This Pumpkin “Spiked” Latte Martini Is Your New Favorite Fall Cocktail

Mixologist Fabiano Santos has the perfect cocktail to enjoy this holiday season, combining the flavors of a pumpkin spice latte with crème brûlée. Mmmm!

Brûléed Pumpkin “Spiked” Latte Martini
Makes 1


For the Crème Anglaise:
½ cup whole milk
½ cup whipping cream
1 (2-inch) piece vanilla bean, split and scraped or 1 teaspoon pure vanilla extract
3 large egg yolks
3 tablespoons sugar

For the Martini:
Turbinado sugar
½ ounce coffee liqueur, espresso, or freshly brewed strong coffee, plus more for glass
Homemade or store-bought caramel sauce
2 ounces bourbon
1 ½ to 2 ounces pumpkin liqueur
½ ounce allspice liqueur


1. Make the Crème Anglaise: Place milk and cream in a medium heavy-bottomed saucepan over medium-high heat. Add scraped vanilla bean or extract and bring milk mixture to a simmer. Remove from heat.

2. In a medium bowl, whisk together egg yolks and sugar until well combined. Gradually whisk milk mixture into egg yolks to form a custard. Return custard to saucepan and set over low heat. Cook, stirring, until custard thickens and coats the back of a spoon, about 5 minutes. Do not boil. Transfer custard to a clean bowl; cover and transfer to refrigerator to chill.

3. Make the Martini: Place Turbinado sugar in a shallow dish and set aside. Dip a paper towel into coffee liqueur and use it to moisten the rim of a martini glass. Dip moistened rim into dish with sugar, pressing to coat if necessary. Turn glass right-side up and drizzle inside of glass with caramel sauce; set aside.

4. Fill a shaker with ice and add coffee liqueur, bourbon, 2 ounces Crème Anglaise, pumpkin, and allspice liqueurs. Cover and shake to combine. Strain into prepared martini glass and serve. Remaining Crème Anglaise can be kept covered, refrigerated, up to 3 days.

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