*Place used coffee grounds into the compost bin, or scatter a few tablespoons around outdoor or household plants.
*Alternatively, grounds can be used to flavour simple syrups. Add ½ cup of the used coffee grounds to a 1:1 ratio of sugar to water mixture when dissolving the sugar. Cool completely and strain through a fine-mesh strainer lined with cheesecloth.
*Do not use pumpkin pie filling as this will already have sugars and spices added. Ensure that the can is labelled as pure pumpkin puree.
*For a quick alternative, use 2 teaspoons of pumpkin spice for the cinnamon sticks, whole cloves, ginger, and nutmeg. The resulting syrup may be more granular in texture as the ground spices may not be fully strained out of the simple syrup.
*The pumpkin spice simple syrup can be made several days in advance for ease of preparation.
*Dairy alternatives: 2% milk, skim milk, half and half, or evaporated milk can be used as the milk in the recipe.
*Dairy-free alternatives: cashew, coconut, soy, macadamia, almond, or oat milk can be used in place of the whole milk. Alternatively, for a simple pumpkin spice cold brew coffee, use filtered water in the place of the milk in the recipe. Note that using nut-based milks or soy milks will yield a recipe that is not nut-free or soy-free.
*Add more dairy or dairy alternatives if the pumpkin cold brew concentrate is too strong.
*Any leftover cold brew concentrate can be used to make lattes, smoothies, or more pumpkin spice cold brew drinks. Can also be heated up for warm coffee-based drinks.
*Any leftover pumpkin spice simple syrup can be used to make more cold brews, added to teas, tea lattes, hot chocolates, milkshakes, smoothies, cocktails, or drizzled over ice cream.