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Spiked Coffee with Pumpkin Spice
This make-at-home version of a coffee-shop pumpkin spice latte gets bonus points for using actual pumpkin, plus it’s spiked with rum. Plan ahead and make a batch of Homemade Pumpkin Spice Liqueur. When it’s ready, brew some coffee, add the liqueur, and top with a dollop of brown-sugar whipped cream and freshly grated nutmeg. Serve steaming in mugs with Spiced Pumpkin-Pecan Pancakes to reach pumpkin brunch critical mass.
Ingredients
- 1⁄2 Cup heavy cream
- 11⁄2 teaspoon packed dark brown sugar
- 20 ounce hot brewed coffee
- 8 ounce homemade pumpkin spice liqueur
- whole nutmeg for grating
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Directions
Chill a medium bowl and a hand whisk in the freezer for 0 minutes. Add the cream and sugar to the bowl and whisk until medium peaks form, about 2 minutes.
Place 5 ounces of the coffee and ounces of the liqueur in each of 4 (8-ounce) heatproof glasses or mugs and stir to combine. Divide the whipped cream among the drinks and grate nutmeg over the cream.
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