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Iowish Cold Brew (w pumpkin syrup recipe too!)

Prep Time15 minsCook Time15 minsCategory
Spirit
 Iowish Cream Liqueur
Ingredients
 2 oz Iowish Cream Liqueur
 23 oz brew coffee concentrate (recipe below)
 23 oz oz water
 1 oz brown sugar vanilla bean simple syrup
 1 oz Iowa Coffee Company Liqueur
COLD BREW COFFEE CONCENTRATE
1

1/2 lb corsely ground coffee beans (We use guatamalean beans from Coffee Hound in Bettendorf)

5 cups cold filtered water

Plase coffee grounds in large container. Slowly pour water over the grounds.

Cover container and steep at room temperature for 18 to 24 hours.

Line a strainer with several layers of cheesecloth and place on top of a pitcher; strain coffee through the cheesecloth into the pitcher.

Discard the grounds. To get a clearer brew, strain coffee again through coffee filters.

PUMPKIN SYRUP RECIPE
2

1 and 1/2 cups water
3/4 cup light or dark brown sugar
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 cup pumpkin puree
1 and 1/2 tablespoons vanilla extract

Directions
3

In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel.
Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator.

The syrup will remain thin after cooking and straining.
If you're using a tea towel to strain the syrup, it is crucial that the tea towel be very thin.

Ingredients

Spirit
 Iowish Cream Liqueur
Ingredients
 2 oz Iowish Cream Liqueur
 23 oz brew coffee concentrate (recipe below)
 23 oz oz water
 1 oz brown sugar vanilla bean simple syrup
 1 oz Iowa Coffee Company Liqueur

Directions

COLD BREW COFFEE CONCENTRATE
1

1/2 lb corsely ground coffee beans (We use guatamalean beans from Coffee Hound in Bettendorf)

5 cups cold filtered water

Plase coffee grounds in large container. Slowly pour water over the grounds.

Cover container and steep at room temperature for 18 to 24 hours.

Line a strainer with several layers of cheesecloth and place on top of a pitcher; strain coffee through the cheesecloth into the pitcher.

Discard the grounds. To get a clearer brew, strain coffee again through coffee filters.

PUMPKIN SYRUP RECIPE
2

1 and 1/2 cups water
3/4 cup light or dark brown sugar
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 cup pumpkin puree
1 and 1/2 tablespoons vanilla extract

Directions
3

In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel.
Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator.

The syrup will remain thin after cooking and straining.
If you're using a tea towel to strain the syrup, it is crucial that the tea towel be very thin.

Iowish Cold Brew (w pumpkin syrup recipe too!)
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Mississippi River Distilling Company

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