Spiked Pumpkin Latte

Happy Saturated Saturday!!! These Spiked Pumpkin Lattes are the quintessential fall drink. They have the perfect blend of pumpkin, spices, caramel and Rum Chata. I just LOVE mixing in a little bit of alcohol with my coffee. Nothing warms you more on a cool fall or winter day. The lattes are so creamy and delicious that I am still craving them during this 90 degree weather we are having in St. Louis today. These are equally delicious without the alcohol for a nice weekday morning beverage.

Investing in a Latte maker was one of the best purchases I have ever made.   I used to stop at Panera and Starbucks 2 or 3 days a week for a caramel or pumpkin latte in the winter.  I quickly realized that this was getting to be a bit costly and started making my own delicious varieties (not to mention they don’t put shots of alcohol in them…BLAH).  I love adding lots of extra whipped cream for added creamy goodness.

I decided to deviate from my normal dessert martini post for this Saturated Saturday in favor of more of a fall drink.  Ha…this seems to have backfired on me with this hot weather.  Well, I am sure it is cold somewhere out there.  I will definitely be making a couple of these before taking the kids trick-or-treating this year (gotta stay warm out there).  It seems like it is always so cold on Halloween here.  I am excited about taking my one year old, Mackenzie, out for the first time.  She is quite the little fireball and will probably outlast her 3 year old sister!

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Spiked Pumpkin Latte

Spiked Pumpkin Lattes have the perfect blend of pumpkin, spices, caramel and Rum Chata! The Rum Chata can easily be omitted for a non-alcohol version.

Course: Mixed Drink

Servings: 2 Servings

Author: Holly @ 3 Yummy Tummies

Ingredients

• 4 Tbsp. Canned Pumpkin
• 2 C. Milk 2 %
• 3 Tbsp. Caramel Syrup
• 1/4 Tsp. Pumpkin Spice
• 1/2 Tsp. Cinnamon
• 1 Tsp. White Sugar
• 1/2 C. Espresso or Strongly Brewed Coffee
• 1.5 oz. Rum Chata
• Whipped Cream
• Caramel Syrup
• Cinnamon

Instructions

1. Add Pumpkin, Milk, Sugar, Caramel Syrup, Pumpkin spice, Cinnamon and brewed Espresso to a small pot.
2. Heat to Medium/High.
3. Continuously whisk until mixture is thoroughly combined and begins to boil.
4. Drain through a sifter into coffee mugs.

5. Stir in Rum Chata and top with Whipped Cream, Caramel Syrup and a pinch of cinnamon.