A pumpkin spice latte is the perfect accompaniment for nippy weather. But there are times when you need an extra-warm companion to chase away the biting cold. A pumpkin spiked latte does exactly that.
A pumpkin spiked latte is a pumpkin spice latte with liquor added to give you a nice warm buzz. It’s perfect for cold weekend mornings and you can also serve it for brunch, regardless of the weather. Read on to learn more about this recipe for cold winter evenings in the UK and elsewhere.
What You’ll Need
- 3 tablespoons canned pumpkin
- 3 tablespoons sugar (or less if you prefer a less sweet drink)
- 1 teaspoon vanilla
- 1 cup milk
- ¼ teaspoon pumpkin spice (You can make your own by mixing a tablespoon of ground cinnamon, ½ teaspoon ground nutmeg and two tablespoons ground ginger)
- ½ cup brewed espresso (you can also brew a ½ cup of strong coffee)
- 3 tablespoons liquor of your choice. Most people use rum. Add more liquor if you want a buzzier latte. I use Baileys Pumpkin Spiced Liqueur.
- Whipped cream for garnishing
- Mix milk, canned pumpkin and sugar in a saucepan over medium heat. Let the mixture heat up but don’t let it come to a boil.
- Remove saucepan from heat and add vanilla, pumpkin spice, espresso and liquor. Whisk to mix thoroughly. If you have a hand mixer, use it. It’ll be faster and mix the ingredients better. Use the whisk attachment and set the mixer to medium speed.
- Pour latte into a mug and garnish with whipped cream. Sprinkle some pumpkin spice on top of the cream.
Note: You can leave out the liquor for a normal non-alcoholic pumpkin spice latte – perfect for a weekday morning. If you prefer iced pumpkin spiked latte, let the latte cool and then pour it over ice cubes in a mug.