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Cocktail History
The Drunken Pumpkin Spice Latte is a fall cocktail that was first published on Delish, an online food and beverage blog. The original recipe was based on the quintessential pumpkin-flavored drink that pops up on coffee shop menus in early September but was made with lower quality ingredients we weren’t likely to use again, such as pumpkin vodka, rum cream liqueur, and instant coffee. To add more complexity, we used vanilla vodka, creamy horchata, fresh espresso, and our favorite homemade pumpkin spice syrup.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Vanilla Vodka: This is a type of vodka made with vanilla pods, grains, vegetables or fruits, and alcohol. We used Smirnoff Vanilla Vodka because it has a tasty vanilla flavor and is affordable. For a mocktail version of this drink, try STRYKK Not Vanilla V*dka in place of the vanilla vodka.
Horchata: This is a creamy beverage made with various ingredients depending on the culture. We used Licor 43 Horchata, a silky Spanish liqueur made from tiger nuts. For a mocktail version of this drink, try homemade horchata in place of the horchata liqueur.
Espresso: This is a concentrated type of coffee made from finely ground coffee beans and hot water. We used ground coffee from a local supplier.
Pumpkin Spice Syrup: This is a sweetener made with pumpkin purée, pumpkin pie spice, vanilla extract, brown sugar, white sugar, and water. We made ours at home using Alex’s sous vide recipe.
Whipped Cream: This is heavy cream that has been whipped and beaten until it is light and fluffy. We used Reddi-Wip Original Dairy Whipped Topping because it offers easier application than making whipped cream at home using an iSi Cream Whipper. For a dairy-free version of this drink, try Reddi-Wip Non-Dairy Coconut Milk Whipped Topping in place of the whipped cream.
Pumpkin Pie Spice: This is a spice blend made with cinnamon, ginger, nutmeg, and cloves. We used Simply Organic Pumpkin Pie Spice.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Saucepan: This is used to warm the ingredients. We used the Cuisinart 3-Quart Stainless Steel Saucepan with Cover.
Spoon: This is used to stir the ingredients. We used the OXO Good Grips Silicone Spoon.
Ladle: This is used to transfer the drink to cups. We used the OXO Good Grips Silicone Everyday Ladle.
Tasting Notes
The Drunken Pumpkin Spice Latte features pumpkin and sweet cream aromas and a dairy-sweetened taste that consists of the hot espresso’s bitterness mixed with autumnal pumpkin spice, all with an effervescence of hot alcohol and the throat-warming taste of pumpkin and baking spices.
Our Opinion of This Cocktail Recipe: Neither of us is a fan of the iconic PSL found at coffee chains, but this version is fantastic, and not just because of the alcohol. The flavor combination in the Drunken Pumpkin Spice Latte will satisfy non-coffee drinkers and lovers alike, and its soothing qualities will keep you relaxed and warm in the cold months to come.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“This drink isn’t exactly groundbreaking, but we wanted to make ours with more authentic ingredients than the espresso powder, hot water, etcetera that was used in the original recipe. We ended up going with vanilla vodka, freshly brewed espresso from our machine, and Licor 43 Horchata as a wildcard in lieu of RumChata. The result is exactly what we set out to create: a coffee-tinged yet pumpkin forward, sweet ,and boozy mixture that will be fit for anybody’s palate.”—
Kendall’s Take: ⭐⭐⭐⭐
“This might come as a surprise, but I am not a fan of the traditional Pumpkin Spice Latte that lands on menus at coffee shops as soon as the calendar flips to September. This drink, however, is absolutely fabulous. I don’t drink coffee regularly as is, but I would absolutely indulge in one of these on a chilly night. Alex did a great job of making this a serious boozy drink too. He tends to roll his eyes when a sweet cocktail topped with whipped cream ends up on our content calendar, but they’re made for imbibers like me. Give this one a try as soon as you can!”
Recipe
This cocktail recipe was adapted from Delish, an online food and beverage blog.
Add horchata, espresso, vanilla vodka, and pumpkin spice syrup to a saucepan.
Cook over medium high heat for 5-7 minutes while stirring until warmed through.
Pour into a coffee mug.
Garnish with whipped cream and pumpkin pie spice.
Ingredients
Directions
Add horchata, espresso, vanilla vodka, and pumpkin spice syrup to a saucepan.
Cook over medium high heat for 5-7 minutes while stirring until warmed through.
Pour into a coffee mug.
Garnish with whipped cream and pumpkin pie spice.
Make It a Mocktail: Use STRYKK Not Vanilla V*dka in place of the vanilla vodka and homemade horchata in place of the horchata liqueur to try a booze-free version of this drink.
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More Autumn Cocktails
If you like this autumn-inspired cocktail recipe, here are a few others we’ve tried that are similar that you may enjoy:
Pumpkin Cider: An apple brandy and rum cocktail made with apple cider, pumpkin cubes, butter, sugar, whole cloves, star anise, cinnamon sticks, and grated nutmeg
Pumpkin Spiced Russian: A vodka cocktail made with coffee liqueur, milk, caramel sauce, pumpkin spice syrup, and a cinnamon stick
Filibuster: A rye cocktail made with lemon juice, maple syrup, egg white, and Angostura aromatic bitters
Thanksgiving Nog: A dark rum cocktail made with water, heavy cream, pumpkin purée, brown sugar, maple syrup, vanilla, ground cinnamon, ground cloves, ground allspice, ground nutmeg, ground mace, whipped cream, and a cinnamon stick
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