4 Stupidly Easy Ways to Turn Your Summer Iced Coffee into Fall Iced Coffee

If you search the web for fall iced coffee recipes, you’re going to end up with some blogger telling you to make your own apple cider cinnamon-spiced caramel syrup from scratch. Not me. First of all, I’m going to tell you to go ahead and buy bottled cold brew or iced coffee. Autumn is full of responsibilities. Who has the foresight to make their own iced coffee at night? Secondly, when it comes to fallify-ing your iced coffee, I know a few super-easy ways. Here are four simply ways to turn your summer iced coffee into fall iced coffee, no candy thermometer needed. 


Of course, you can simply swap maple syrup in for your usual sugar. But that’s not very exciting. If you really want to create a Starbucks-worthy fall iced coffee, stir a couple of spoonfuls of Trader Joe’s Salted Maple Ice Cream into your iced brew. Go ahead and take a little taste of the ice cream on its own, too—it’s practically yogurt. Now that is how you start the day. 


Espresso tonics continue to rule the craft coffee bars, so add a little fall to a DIY version. Fill a cup about halfway up with iced coffee or cold brew, pour in an ounce or two of apple cider, then top with tonic water. If you insist on getting fancy, you can garnish with some candied ginger. 


I could suggest you blend your iced coffee up with some Sporked-approved pumpkin puree, cream, brown sugar, and ice for a pumpkin slushie. But you’re not going to do that. Instead, just use pumpkin spice creamer—not just any pumpkin spice creamer, though. Only the best pumpkin spice creamer for you, baby. We recommend Coffee-mate Pumpkin Spice Coffee Creamer. It’s not too sweet. It’s packed with both pumpkin spice flavor and real pumpkin flavor.  


Okay, this one does take a little bit of time, but good news: The only real work you have to do is eating a bowlful of sugary cereal. Step one: Pour yourself a bowlful of Cinnamon Toast Crunch (or Cinnamon Toast Crunch-esque cereal) with the milk or milk alternative of your choice. Step two: Eat the cereal—take your time. Step three: Pour the sweet, cinnamony milk into your iced coffee or cold brew and enjoy. 

About the Author

Justine Sterling

Justine Sterling is the editor-in-chief of Sporked. She has been writing about food and beverages for well over a decade and is an avid at-home cook and snacker. Don’t worry, she’s not a food snob. Sure, she loves a fresh-shucked oyster. But she also will leap at whatever new product Reese’s releases and loves a Tostitos Hint of Lime, even if there is no actual lime in the ingredients.

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