This post was made in partnership with Truvia®. Recipes and ideas are my own.
Even though fall officially started last week, it feels like we’ve been in it for awhile now. Is it me, or is that certain pumpkin-spiced coffee drink arriving earlier and earlier each year? Now, while I LOVE all the pumpkin things, I really am not a fan of overly milky drinks (like those lattes). But I do love coffee, and it just happens to be #NationalCoffeeDay tomorrow, September 29! And what better way to marry pumpkin spice and coffee than to make a cocktail with them?!
We’ve teamed up with Truvia® to create a Pumpkin Spiced syrup to use in the base of our coffee cocktail. It’s made with less sugar than what you’d get at your local coffee shop AND it’s made with real pumpkin too. So you end up with way fewer calories than a traditional sugar syrup. The Truvia Natural Sweetener comes in a spoonable jar for ease of use in the kitchen, and ½ teaspoon of Truvia Natural Sweetener is equal to 1 teaspoon of sugar. So you don’t need to drown your cocktail in syrup to get just the right amount of sweetness in there.
Now, when I say I love coffee, I mean I love it. My last thoughts before going to sleep usually involve me thinking about how good that first cup of coffee will be in the morning. And I cannot start my day until I’ve at least had one sip of that invigorating elixir. Naturally, then, I also will put coffee in my cocktails whenever possible.
An Old Fashioned cocktail is a satisfyingly simple drink, and if you’ve been on this site before, you’d know it’s also one of my favorite drinks to use as a base for a new creation. At its most basic, an Old Fashioned is just spirit, sugar and bitters, and even those elements can change into whatever you’re in the mood for. And I’m in the mood for pumpkins and coffee.
There’s a myriad of ways you can infuse coffee into cocktails but today we’re going the quick and easy way with coffee liqueur. We’ll spend our time instead on making a rich, spicy pumpkin syrup that will make your house smell AMAZING when you’re warming it on the stove. The syrup doesn’t take more than 15 minutes to make, so don’t worry, you’ll have your cocktail in no time! And what a flavor bomb! Bourbon forward but with deep coffee aroma and sweet pumpkin and spices in the finish. And don’t forget those bitters—they balance out the whole drink and prevent it from becoming too sweet.
P.S. Coffee Old Fashioned
2 ounces bourbon
1/2 ounce coffee liqueur
1/4 ounce Truvia pumpkin spice syrup (recipe follows)
2 dashes aromatic bitters
orange zest and cinnamon stick
In a mixing glass filled 2/3 with ice, pour in bourbon, coffee liqueur, pumpkin spice syrup, and bitters. Stir 20 seconds and strain over a large ice cube into a rocks glass. Garnish with orange zest and cinnamon stick.
Truvia Pumpkin Spice Syrup
1 cup Truvia Natural Sweetener
1 cup water
2 tablespoons pumpkin puree
2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
In a medium sized saucepan over medium-high heat, combine Truvia Natural Sweetener and water, stirring constantly until Truvia is dissolved. Add in pumpkin puree, pumpkin pie spice and ground ginger. Stir until everything is well combined. Let simmer until thickened, about 15 minutes. Remove from heat and let sit five minutes. Strain through cheesecloth over a strainer or use a nut milk bag (this one is my fav!). Syrup will keep refrigerated in an airtight container up to two weeks.
I’m not one to tell you guys what to do, but if you’re looking for something to make this week for your holiday table, here are a few suggestions! Happy Thanksgiving everyone!
I’m back east right now visiting with family in New England and everywhere I go I am reminded of just how much more it feels like Autumn. Besides the fact there is an actual chill in the air, we drive by corn mazes and apple stands and people really deck out their houses for Halloween. Entire towns decorate for Halloween. I’m trying not to think about the 90° temps that we will be returning to in Southern California. For now, I’m just going to soak all this Autumn in and give you guys some of my favorite Spooky, and just plain seasonally appropriate cocktails.
For those few of you who have a job that gives you a 3 day weekend starting today, lucky you. I’m pretty sure that last time I had that Monday off I was in college… a long time ago in college. But let’s not focus on that for now. Even if your weekend is only two days long, or even one, I’ll also give you guys an excuse to drink a good cocktail. Here’s a roundup of my Fall favorites.
You are either reading the first line of this after seeing the header and clicking to another page (possibly rolling your eyes), or you are salivating to find out more. This is the fate of bloggers during Fall who choose to go down the path of the pumpkin.
Thanks for sticking with me until the next paragraph. I am really into the idea of pumpkin flavor, but rarely do I do anything more than bake/eat a pumpkin pie during the season. This year though I started thinking about syrups for drinks and really wanted to incorporate more Fall flavors on the site. And now it’s November and I haven’t a clue where those last few weeks have gone. Whoops.
You’ll have to check in with me later for syrups, but what I do have for you now is some fantastic infused bourbon. And it’s the flavors of Fall, without all those gross artificial flavors you are probably accustomed to. Think pumpkin pie without the weird film that forms on the roof of your mouth from corn syrup.
You know what is great about making infused booze at home? It’s a lazy man’s project. You just need time (FYI, make a calendar reminder as soon as you start your infusion. No forgetting about it after you stash it in a cool, dark place!) This one might be a bit more involved, but you could also make some great spiced-infused bourbon if the cutting and gutting (is that the correct terminology?) of a pumpkin is not your thing. I understand; knives can be scary.
Part the First:
Dehydrate your pumpkin! Why? Dehydrating removes excess moisture from the squash and intensifies the “pumpkin” flavor.
1 organic sugar pumpkin, about 8″ diameter
- Heat your oven to 200°F.
- Cut your pumpkin in half from stem to bottom. Scoop out seeds (discard, or roast if that’s your thing. Personally I can’t stand them.) and slice into 1/2″ moons.
- Spread the slices on a baking sheet and move that to the oven. Wait six hours. Watch if you want occasionally. It’s like the Shrinky Dinks of my childhood.
- After 6 hours, turn the slices over. Bake another 6 hours. This will fully dry the slices out for infusion.
- Optionally, you can do this in a dehydrator. Follow the manufacturer’s instructions.
- Place all ingredients in an airtight container, glass would be best.
- Give the container a good swirl to make sure all ingredients are covered with liquid. Stick the jar in a cool, dark place for two weeks.
- After two weeks, strain all material out of the liquid using cheese cloth over a fine mesh strainer into a storage container (I reused the Buffalo Trace bottle).
- Taste the infusion. You have two options now.
- First, you can use as is. Second, bottle and wait an additional week to mellow out the flavor (I prefer the later).
Why would you wait one more week? Right after discarding the solids the flavor of the infusion is quite sharp. Giving the infusion a week to sit let’s the flavors meld and mellow out. But this is entirely up to you. Like it sharp? Start using it now.
What to do with this infusion? Well, for one, you can drink it over ice. It’s pretty much a flavor bomb of Fall smells. The sugar pumpkin has enough sweetness in it that it creates a nice balance with the whiskey. For those of you who want something a little less Fall tasting than just drinking Pimento Dram, this is for you.
I’m going to play with this over the next week or so and see what I come up with for some cocktail suggestions. That gives you some time to start infusing. So get going!