WARNING: Staring at the sticky coffee swirls in this pumpkin spiked shake may cause fixation.
Ingredients:
Pumpkin ice cream
Kahlua
Instant Coffee
Molasses
Brown rice syrup
Combine ½ tablespoon instant coffee granules with ¼ teaspoon water into small dish and stir until completely dissolved. Add 1 teaspoon each molasses and brown rice syrup to coffee and mix well. Hold red wine glass to the side and slowly turn while using a spoon to drizzle coffe mixture on the inside then set aside. Add 1 cup pumpkin icecream (I used Trader Joe’s) and 3 tablespoons Kahlua to blender. Blend until smooth. Pour into serving glass.
NEXT WEEK: Everything on the Thanksgiving table is free game for my cocktail laboratory in November.
