It’s the delicious time of year when the irresistible scent of allspice fills the air and pumpkin spice lattes fill Instagram. But you don’t have to stalk your local coffee shop to get your seasonally-themed caffeine fix. It’s easy to stock your kitchen and bar with pumpkin spice coffees, syrups and sauces—even including Starbucks’ secret ingredient, Fontana’s pumpkin spice sauce, and Torani’s pumpkin spice and pie syrups. Even distillers can’t get enough of spiced pumpkin flavors, with many companies creating wintery releases, like Kahlúa’s newest pumpkin flavor. It’s time to embrace the drinkable pumpkin at home with these seasonal recipes for creamy coffee, tea and cocktail concoctions.
Pumpkin Pie Latte
Ingredients:
- 2 tablespoons (1 ounce) Torani pumpkin pie syrup
- 1 cup (8 ounces) milk
- 2 shots of espresso
Directions:
Steam the milk and Torani together. Pour the heated milk into a tall glass and add brewed espresso. Spoon a thin layer of foamed milk over beverage. If preferred, 1/2 a cup of strong brewed coffee can be substituted for two shots of espresso.
Pumpkin Spice Crème Brûlée Latte
Ingredients:
- 1 1/2 tablespoons Torani vanilla bean syrup
- 1 tablespoon (1/2 ounce) Torani Italian eggnog syrup
- 1 tablespoon (1/2 ounce) Torani pumpkin spice syrup
- 1 cup (8 ounces) milk
- 2 shots of espresso
Directions:
Steam the milk and Torani together. Pour the heated milk into a tall glass and add espresso.
Pumpkin Spice Cocktail
Ingredients:
- 1 1/2 ounces Karlsson's Gold Vodka (oatmeal-infused)
- 1 1/2 ounces ginger beer
- 1/2 ounce Oloroso sherry
- ¼ ounce St. Elizabeth Allspice Dram
- ¼ ounce molasses
- 1 teaspoon. pumpkin purée
- 1 tincture Fee Brothers Black Walnut Bitters
- Fresh nutmeg
Directions:
To make oatmeal-infused Karlsson's Gold Vodka, toast two cups of raw oats (Quaker works just fine) in a large sauté pan for about 10 minutes, watching to make sure they don't burn. Once it becomes aromatic with a touch of color, add the oats to a mason jar with 750 milliliters of Karlsson's Gold vodka and let it sit for 12-24 hours. Strain and press out all of the vodka from the oats and put aside.
In a Boston shaker, combine all liquid ingredients, except the ginger beer. Shake vigorously for 25 seconds and strain over fresh ice in a rocks glass. Top with the ginger beer and grate the fresh nutmeg over the top. Mixologist Sean McClure suggests serving with a bowl of toasted and salted pumpkin seeds.
Kahlua Spiced Russian
Ingredients:
- 1.5 parts Kahlúa pumpkin spice
- .5 parts Absolut Mandrin vodka
- 1 part half and half
Directions:
Build over ice in a rocks glass and stir. Garnish with freshly-grated nutmeg.
Jack Fire O’Lantern
Ingredients:
- 8 ounces Jack Daniel’s Tennessee Fire
- 1 packet of pumpkin spice pudding mix
- 8 ounces cold milk
- 8 ounces whip cream
Directions:
Whisk together first three ingredients and fold in whip cream. Transfer to tall shot glasses or mini cupcake tin. Top with lightly-whipped heavy cream tinted with black food coloring. Freeze 4-5 hours. Serve with a small spoon.
