A coffee-flavored cocktail perfect for fall: The pumpkin spice White Russian
As a newly minted 21-year-old in college, I thought White Russians were pretty much the coolest drink ever. Booze that tasted like dessert — what wasn't there to love about that? While everyone else ordered pitchers of cheap beer at happy hour, I'd get White Russians topped with whipped cream and think I was way cooler — until the next day, when I'd have to deal with not only a hangover, but a hangover plus far too much dairy intake. Yeah, that was fun.
Fast-forward to more adult years and being a tad bit more responsible, I've come to love White Russians again now that I have the foresight to stop after one or two drinks. This pumpkin spice version is just perfect for fall. Creamy milk (it's really best to use at least 2 percent or whole milk in these) gets a boozy spike, and both real pumpkin and pumpkin spice are blended in for a delicious treat. It's almost like your beloved PSL at Starbucks got spiked. Too bad they don't offer that option.
Pumpkin spice White Russian recipe
Total time: 5 minutes
2 tablespoons pumpkin puree
4 ounces vodka
2 ounces Kahlúa or strong brewed coffee
1 cup milk
1 teaspoon pumpkin spice
Turbinado or cane sugar, for rimming the glass
On a small dish, place the sugar. Wet the rims of 2 cocktail glasses, and press them into the sugar until it coats the entire rim. Fill the glasses with ice cubes, and set them aside.
To a cocktail shaker, add the pumpkin puree, vodka, Kahlúa or coffee, milk and pumpkin spice. Shake well, until thoroughly combined and the pumpkin puree dissolves.
Pour into the glasses, garnish with additional pumpkin spice, and serve.