Spike It: Boozy Pumpkin Spice Latte
If loving pumpkin spice is wrong, I don’t want to be right!
Like most people, I’ve loved pumpkin spice for ages. For. Ever. Long before I ever tasted pumpkin spice coffee, I wanted all the pumpkin cookies and pumpkin bread I could get my hands on.
Then, a few years ago, when I was pregnant with my son, I was totally NOT into pumpkin. It didn’t make me sick, per se, but I had no desire to consume it and basically went well over a year without having a drop of pumpkin touch my lips. Late last year, I decided that I was into it again. And this year? Well, let’s just say that I was the person at the coffee shop drive-thru on Aug. 20 asking if they had pumpkin syrup yet. So embarrassing.
Ever since that humiliating late-August day, I’ve been getting my pumpkin fix at home. Not only with pumpkin bread and cookies, but with a homemade pumpkin spice latte so I can spend more money on shoes. You get it, right?
Some evenings, or even … maybe … on a (late?) Saturday afternoon, I’ve poured a teeny bit of coffee liqueur into my PSL to make it more grown-up and kick back a bit. For me, this version is usually made with decaf coffee, but feel free to use an amped-up caffeinated coffee and maybe even add an extra shot of espresso in there.
Boozy Pumpkin Spice Latte
Yield: 1 serving, easily multiplied
1/2 cup milk
2 tablespoons pumpkin puree
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice, plus extra for sprinkling
6 ounces freshly brewed hot coffee
2 ounces coffee liqueur
Caramel sauce, for drizzling
Whipped cream, for topping
Place the milk, pumpkin, maple syrup and pie spice in a small saucepan and heat over low heat. Whisk constantly until the mixture is combined and comes to a simmer. Turn off the heat.
Drizzle a mug with caramel sauce. Pour the coffee, coffee liqueur and warm milk mixture into the mug. Top with whipped cream and a sprinkle of pumpkin pie spice. Enjoy!