Finally, a use for the awkward amount of pumpkin left in the can after you make a recipe. This cocktail is perfect for when you want pumpkin spice latte feels, but it’s too late in the day for coffee. This hot cocktail will keep you feeling cozy from the inside out and is super simple to make. Hot chocolate isn’t just for the kiddos anymore.
Check out the full recipe video here: https://www.youtube.com/watch?v=xvachomgCJw
Ingredients:
Makes 1 drink
- 1.5 oz spiced rum (I used Topper’s Rhum)
- 1 TB white chocolate chips
- 8 oz almond milk
- 1-1.5 TB pumpkin spice syrup (recipe below)
- Optional: whipped cream and cinnamon for topping
Pumpkin Spice Syrup (via It Doesn’t Taste Like Chicken)
- 3/4 cup water
- 3/4 cup brown sugar
- 1/4 cup canned pumpkin
- 2 teaspoons pumpkin pie spice (I substituted 1 1/2 tsp cinnamon and 1/2 tsp ground) ginger
Equipment Needed:
- Microwave
- Coffee mug
- Measuring spoons
- Measuring cup
How to Make It
- Make the pumpkin spice syrup: combine ingredients in a pan, bring to a simmer for three minutes. Optional: strain the syrup. I don’t mind the thick gloopy texture of the pumpkin, but if you do, give it a strain.
- Add the rum, white chocolate chips, almond milk, and pumpkin spice syrup to a microwave safe mug of choice.
- Microwave for 2 minutes, the drink should look frothy and be hot.
- Top with whipped cream and cinnamon and enjoy by the fire!
