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One of my favorite things about fall is the Pumpkin Spice Latte at my favorite coffee shop. Unforgettably, the closest location is well over an hour away from me so I only get a handful of pumpkin spice lattes before the season is over. I’ve made them at home before and while they are good, they aren’t the same.
So when I saw a drunken Pumpkin Spice Latte I couldn’t wait to try it. It was pretty much all the flavors of a classic pumpkin spice latte but with some alcohol added in. Since I’m always trying to stay warm in the fall and winter I knew this recipe was going to be a winner.
After checking out the liquor situation in our house, I had everything I needed or at least something close enough to make this beverage. The base of the latte is simply coffee, no espresso needed here. I had a bottle of Pumpkin Pie Vodka left over from last fall which was perfect for this beverage. We also received a bottle of Rum Chata at Christmas time and hadn’t opened it so I was excited to use it in this recipe.
After mixing everything together it smelled amazing. I could smell the pumpkin and cinnamon and the coffee was a rich caramel color. I grabbed some whipped cream to put on top and it was ready! The taste was delicious. While I could clearly taste the liquor in the coffee, it tasted like a hot pumpkin spice latte with a little something extra. Perfect for fall weekend nights at home.
- 3/4 c. coffee
- 1 Tablespoon sugar
- 2 Tablespoons milk
- 1 teaspoon cinnamon
- 1 oz. pumpkin pie vodka
- 2 oz. Rum Chata
- whipped cream
- Prepare the coffee.
- Stir in the sugar, milk, and cinnamon.
- Mix in the pumpkin pie vodka and Rum Chata and mix well.
- Spray the top with whipped cream and sprinkle with pumpkin pie spice or cinnamon.
- Serve hot.
Recipe from The Wholesome Dish