Pumpkin Spice White Russian
This cold White Russian variation combines vodka and coffee liqueur with real pumpkin puree and pumpkin pie spice. Shaking the pumpkin with the spirits disperses the puree and spice; adding chilled half-and-half afterward leaves soft cream swirls in the pale tan drink.
A cinnamon-sugar rim, tall whipped-cream swirl, and whole star anise finish the single-serving cocktail. It takes about 5 minutes to make.
Ingredients for One Pumpkin Spice White Russian
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons maple syrup, divided
- 1 1/2 ounces plain vodka
- 1 ounce coffee liqueur
- 1 tablespoon plain canned pumpkin puree (15g), not pumpkin pie filling
- 1/8 teaspoon pumpkin pie spice
- Ice, for shaking and serving
- 2 ounces chilled half-and-half
- About 2 tablespoons whipped cream, or enough for a tall swirl
- 1 whole star anise, for garnish
How to Make a Pumpkin Spice White Russian
- Coat the rim: Mix the sugar and cinnamon on a small plate. Lightly moisten the outside edge of an empty, clear rocks glass with about 1/2 teaspoon maple syrup, then dip the rim in the mixture. Coat it all the way around without letting syrup drip down the glass.
- Shake the pumpkin base: Add the vodka, coffee liqueur, pumpkin puree, pumpkin pie spice, and remaining 1 teaspoon maple syrup to a cocktail shaker with ice. Close securely and shake vigorously for 10 to 15 seconds, until the base looks evenly mixed with no obvious pumpkin lumps.
- Pour over fresh ice: Add fresh ice to the rimmed glass. Strain the pumpkin base over it, leaving room for the half-and-half and topping.
- Add the cream: Slowly pour in the chilled half-and-half. Stir gently once or twice, just until the drink is creamy but lighter swirls remain visible.
- Finish and serve: Add a tall swirl of whipped cream and nestle the whole star anise beside it. Serve immediately. Remove the star anise rather than eating it.
Why Shake the Pumpkin Base Separately?
Pumpkin puree and dry spice can clump if they are stirred directly into the finished drink. Shaking them with the spirits distributes both, while adding the half-and-half last preserves the soft cream swirls. Shaking everything together makes a more uniform, slightly frothy cocktail instead.
Choosing the Cream and Sweetness
Half-and-half gives this version its creamy body and light swirls. Whole milk makes a thinner drink; heavy cream makes a richer, thicker one. Coffee liqueurs vary in sweetness, so adjust the maple syrup in the drink to taste.
Sweetened pumpkin spice creamer or pumpkin syrup is not a one-for-one substitute for the puree and half-and-half. Either changes the drink’s sweetness and texture.
Make-Ahead and Serving
For guests, combine the vodka, coffee liqueur, pumpkin puree, pumpkin pie spice, and maple syrup ahead of time. Refrigerate this dairy-free base in a sealed container for up to one day. Shake it with ice before serving, then rim the glasses and add fresh ice, half-and-half, whipped cream, and star anise. The one-day storage guidance does not apply to the completed cocktail.
Serve as an after-dinner drink with pecan pie cookies or a slice of classic apple crumb pie.
Nutrition
Approximate per cocktail: 360 calories, 2g protein, 9g fat, and 35g carbohydrates. Approximate per 100g of prepared ingredients, excluding serving ice: 205 calories, 1g protein, 5g fat, and 20g carbohydrates. Values vary with the coffee liqueur, whipped cream, amount of rim coating used, and ice dilution.
Equipment
- Small plate
- Clear rocks glass
- Cocktail shaker
- Strainer
Ingredients
For the Rim
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon maple syrup
For the Cocktail
- 1 1/2 ounces plain vodka
- 1 ounce coffee liqueur
- 1 tablespoon plain canned pumpkin puree (15 g), not pumpkin pie filling
- 1/8 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup
- Ice, for shaking and serving
- 2 ounces chilled half-and-half
For Garnish
- About 2 tablespoons whipped cream, or enough for a tall swirl
- 1 whole star anise
Instructions
- Mix the sugar and cinnamon on a small plate.
- Lightly moisten the outside edge of an empty rocks glass with 1/2 teaspoon maple syrup. Dip the rim in the sugar mixture, coating it all the way around without letting syrup drip down the glass.
- Add the vodka, coffee liqueur, pumpkin puree, pumpkin pie spice, remaining 1 teaspoon maple syrup, and ice to a cocktail shaker. Close securely and shake vigorously for 10 to 15 seconds, until evenly mixed with no obvious pumpkin lumps.
- Add fresh ice to the rimmed glass. Strain the pumpkin base over the ice, leaving room for the half-and-half and topping.
- Slowly pour in the chilled half-and-half. Stir gently once or twice, until creamy with lighter swirls still visible.
- Top with a tall swirl of whipped cream and nestle the star anise beside it. Serve immediately; remove the star anise rather than eating it.
Tips
- Shake the pumpkin puree and spice with the spirits to disperse them and prevent clumps.
- Add the half-and-half last to preserve soft cream swirls.
- Adjust the maple syrup in the drink to taste, since coffee liqueurs vary in sweetness.
- Keep syrup on the outside edge of the glass to avoid drips down the sides.
Variations
- Lighter Cream Version: Use whole milk instead of half-and-half for a thinner drink.
- Richer Cream Version: Use heavy cream instead of half-and-half for a richer, thicker drink.