Spiked Pumpkin Cream Coffee

So we have about a month of pumpkin recipes to go before they seem “so last season.” I, personally never get tired of everything pumpkin this time of year, especially pumpkin-spiced recipes. Maybe it’s because I LOVE the Fall – even if “Fall” seems to be the shortest season these days.

Here’s a good one I came up with while in search of inspiration for a new week’s worth of home cooking. As I was flipping through a stack of food magazines (more fun than searching for recipes online), a pumpkin whipped cream recipe in Food & Wine caught my eye and led me to crave a Spiked Pumpkin Coffee! Try this adult beverage for some fall-inspired fun:

Tuaca & Pumpkin Cream:

  • 2 1/2 oz hot coffee
  • 1 1/2 oz Tuaca
  • 1 tsp brown sugar
  • 1 oz pumpkin cream

Pumpkin Whipped Cream: Beat together 1 cup of heavy cream, 1/4 cup confectioners’ sugar, and 1 tablespoon canned pumpkin puree until soft peaks form (thanks Food & Wine Magazine).

As for technique: Pour your hot coffee into a pre-heated coffee glass or mug (al la Buena Vista). Add sugar and mix until dissolved. Add Tuaca and top with your homemade pumpkin cream. Voila.

Inspiration works in mysterious ways. Yummy!

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2 Comments

Filed under Alcohol, Drinks, food, tips for new cooks

2 responses to “Spiked Pumpkin Cream Coffee

  1. melissacassera

    yummy!

  2. Hey, just wanted to drop by and say that we really like your articles. We launched a how-to guide for making French Press Coffee. If you’re interested in guest blogging, please shoot us a message through our site! Thanks!

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