This is a pretty indulgent drink. It’s not overly heavy, just rich. The coffee and the liquors definitely make a for a full-bodied combination. It’s a drink that you need to take your time with. I think it would make a nice substitute for dessert after a big meal or a fancier nightcap. I could definitely imagine serving this after a dinner party so everyone can hangout and chat a bit longer.
I served mine iced, only because I don’t like hot drinks (weird I know). I threw in 2 heaping teaspoons of decaf instant coffee into a cocktail shaker and added in the alcohol and shook, shook, shook. I then poured it into a mason jar, added a big handful of ice and topped with a bit of whipped cream.
Keoke Coffee (This is for a 32 ounce mason jar sized coffee, I would cut it in half to fit a normal glass)
2 ounces brandy
2 ounces Kahlúa
2 ounces crème de cacao
16 ounces coffee
Combine the first four ingredients and mix together. Top with whipped cream.
So, I’ve never had a Pumpkin Spice Latte, which apparently means my life is not complete. There are several reasons for this, mainly I don’t like pumpkin or sweet coffee drinks or Starbucks (Coffee Bean & Tea Leaf is better. That’s just a fact.) and pumpkin flavored things are just not that popular in the various parts of the world I have found myself over the last few autumns.
I set about righting this apparent problem by making my own pumpkin spice latte at home. I made my own pumpkin pie spice. I followed this recipe from The Kitchn. All the comments, even the title of the article claimed it tasted just like Starbucks. Seemed like a pretty safe bet.
I have to admit I was definitely less than impressed. It just tasted like cinnamon-y milk with a vague coffee aftertaste. No pumpkin and despite the 2 tablespoons of sugar and 2 tablespoons of vanilla, no real sweetness either. The end result was just kinda meh. Maybe if pumpkin lattes are more your ‘thing’, you might enjoy this a little more than I did, but I was a bit let down.
Pumpkin Spice Latte
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee)
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.