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Pumpkin Spiked Latte With Cheese Pairings​

Our cool, creamy Pumpkin Spiked Latte is many things. A play on a favorite seasonal coffee drink. A twist on a classic White Russian. A new must-have for any fall fête. What makes it so special is a combination of Blake Hill Preserves' Pumpkin Butter and a homemade pumpkin syrup. So, you not only get the warming fall spices but also sweet, pure pumpkin flavor. Heavy cream, coffee liqueur, and vodka round out this dessert-like drink, a perfect pairing for rich, robust cheeses.

preparation & ingredients

1 15-oz. can pumpkin puree

1/4 cup Crown Maple Syrup

1 cup brown sugar

1 cup water

2 Tbsp. pumpkin spice ​

4 oz. pumpkin spice puree

4 oz. Blake Hill Preserves Pumpkin Butter

4 oz. heavy cream, plus 1/2 cup for whipping

1 1/2 oz. coffee liqueur like Kahlua or Bailey’s

2 1/2 oz. vodka

Pumpkin spice for garnish

Four Fat Fowl St. Stephen

Murray’s 18 Month Aged Comté

FireFly Farms Mountain Top

In a small saucepan, combine all the ingredients for the pumpkin spice syrup. Cook over medium heat until beginning to gently bubble, then remove from the heat, cover, and allow to sit for 20 minutes. Pour through a mesh strainer set over a medium bowl, stirring with a whisk until most of the puree is in the bowl. Cool uncovered in the refrigerator for about 30 minutes.​
Meanwhile, in a medium bowl, whip 1/2 cup heavy cream until it forms soft peaks; set aside.
To a cocktail shaker, add the pumpkin butter, 4 ounces pumpkin spice syrup, 4 ounces heavy cream, coffee liqueur, and vodka over ice; shake for 20-30 seconds. Add fresh ice to two glasses, and pour the cocktail over the ice. Top with whipped cream, and dust with pumpkin spice.​

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