Gingersnap Iced Jot

Fall is beginning to wind down. For most of us that means it’s time to wave goodbye to iced coffee season.

But you’re a cold brew diehard, an iced latte fanatic.

You think “iced coffee season” is just a state of mind. For you, if it’s too cold for cold brew, you put on a sweater.

If you're an "iced always" coffee drinker, you’re in luck.

Allow us to introduce you to the Gingersnap Iced Jot.

This cinnamon-spice-maple explosion of deliciousness is perfect for the cold brew drinker who still wants to get in the spirit of the season.

The best thing is, because it’s made with liquid coffee concentrate, you can modify it to be exactly how you like it. With this recipe, you’re in control. You get to decide how sweet you want it and how much spice to add. If you want to make it vegan, instead, go for it. We’re all about pure potential over here.

Here’s how to make the best fall iced coffee drink you haven’t yet tried:

Gingersnap Iced Jot:

• 1/16 tsp each: cinnamon, clove, nutmeg, & ground ginger
• 6 oz water 
• 1 tbsp Jot Ultra Coffee concentrate
• 1 tbsp maple syrup
• 1 cup ice
• Splash of cream (dairy or non-dairy)

Combine spices, water, Jot, and maple syrup in a jar with a secure lid. Give the jar a good shake to mix everything up before pouring over ice in a glass. Finish with a splash of cream.

And if you're sharing your bottle of Ultra Coffee with hot coffee drinkers, get your whole fall coffee crew to Amy Sherman-Palladino levels of chattiness with our Jot Pumpkin Spice Latte.

See all Jot recipes.