Because we need even more reasons to combine cocktails and dessert.
I don’t know about you, but often when I eat a big meal (I’m looking at you, Thanksgiving) I am way too stuffed to think about dessert in any sort of solid food form. But dessert in liquid form? I can usually find a little space in my “dessert stomach” for that, especially if it involves alcohol 😉
This Pumpkin Spice Mudslide is the perfect solution for this little dilemma I face at least a few times over the holiday season. Don’t get me wrong, I’ll most certainly get after the REAL pumpkin and pecan pies at some point (whether in the form of a midnight snack or a naughty breakfast the next morning) but a cocktail is often all I can fathom immediately after such a huge meal.
If you’re not like me and would much rather get after the pies when they’re hot and ready right after dinner, by all means, be my guest. This Pumpkin Spice Mudslide conveniently works as a breakfast drink as well. (And I’m pretty sure an addition of some fresh-brewed coffee would do no harm whatsoever.)
I personally am looking forward to enjoying this along with all of my other favorite holiday drinks over the next couple of months. Since we’re still experiencing weather in the high 70’s here in CA, this Pumpkin Spice Mudslide (which is served over plenty of ice) is my jam at the moment. But you can bet that as soon as we get into the 60’s or see any rain (hopefully next week!) I’ll be whipping up some of my favorite hot toddies, like this Boilo and this Warming Ginger Tea Whiskey Cocktail. Sorry, Midwest and East Coast friends, I know you hate me right now. Come visit! Bring your flip flops!
Anywho, I realized when I was coming up with this recipe that I really haven’t done any milk-based drinks on this here bloggy yet, which is a shame because they are some of my favorite, especially at this time of year. In my quest to find “balance” in life, I’ve also realized that most milk-based cocktails are just as delicious with any kind of milk. I’ve substituted almond and nonfat milks in recipes that call for whole milk or cream, and have been pleasantly surprised. The cocktail turns out not quite as rich, but still feels plenty indulgent.
That being said, you’ll notice that I used regular, whole milk in this recipe, but that was simply because I had some leftover from a baking project that I needed to use up (we usually have just almond milk on hand.) Feel free to sub in whatever type of milk you prefer. Almond, soy, or even coconut milk would work wonderfully here.
Aside from the milk, all you’ll need to whip up a delicious Pumpkin Spice Mudslide in no time is:
Canned pumpkin
Pumpkin pie spice
Vodka
Kahlua
Vanilla extract
Ice
Oh, and a cocktail shaker! You’ll definitely want to give these ingredients a good shake to break up that canned pumpkin. But it’s as easy as that. My guess is that, especially at this time of year, you already have 99.9% of these ingredients hanging around in your pantry or bar. So, really, there’s no excuse not to make these this weekend, or next weekend, or Thanksgiving weekend (or all of the above!)
A fun fall take on the classic mudslide, full of pumpkin and spices!
- 1 tablespoon canned pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 1 ounce vodka
- 1 ounce Kahlua
- 1/4 teaspoon vanilla extract
- 4 ounces milk of your choice
Combine all ingredients with about ¾ cups of ice in a cocktail shaker. Shake vigorously for 10-20 seconds. Pour all contents of shaker into a rocks glass and enjoy immediately. Sprinkle on some cinnamon for garnish, if desired.
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