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Cocktail History
The Pumpkin Spice Oaxacan Coffee is an autumn cocktail that I created as a variation of the Oaxacan Coffee. It follows the classic’s recipe of freshly-brewed coffee and mezcal topped with whipped cream, but this version replaces the Mexican brown sugar syrup with my favorite homemade pumpkin spice syrup.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Coffee: This is a beverage made from roasted coffee beans and water. I used medium roast coffee.
Mezcal: This is a spirit made in Mexico with agave, sugar, and alcohol that is aged in an underground pit lined with wood. I used Del Maguey Vida Mezcal.
Pumpkin Spice Syrup: This is a sweetener made with pumpkin purée, pumpkin pie spice, vanilla extract, brown sugar, white sugar, and water. I made mine at home using this sous vide recipe.
Whipped Cream: This is heavy cream that has been whipped and beaten until it is light and fluffy. I used Reddi-Wip Original Dairy Whipped Topping.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Coffee Maker: This brews hot coffee. I used the Breville Precision Brewer Thermal Coffee Maker.
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Deep brown color with a frothy white top
• Aroma: Cream and coffee
• Taste: Sweet whipped cream followed by an explosion of bold coffee and smoky mezcal
• Finish: Some sweetness from the syrup with notes of pumpkin and baking spices
Kendall’s Rating: ⭐⭐⭐
Kendall’s Take: “I don’t think I would’ve ever thought to pair coffee with mezcal, but they worked surprisingly well in this drink. I especially liked the addition of my pumpkin spice syrup that gives the Pumpkin Spice Oaxacan Coffee some seasonal flair, and I can’t say that I would rate it what I did if that ingredient hadn’t been included. If anything, I’d maybe increase the amount of flavored syrup a touch more to tone down the mezcal, but as is, it’s tasty too.”
Recipe
Pumpkin Spice Oaxacan Coffee
The Pumpkin Spice Oaxacan Coffee is an autumn cocktail that we created as a variation of the Oaxacan Coffee. It follows the classic’s recipe of fresh-brewed coffee and mezcal topped with whipped cream, but this version replaces the Mexican brown sugar syrup with our favorite homemade pumpkin spice syrup.
Ingredients
Method
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Add hot coffee, mezcal, and pumpkin spice syrup to an Irish coffee mug.
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Stir for 5-10 seconds.
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Garnish with whipped cream.
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This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-09-14.
More Coffee Cocktails
If you like this cocktail recipe, here are a few others I’ve tried that you may enjoy:
Pumpkin Spiced Espresso Martini: A vanilla vodka cocktail made with espresso, coffee liqueur, pumpkin spice syrup, and grated nutmeg
White Russian: A rum cocktail made with coffee liqueur, Luxardo Amaro Abano, amaretto liqueur, and half & half
Sabueso Old Fashioned: A tequila and mezcal cocktail made with caramel coffee syrup, coffee and cocoa bitters, and an orange peel
Cold Brew Brandy Alexander: A brandy cocktail made with cold-brew coffee liqueur, dark crème de cacao, heavy cream, and coffee beans
