I made a post on here a week or so ago asking for advice on infusing coffee for a PSL flavor. I don’t remember who suggested it but I ended up using a cold brew method where you add whole coffee beans to the base after it’s cooled and you let it infuse overnight. The results were great! Just the right amount of coffee to pumpkin to spice ration. To get the pumpkin spice flavor I cooked down about 3/4 cups of pumpkin puree with 1/4 cups of brown sugar which I combined with the base after finishing the cooking process. 1 tbs of pumpkin spice in the milk/cream during the cooking process using the Jenni’s base as a guide. Overall this one was a success!
by alyhase
8 Comments
That sounds and looks heavenly!
Omg this sounds like a supreme victory. I have to try this. Now that Fall is around the corner, my pumpkin spice craze is beginning.
This is a great idea!!
What time is dessert?
How much whole coffee beans did you add to the mix so it infused enough flavor?
This flavor is perfect for fall!! Love it
Whoa what machine isnthat
Dang that churned up real nice. I just made a pistachio batch but I think PSL might be the next flavour.