To brew the coffee:

1. Combine the coarse coffee grounds and water in a large jar, and allow to steep in the fridge for 12-14 hours. 
2. Strain out the brewed coffee from the grounds using a cheesecloth or Chemex filter and carafe. Allow the grounds to drip for at least 15 minutes before discarding.
3. Add 2 TB of vanilla syrup to 8 oz of cold coffee and stir. Pour the sweetened coffee into a glass over 1 cup of ice. Repeat for two more glasses, using the remaining coffee, syrup and ice. 

Make the pumpkin cream and assemble:

1. Combine the 2% milk, heavy cream and pumpkin sauce in a tall glass or measuring cup and stir together to combine. Use a milk frother and blend for 2 minutes to create a thick foam.
2. Top each of the three glasses of iced cold brew with an inch of pumpkin foam. After you pour on the first one, use the frother for another 30 seconds to keep the remaining cream foamy before pouring the next one. Repeat for the third glass of cold brew.
3. Sprinkle the top of each drink with a dash of pumpkin pie spice and serve!