I really enjoy a good seasonal cocktail, and the RumChata Pumpkin Spice Latte Cocktail is honestly one of my favorites to make when fall rolls around. This recipe brings together creamy RumChata, pumpkin spice flavors, and coffee for a simple drink that tastes like autumn in a glass.

It’s easy to throw together, and you only need a handful of ingredients. When I first tried making it, I was genuinely surprised by how well the flavors blend.

The drink is smooth, a little sweet, and not too strong. It’s great for sharing with friends or just enjoying by yourself.

If you’re looking for something a bit different to serve at your next get-together—or just want to treat yourself—this cocktail’s a pretty good choice.

Rumchata Pumpkin Spice Latte Cocktail Recipe

This cocktail combines the creamy flavor of Rumchata with the warm taste of pumpkin spice and coffee. I find it’s easy enough to make at home with just basic kitchen stuff and simple ingredients.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

To make this, I use a small saucepan to heat the milk and coffee.
I usually need a coffee maker or a single-serve pod machine for brewing.

I keep a measuring cup or jigger handy for the Rumchata and vodka.
A standard coffee mug is fine, but sometimes
I’ll use a glass mug just to see the creamy layers.

A spoon or a small whisk helps mix everything together.
If I’m feeling fancy, I’ll use a milk frother to add a little foam on top.
I use a shaker if I want my drink cold.

For garnishing, I grab a fine-mesh strainer to dust cinnamon or nutmeg.

Ingredients

The main ingredients I use are:

1 cup hot brewed coffee
1/2 cup milk whole, skim, or any non-dairy option
2 ounces Rumchata
1 ounce vanilla vodka
2-3 teaspoons pumpkin spice syrup
Whipped cream optional
Cinnamon or nutmeg for topping optional

Instructions

First, I brew a cup of strong coffee. While that’s going, I heat the milk over medium heat until it’s steaming, but not boiling.
I add the pumpkin spice syrup to the hot milk and whisk until it’s mixed and a bit frothy.
Next, I pour the brewed coffee into the mug.

Then I add Rumchata and vanilla vodka.
After that, I pour in the sweetened milk mixture and give it a good stir until it’s smooth.
For a colder drink, I’ll shake all the ingredients with ice and strain into a glass or mug.

To finish, I add whipped cream on top and maybe sprinkle a little cinnamon or nutmeg if I’m feeling extra.

Notes

If I want a lighter drink, I’ll use low-fat or non-dairy milk. The sweetness really depends on the pumpkin spice syrup, so I usually taste as I go and adjust.

Sometimes I’ll add a tiny pinch of salt to bring out the sweetness. Rumchata already has a cinnamon and cream flavor, so I don’t bother with extra sugar.

If I skip the vodka, it’s still rich and comforting. I can serve it hot or cold, depending on what I’m in the mood for.

For a stronger coffee kick, I’ll use espresso instead of regular brewed coffee. I always stir well so the flavors actually combine and the drink is smooth from the first sip.

And yeah, I try not to let the milk boil—keeps the taste mild and creamy.

Tasting Notes

When I taste the Rumchata Pumpkin Spice Latte Cocktail, the first thing I notice is the mild scent of cinnamon and nutmeg. The smell is warm and a little sweet.

As I take a sip, the drink feels smooth and creamy. The Rumchata gives it this rich, milky flavor that’s hard to beat.

The pumpkin and spice blend is gentle, never too strong. I can taste hints of clove and ginger, but they don’t overpower the latte base.

The sweetness is balanced, not too sugary at all. The coffee adds just enough bitterness to keep things interesting.

I find the cocktail works well warm or cold. The flavors stay clear and don’t blend into each other too much, which I like.

This drink feels cozy and comforting. The creaminess and spices remind me of fall drinks without being too heavy or overly sweet.

Substitute

When I run out of RumChata, I reach for other cream liqueurs. Baileys or even a store-brand Irish cream usually do the trick.

The creamy taste is there, but honestly, the cinnamon vibe isn’t as strong. Not a dealbreaker, but you’ll notice it if you’re a fan of spice.

If I need something non-dairy, I’ll grab almond milk cream liqueur. It keeps things creamy without the dairy heaviness.

For the pumpkin part, if there’s no pumpkin spice syrup around, I make my own shortcut. I just mix a bit of pumpkin puree with some maple syrup and a sprinkle of pumpkin pie spice.

This little blend stirs in easily. Plus, you get actual pumpkin flavor, which is kind of nice.

Espresso missing? I just brew some strong coffee, or sometimes I’ll use cold brew if it’s already in the fridge.

The drink still hits the spot and gives that coffee kick I’m after.

Some days I skip the whipped cream, or swap in coconut whipped cream for a lighter feel. It’s nice to just use whatever’s handy at home, honestly.

Rumchata Pumpkin Spice Latte Cocktail Recipe