Every fall, there is one thing I look forward to without fail (well, besides breaking out my sassy OTK blue suede boots) and that’s all things Pumpkin. I’m one of those gals who adores anything with pumpkin and, if I could have it year ‘round, I would. Sadly, the coffee houses don’t agree with my timetable so I have to be a bit patient.
One thing I have not tried is a Pumpkin Spice cocktail – well, until now. See, one of my favorite brands, Kahlúa, released a limited edition flavor – Pumpkin Spice – so I’ll be stocking up the bar so I can have these Kahlúa Pumpkin Spice Lattes all year long.
You can make your own pumpkin spice syrup and keep it in the fridge. I happened to discover a bottle of pumpkin syrup in the pantry and, thankfully, I had this on the ready as I didn’t feel like breaking out the cheesecloth to make the homemade version. It was so simple to whip together and utterly divine.
Next time you feel like you need a toasty cocktail for the fall or winter, whip up this Kahlúa Pumpkin Spice Latte. It beats any coffee house version, hands down!
On to the recipe:
Gather your ingredients
I love watching the espresso perk away
Now – don’t you want a sip?
Recipe adapted from Clinton Kelly/The Chew
This is not your typical PSL - this Kahlúa Pumpkin Spice Latte packs a warm spiced punch that will have you sipping away enjoying the fall foliage.
5 minPrep Time
7 minCook Time
12 minTotal Time
- 1/4 cup of Kahlúa Pumpkin Spice Liqueur
- 1/4 cup of brewed espresso
- 1 tablespoon of pumpkin spice syrup
- 1/2 cup of warmed frothed milk
- Pumpkin Pie Spice for garnish
- In a coffee cup, mix together the Kahlúa Pumpkin Spice Liqueur and the brewed espresso.
- Stir in the pumpkin spice syrup.
- Pour in the frothed milk, taking care to spoon on the foam
- Sprinkle with a bit of pumpkin pie spice and enjoy!
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.
This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.
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