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!
- 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.