Pumpkin spice White Russians will make you forget all about trendy lattes
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.