How to Make the Best Boozy Pumpkin Spice Latte from Scratch
I love a warm cup of coffee after dinner. I put some cream and sugar in it and it's such a treat. But autumn is here and I want the flavors of fall in my cup, so I've added pumpkin and pumpkin spices. I've made it extra special for all you adults out there by adding cinnamon whiskey. So, at the end of the day, after the leftovers are put away, and the kids are getting ready for bed, treat yourself to this rewarding coffee drink. You deserve it.
- ¼ cup heavy cream
- ¼ cup whole milk
- 1 TBSP pumpkin spice
- 1 TBSP vanilla extract
- 3 TBSP pumpkin puree
- ¾ cup strong brewed coffee
- 1 ounce coffee liqueur like Kahlúa
- 1 ounce cinnamon whiskey like Fireball
- 1 recipe cinnamon whipped cream
Cinnamon Whipped Cream Recipe
- 1 cup heavy cream
- 3 TBSP powdered sugar
- 2 tsp cinnamon
Brew a strong cup of coffee.
Heat milk and cream but do not boil. You can do this in the microwave or the stovetop.
Add pumpkin spice and steep for ten minutes. Strain through a fine-mesh strainer and reheat milk mixture until hot. (If you tie the pumpkin spice inside a cheesecloth and make a bundle, you can steep it that way and skip straining.)
Whisk in vanilla, sugar, and pumpkin puree. Stir in coffee and alcohol. Divide pumpkin spice latte into 2 mugs. Add a dollop of cinnamon whipped cream on top.
Directions to Make Cinnamon Whipped Cream