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Pumpkin spice-spiked coffee evokes 'dessert in a glass'

It’s time once again for all things pumpkin spice. And when autumn sees me growing weary of so many lattes, muffins, granola and even yogurt, this cocktail would be sure to improve my mood.

Devised by the Hotel Figueroa in downtown Los Angeles, this drink basically is “dessert in a glass,” as described by the Los Angeles Times. It’s a potent mix of espresso, vodka, pumpkin spice cream liqueur with a bonus cinnamon syrup that can be used in other cocktails and mocktails until New Year’s.

Make enough syrup using this recipe for a festive season of cinnamon hot toddies and Mexican mochas. Who needs Fireball?

Pumpkin Spice Spiked Coffee

1 1/2 ounces vodka

2 ounces brewed espresso

1/2 ounce Cinnamon Simple Syrup (see recipe below)

1 ounce pumpkin spice liqueur, such as Bailey’s

Whipped cream and freshly grated nutmeg, for garnish

In a cocktail shaker, combine the espresso, vodka and syrup; fill shaker with ice and shake until well chilled, for 15 seconds. Strain into a tumbler filled with ice.

Float the pumpkin spice liqueur on top, and garnish with a dollop of the whipped cream and grating of fresh nutmeg to finish.

Makes 1 cocktail.

CINNAMON SIMPLE SYRUP: In a small saucepan, combine 3 cinnamon sticks and 2 cups water; bring to a simmer over high heat. Reduce heat to maintain a bare simmer and continue cooking for 10 minutes. Remove pan from heat and stir in 2 cups granulated sugar until it dissolves. Let syrup cool completely then pick out cinnamon sticks and transfer syrup to an airtight container. Store in refrigerator for up to 1 month. Makes 2 cups.

Tribune News Service photo