These Spiked Pumpkin Lattes are the quintessential fall drink with the perfect blend of pumpkin, spices, caramel and Rum Chata. No need to have a latte maker for this one!
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!
More to Love
If you love a Spike Pumpkin Latte, check out my Cocktail Page for my liquid, fall inspiration. I’m currently obsessed with Pumpkin Spice White Russians and Fireball Apple Cider Sangrias!
- 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
Add Pumpkin, Milk, Sugar, Caramel Syrup, Pumpkin spice, Cinnamon and brewed Espresso to a small pot.
Heat to Medium/High.
Continuously whisk until mixture is thoroughly combined and begins to boil.
Drain through a sifter into coffee mugs.
Stir in Rum Chata and top with Whipped Cream, Caramel Syrup and a pinch of cinnamon.
Thanks…now you can drink some of that Rum Chata!
Sounds delicious, think I’m missing what makes it spiked though
Thanks for pointing out the omission. You stir in a shot of Rum Chata or to taste before adding the toppings.