Bourbon Pumpkin Spice Latte
- 3 PARTS RUSSELL’S RESERVE 10 YEAR OLD BOURBON
- 1 CUP WARM, STRONG COFFEE
- 1 1/4 CUPS MILK, OR MILK ALTERNATIVE (WE USED 2%)
- 4 TBS. PUMPKIN PUREE
- 2 TBS. SUGAR
- 1 TSP. VANILLA EXTRACT
- 1 TSP. CINNAMON*
- 1/4 TSP. NUTMEG*
- 1/4 TSP. GINGER*
- 1/4 TSP. ALLSPICE*
- UNSWEETENED WHIPPED CREAM (OPTIONAL)
In a small sauce pan or milk pot over low heat, combine the milk, pumpkin, puree, sugar, vanilla extract, and spices. Whisk until all ingredients are incorporated and the mixture starts steaming (don’t let it burn!). Remove from heat and set aside.
Add the bourbon to the coffee and divide between two mugs. Fill the mugs up with the milk mixture, leaving some room for whipped cream. Top with whipped cream and garnish with cinnamon.
Make it iced, use cold coffee and let the milk mixture cool to room temperature before using.
** You may substitute 2 tsp. of Pumpkin Spice for the cinnamon, nutmeg, ginger, and allspice.