AuthorJedIts early November and already 30 degrees celsius down in Melbourne Aus, there is just no way I can enjoy a hot pumpkin spiced latte from Starbucks. Solution? make it cold and make it boozy! Using locally sourced beans and traceable spices this is the perfect addition to your morning brunch or just a great way to wind down your afternoon.
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1) Bring 125 g of filtered water to a simmer in a saucepan
2) For pumpkin spice mixture you can use a pre-made spice mix or combine cassia, nutmeg, allspice, ginger, mace and clove to your desired ratio
4) Add 125 g of brown sugar and spice mixture to water and stir until brown sugar is dissolved and spices have infused (approx 5-10 min) depending on what strength you want
5) Strain through a cheesecloth and chill
Whipped Cream Recipe
1) Add 200 g of thickened cream, 20 g of white sugar, 2 g of vanilla bean paste, and 12 g of coarsely ground coffee to a saucepan
2) Stir until coffee is infused and sugar has dissolved, roughly 5-10 minutes (depending on what strength)
3) Strain through a fine filter (cheesecloth or set of coffee sieves will do)
4) Set aside and chill in fridge)
Final Cocktail Construction
1) Add to your cocktail shaker 15 ml (1/2 oz) of spice syrup, 15 ml (1/2 oz) espresso, 30 ml (1 oz) Mr Black, 60 ml (2 oz) Vodka (used Small Mouth to keep with the Aussie made theme)
2) Shake and double strain into an Old Fashioned or Beer Mug Glass (as picture) over ice
3) Add coffee cream to cream whipper and top cocktail with whipped coffee cream
4) Lightly sprinkle cinnamon powder over cream as garnish and serve
Variations and Tips:
- Use the same coffee for the espresso and whipped cream. If you like funky flavours go for something adventurous (I used a PNG natural) otherwise a South American bean like a Colombian or Brazillian with chocolatey/caramel/roasty flavours will work well.
- Mix up the spices you use! Try and source your spices from a speciality spice store, they generally have good traceability and tasty spice mixes. I've used a Christmas pudding and apple cake mix and they have both turned out amazing.
Ingredients
Directions
Pumpkin Spice Syrup Recipe
1) Bring 125 g of filtered water to a simmer in a saucepan
2) For pumpkin spice mixture you can use a pre-made spice mix or combine cassia, nutmeg, allspice, ginger, mace and clove to your desired ratio
4) Add 125 g of brown sugar and spice mixture to water and stir until brown sugar is dissolved and spices have infused (approx 5-10 min) depending on what strength you want
5) Strain through a cheesecloth and chill
Whipped Cream Recipe
1) Add 200 g of thickened cream, 20 g of white sugar, 2 g of vanilla bean paste, and 12 g of coarsely ground coffee to a saucepan
2) Stir until coffee is infused and sugar has dissolved, roughly 5-10 minutes (depending on what strength)
3) Strain through a fine filter (cheesecloth or set of coffee sieves will do)
4) Set aside and chill in fridge)
Final Cocktail Construction
1) Add to your cocktail shaker 15 ml (1/2 oz) of spice syrup, 15 ml (1/2 oz) espresso, 30 ml (1 oz) Mr Black, 60 ml (2 oz) Vodka (used Small Mouth to keep with the Aussie made theme)
2) Shake and double strain into an Old Fashioned or Beer Mug Glass (as picture) over ice
3) Add coffee cream to cream whipper and top cocktail with whipped coffee cream
4) Lightly sprinkle cinnamon powder over cream as garnish and serve
Variations and Tips:
- Use the same coffee for the espresso and whipped cream. If you like funky flavours go for something adventurous (I used a PNG natural) otherwise a South American bean like a Colombian or Brazillian with chocolatey/caramel/roasty flavours will work well.
- Mix up the spices you use! Try and source your spices from a speciality spice store, they generally have good traceability and tasty spice mixes. I've used a Christmas pudding and apple cake mix and they have both turned out amazing.
Fantastic photo, and your “Construction” recipe is very thorough… voted up ❤️