Boozy Pumpkin Coffee

Brown Sugar & Cinnamon

Everyone needs a multi-tasking machine that makes their daily dose of caffeine. Espro’s French Press paired with Southern Belle’s “Its Fall Y’all” coffee creates the perfect combination for this homemade pumpkin coffee. Start with hot coffee, then add in a few tablespoons of homemade pumpkin latte syrup. My personal-preferred version of pumpkin latte syrup is made by boiling canned pumpkin and a handful of common cupboard spices. (Get a glance at all the included ingredients from this recipe by The Baking Chocolate Tess: The syrup is simple to make, but you can also purchase pre-made pumpkin latte syrup from the grocery store. Top your syrup-sweetened coffee with Jackson Morgan Southern Cream in brown sugar and cinnamon to concoct a brilliant boozy brew. Go the extra mile and garnish with creamy whipped topping, cinnamon stick, and a sprinkle of pumpkin pie spice.


6 Ounces Hot Fall Coffee

2-4 Tablespoons Pumpkin Latte Syrup

1 1/2 Ounces Jackson Morgan Southern Cream in Brown Sugar in Cinnamon

Whipped Topping, Cinnamon Stick, and Sprinkle of Pumpkin Pie Spice, Garnish


Add a few tablespoons of pumpkin latte syrup to a coffee mug, more or less depending on how sweet you like your coffee. Then add in the hot coffee. Stir in Jackson Morgan Southern Cream in brown sugar and cinnamon. Garnish with whipped cream, cinnamon stick and a sprinkle of pumpkin pie spice.

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Brown Sugar & Cinnamon