Dessert Coffee with Bailey’s Pumpkin Spice LiqueurEdit Post
Contributed by on Sep 30, 2016
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I honestly wish we could move beyond this whole ‘Pumpkin Spice’ thing that I’m blaming Starbucks for. I use cinnamon and nutmeg in lots of foods and cocktails I prepare but I don’t just associate them with Pumpkin. The popularity of their Pumpkin Spice Latte has seen a proliferation of grocery items carrying the ‘Pumpkin Spice’ label and this year it seems to have gone over the top. A friend saw Pumpkin Spice Gouda Cheese at her grocery store. Yes…I think that fits ‘over the top’ pretty perfectly…don’t you?
So the first thing I did was to check ingredients, even before I tasted the contents of the bottle. And guess what…as I guessed, not a drop of pumpkin! This rich liqueur blends the flavors of sweet cinnamon and baking spices with maple, brown sugar, vanilla and coffee. Although I wanted to make a coffee based cocktail; when I tried it straight, I loved those warm spices with the sweet notes and could easily imagine this as a nightcap all by itself, either straight up or my preference of on the rocks.
I wanted to make an indulgent after dinner dessert coffee and this fit the bill. Shh…don’t tell but I might have had an after-breakfast dessert coffee this morning…you know, all for the sake of science and making sure it turned out as good as the ingredients I had put in it. I did it for you.
But this is one specialty liqueur I really do recommend…there’s nothing pumpkin about it!
Dessert Coffee with Bailey’s Pumpkin Spice Liqueur
- 4 oz Brewed Coffee (hot)
- 4 oz Baileys® Pumpkin Spice Liqueur
- 2 oz Half and Half
For the Garnish:1/2 cup whipping cream 1 Tablespoon Baileys® Pumpkin Spice Liqueur Caramel sauce, warmed Cinnamon Sticks Fresh Grated Cinnamon or Nutmeg
- Combine the coffee, Baileys® Pumpkin Spice Liqueur and half and half in a container and stir. Pour into 2 coffee mugs.
To Garnish:Combine the whipping cream and Baileys® Pumpkin Spice Liqueur and whip until firm. Top the coffee with the whipping cream, drizzle with warmed caramel sauce and garnish with a cinnamon stick and freshly grated cinnamon.
I would recommend using decaf coffee if serving this as an evening nightcap.
I was provided with a bottle of Bailey’s Pumpkin Spice Liqueur
for this post however all commentary is my own.
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