Pumpkin spice season is almost over, but that doesn’t mean we can’t have one last hoo-rah. This delicious, warm beverage from Ron Barceló is a seasonal favorite of ours, combining Ron Barceló Añejo, hot coffee, pumpkin purée and demerara syrup.
Pumpkin Spiced Dominican Coffee
INGREDIENTS:
1 1/2 ounces Ron Barceló Añejo
1/2 ounce Demerara syrup
1/2 ounce pumpkin purée
4 ounces hot coffee
DIRECTIONS:
Build all the ingredients in an Irish coffee glass. Top with unsweetened whipped cream and garnish with star anise.
Click here to read more about Ron Barcelo, and check out three cocktails to make for your Thanksgiving party.
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