Pumpkin Spice Latte Shot with RumChata Recipe
Pumpkin Spice Latte Shot with RumChata Ingredients
1 oz / 30 ml Pumpkin Spice RumChata
1 oz / 30 ml Mr Black coffee liqueur
Heavy whipping cream, to top
Split shot glass, or a regular shot glass and a bar spoon
How to make a Pumpkin Spice Latte Shot with RumChata
Split glass: pour the pumpkin spice RumChata into one side and the Mr Black into the other. Serve cold; keep both bottles in the fridge.
Regular shot glass: pour the RumChata, then pour the Mr Black slowly over the back of a bar spoon so it floats. The coffee liqueur is lighter than the cream, so it layers on top.
For a tray: line up the glasses, pour all the RumChata first, then float all the Mr Black. A dusting of pumpkin pie spice or cinnamon on top is optional.
Two ingredients, one shot glass, and it tastes like the coffee-shop drink it's named after: pumpkin spice RumChata on one side, Mr Black cold brew coffee liqueur on the other. The split shot glass in the video has a divider down the middle, so the two pour in separately and meet in your mouth, cream and spice on one side and black coffee on the other. In a regular shot glass, pour the RumChata first and float the Mr Black over a spoon so it sits on top.
Mr Black is the coffee liqueur to use. Kahlúa is sweeter and the RumChata already brings all the sugar this needs; Mr Black is cold brew with the volume turned up and it keeps the shot from going to candy. If the seasonal RumChata is gone, regular RumChata with a pinch of pumpkin pie spice on top does the job.
It's the shot in our Thanksgiving cocktail recipes, and the little sibling of the RumChata pumpkin pie martini, which is the same two flavors with rum, espresso and ginger built into a real drink. Make these for the people who want one taste of pie and then want to go back to their whiskey.
