No matter how much we fight it, as the weather turns cooler, drinkers turn to pumpkin spiced lattes. But instead of heading to the usual coffee shop chain for an overly sweet version, use the slow-cooker recipe by bartender Norma Beekman of Lexington, Kentucky’s Lockbox at 21c Museum Hotel Lexington. Hers is better because it has booze in it, and you can follow her lead to make your own delicious pumpkin spiced latte at home.
The drink stays hot in the pot, so you can serve it morning, noon and night. And for the boozy kick, you can spike it with a variety of spirits, such as dark rum, bourbon or even nutty Frangelico (when considering your spirit, darker is best, so skip the clear stuff). Rum and bourbon dial up the potency, while Frangelico comes in at a more delicate 40 proof, about half the octane of most full-strength spirits.
This Pumpkin Spiced Latte recipe makes 10 to 12 servings, so making a batch is your opportunity to gather some of your favorite people together, dole out drinks and raise a glass to PSL season.
- 8 ounces dark rum, bourbon or Frangelico (optional)
- 5 cups coffee, freshly brewed
- 4 cups milk
- 3/4 cup sugar
- 1/2 cup heavy cream
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cinnamon stick
- Garnish: 1/2 cup heavy cream, whipped
- Garnish: cinnamon or nutmeg, freshly grated
Add your preferred spirit, brewed coffee, milk, sugar, heavy cream, pumpkin puree, vanilla extract, pumpkin pie spice and cinnamon stick into a slow cooker, and heat on high for at least 90 minutes.
Whip 1/2 cup heavy cream until soft peaks form.
Divide the heated mixture among 10 to 12 mugs, and top each with whipped cream. Garnish with freshly grated cinnamon or nutmeg.