Place the coarsely ground coffee into a large bowl (preferably with a spout) or large airtight container. Gradually add the cold, filtered water and slowly stir to ensure all grinds are moistened. Cover and place into the fridge to steep; at least 12 hours and up to 15 hours.
Line a fine-meshed sieve with a coffee filter or double layer of cheesecloth and place over an airtight container or bowl.
Pour the cold brew coffee concentrate over the lined sieve. Allow the coffee to slowly drip through the sieve. Try not to stir the coffee while pouring, as this will create a muddy cold brew coffee. Discard solids (for other uses, see Chef’s Tips). Place the concentrate into the fridge until needed. Store up to a week.
Make the Golden Yellow Sugar Simple Syrup as directed in the recipe: “Brown Sugar Simple Syrups.” Add the pumpkin puree (see Chef’s Tips), cinnamon sticks, cloves, ginger slices, ground nutmeg, and salt when adding the Redpath® Golden Yellow Sugar. Stir well before placing onto the heat. Follow cooking and cooling instructions in that recipe.
Strain the cooled simple syrup through a sieve lined with cheesecloth into an airtight container, using a spatula or spoon to gently press on any solids to extract as much liquid as possible. Discard solids. Store in the fridge until ready to use. Stored in an airtight container, pumpkin spice simple syrup can last up to 2 weeks.
Fill 4 tall glasses halfway with ice.
In a pitcher or large measuring cup, whisk together the 2 cups of cold brew concentrate with the pumpkin spice simple syrup until thoroughly combined.
Evenly divide the pumpkin cold brew mixture into 4 glasses (¾ cup / 188 ml per glass). Top each glass with ¼ cup (63 ml) of milk of choice (see Chef’s Tips).
If desired, top with whipped cream, a sprinkle of cinnamon or pumpkin spice, and/or cinnamon stick.
Stir with a straw or spoon before enjoying.
*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.