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It’s Pumpkin Spice Latte season!
What better way to celebrate than the adult alcoholic version of this classic fall coffee beverage?
This recipe is courtesy of Totalwine.com, and I thought I would share with you! It’s very easy to make!
I made some adjustments to the recipe myself, because I am mostly lactose intolerant, but you can use the original dairy versions.
However, I really enjoyed the richness of the almond milk in the coffee and the additional almond milk based whipped cream (side note–it also comes in coconut milk!).
1/4 cup RumChata, or any horchata liqueur
2 tbsp pumpkin spice liqueur
1 tbsp Sugar
1/4 cup Milk
1/8 tsp Cinnamon
1 cup coffee, brewed
Garnish: ground cinnamon, plus or minus cinnamon stick
Watch how I make this deliciously warm concoction in this IG Reel.
- Add the sugar and cinnamon to the mug. Pour in the coffee. Stir until the sugar dissolves.
- Add the milk. Stir again.
- Add the RumChata and pumpkin spice liqueurs. Make sure it’s stirred pretty well.
- Finish with a whipped cream topping and sprinkle with a little additional cinnamon. If you like, add a cinnamon stick.
Get Ready for PSL Goodness!
I absolutely loved this version of PSL. While I don’t particularly care for the most popular version, I really enjoyed this one.
I think it might be the addition of the horchata, which gives it a much richer, creamier flavor. And I loved all the almond milk alternatives, because I’m a big fan of almond milk, anyway.
So I hope you love this as much as I did!
Let me know what you think in the comments!
I had the worst time trying to find glass mugs. But this is your shortcut!
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