cold brew // pumpkin spice syrup + rosemary simple syrup

cold brew // pumpkin spice syrup + rosemary simple syrup
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Before Hudson and Lola were around I loved to spend my time at the local coffee shop. Reading, working, taking a mental break, you name it. But now, our visits to the coffee shops are spent chasing Hudson down as he runs by all the tables and helping Lola not spill her hot chocolate. Needless to say, I don't go as often.

I miss those coffee shop days, especially with the rainy weather approaching, but I do not miss the coffee shop prices. Yikes, that gets expensive. So here we have it, my own cold brew. And let me tell you, I honestly can't tell the difference between this recipe and the overpriced version at Starbucks. Besides the 12 hour wait, this is easy to make at a very low cost.

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PUMPKIN SPICE SYRUP:
2 cups water
1 1/4 cups sugar
1/2 cup brown sugar
4 cinnamon sticks
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
5 tablespoons pumpkin puree

Combine all ingredients in a medium saucepan over medium heat. Stir until the sugar has dissolved. Turn the heat down to simmer and continue to cook for another 5-7 times. Strain over a fine mesh strainer. Store in an air tight container and keep in the refrigerator.

Great for cold brew café, hot coffee, served over ice cream and yogurt.

ROSEMARY SIMPLE SYRUP:
1 cup water
1 cup sugar
4 rosemary sprigs

Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil until the sugar is dissolved, about 1-2 minutes. Remove from the heat and let stand for 30 minutes. Store in an air tight container and keep in the refrigerator.

Amazing (different I know) for cold brew café, for cocktails (of course), or mixed into your favorite lemonade.

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COLD BREW:
7 cups cold water
2 cups of fine ground coffee beans (I prefer dark French roast, but anything will work)

Place the coffee grounds in a large container. Slowly add the 7 cups of cold water stirring as you go. Cover the container with a dish towel or cheese cloth. Let it stand at room temperature for 12 hours. No need to stir it.

Remove the dish towel and strain the mixture over a fine mesh strainer. For your second strain, place a coffee filter over the fine mesh strainer, and strain one more time. This will take some time to get all of the coffee to drip through. Cover and store in refrigerator.

PREPARE:
1 part cold brew // 1 part milk // 1/2 part half & half // 1/4 part flavor syrup

serve over ice. if you plan ahead, I like to make cold brew ice cubes that way my drink does not get diluted.

if flavored syrup isn't your thing, like my husbands, a good squeeze of agave syrup works good too. 

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