To prepare cold brew coffee, place 2 cup ground coffee – the bolder the better – into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge.
Prepare milk ice cubes in advance by pouring your milk of choice into a bowl and mixing in pumpkin butter, agave nectar and pumpkin pie spice. Whisk to ensure even distribution.
Pour mixture into an ice cube tray, covering lightly with saran wrap, and freezing overnight.
Choose non-dairy milk to make this vegan friendly. I went with 2% for an extra creamy texture.
In the morning, place 1 cup coffee and 8-10 pumpkin ice cubes in a blender and blend until smooth (amounts as original recipe is written // adjust if altering batch size). Taste and add a packet of stevia or extra agave if you prefer a sweeter beverage. Additionally, add more pumpkin pie spice or pumpkin butter if you prefer a spicier flavor.
Optional but recommended: Top with whipped cream and cinnamon for serving.
*Sub chilled coffee or espresso *If you are using pumpkin puree, still use 1/4 c but compensate flavor by adding extra agave and pumpkin pie spice. *Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page. *Nutrition information is a rough estimate.