Pumpkin Spice White Russian
A cozy, dessert-style Thanksgiving cocktail — coffee liqueur and vodka layered over a pumpkin-spice cream that tastes like the season in a glass. The after-dinner drink that doubles as liquid pie.
Prep time
5 min
Cook time
0 min
Total time
5 min
Yield
Makes 1 cocktail (scale up as needed)
Ingredients
- 2 oz (60 ml) vodka
- 1 oz (30 ml) coffee liqueur (such as Kahlúa)
- 1 oz (30 ml) heavy cream or half-and-half
- 1 tbsp pumpkin puree (not pumpkin pie filling)
- 1/4 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, cloves), plus extra for dusting
- 1/2 tsp vanilla extract
- 1 tsp maple syrup (optional, for sweetness)
- Ice cubes
- Cinnamon stick, for garnish
About 280 kcal per cocktail
Instructions
- 1
1. Make the pumpkin cream
In a small bowl or jar, whisk the heavy cream with the pumpkin puree, pumpkin pie spice, vanilla, and maple syrup until smooth and lightly thickened. (For a fluffier layer, whip the cream to soft peaks first, then fold in the pumpkin mixture.)
- 2
2. Build the base
Fill a rocks glass with ice cubes. Pour the vodka and coffee liqueur over the ice and give it a gentle stir to combine.
- 3
3. Float the pumpkin cream
Slowly pour the pumpkin-spice cream over the back of a spoon so it floats on top of the dark liqueur layer, creating the classic two-tone White Russian look.
- 4
4. Garnish and serve
Dust the cream lightly with extra pumpkin pie spice and rest a cinnamon stick across the rim. Serve immediately — guests stir the cream in themselves for the full pumpkin-pie-coffee effect.
Chef's notes
- ★For a dairy-free version, swap the heavy cream for a barista-style oat or coconut cream.
- ★Make the pumpkin cream up to a day ahead and keep it chilled; whisk lightly before floating.
- ★Want it stronger on the coffee side? Add a half-shot of cold brew concentrate to the base.