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.
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.