Pumpkin Spice Irish Coffee with Maple Whipped Cream
Pumpkin spice Irish coffee is the mug to reach for when the evenings turn crisp and the throw blankets come out. Hot coffee brewed with warm pumpkin pie spice meets smooth Irish cream. The whole thing disappears under a cloud of maple whipped cream with one more dusting of spice on top. It tastes like dessert and coffee had a cozy little party, and it is made strictly for the grown-ups.
To make pumpkin spice Irish coffee, stir homemade pumpkin pie spice into the coffee grounds before brewing. Pour the hot spiced coffee over Irish cream liqueur. Then, top each mug with whipped cream sweetened with real maple syrup. It takes about 15 minutes and makes four drinks. The trick is to spice the grounds instead of the cup. The filter catches the gritty spice and leaves you with smooth, fragrant coffee instead of a sludgy last sip.
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Why You'll Love This Cozy Fall Drink
- It skips the coffee shop line. This pumpkin spice Irish coffee delivers the fall flavor people line up for, made at home with spices already in the pantry.
- The spice blend is homemade. The homemade spice blend takes a couple of minutes to mix, and the leftover blend keeps in an airtight jar for weeks of fall baking.
- The whipped cream is the real deal. Maple-sweetened whipped cream is softer and richer than anything from a can, and it melts slowly into the hot coffee as you sip.
- It is an easy way to host. One pot fills four mugs, so it works as a nightcap after a fall dinner or a cozy finish to the evening fall appetizers and snacks.
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Key Ingredients You'll Need
See the recipe card for the complete list of ingredients and quantities.
- Irish cream liqueur: Irish cream brings sweetness, creaminess, and alcohol all at once. As a result, there is no need for extra sugar or milk in the cup. Any brand works, and it gives this drink its smooth, creamy finish.
- Homemade pumpkin pie spice: Cinnamon leads the blend, with ginger, nutmeg, allspice, and cloves adding warmth and a little bite. Fresh jars of spice make a noticeably more fragrant blend. Ground spices lose their strength after several months in the cupboard.
- Real maple syrup: Pure maple syrup sweetens the whipped cream and adds a toasty, caramel note that suits the spice. Pancake syrup is mostly corn syrup and flavoring, and it makes the cream taste flat and sugary.
- Heavy whipping cream: Heavy cream has enough fat to whip into stable, fluffy peaks that sit on top of hot coffee. Very cold cream whips faster and holds its shape longer.
- Freshly brewed coffee: A medium roast lets the warm spices come through without bitterness, while a dark roast gives a bolder, more robust drink.
How to Make This Fall Coffee
- Pour the cold heavy cream into a large glass bowl.
- Whip the cream with a hand mixer or immersion blender until it doubles in volume and starts to thicken.
- Drizzle in the maple syrup and keep whipping until the cream is light and fluffy. Then, set it aside. Stop as soon as soft peaks form, since overwhipped cream turns grainy and starts heading toward butter.
- Stir the cinnamon, ginger, nutmeg, allspice, and cloves together in a medium bowl to make the pumpkin pie spice.
- Sprinkle the measured spice blend over your coffee grounds and gently shake to mix it in evenly.
- Brew the spiced grounds as usual.
- Pour the Irish cream into four mugs, dividing it evenly.
- Top each mug with the hot spiced coffee.
- Spoon a generous mound of maple whipped cream over each drink.
- Finish each mug with a sprinkle of the extra spice blend and serve it right away.
What to Serve With This Fall Drink
This drink is sweet and creamy, so it pairs best with a dessert that leans on fruit and warm spice rather than another rich chocolate bake. Squares of cinnamon apple blondies echo the cinnamon in the cup, and warm brown sugar baked pears with pecans make a lighter finish after a big fall dinner. For a slice that feels a little special, a seasonal dessert sits right at home next to these warm mugs.
Pumpkin Spice Irish Coffee FAQs
A traditional Irish coffee is made with Irish whiskey, brown sugar, and lightly whipped cream floated on top. This pumpkin spice Irish coffee swaps the whiskey for Irish cream liqueur, which makes it sweeter, creamier, and gentler on alcohol. If you want more kick, a splash of Irish whiskey in each mug turns it closer to the classic.
No, there is no pumpkin in pumpkin spice Irish coffee. The name comes from pumpkin pie spice, the cinnamon, ginger, nutmeg, allspice, and clove blend used to season pumpkin pie.
Yes, to make this pumpkin spice coffee without alcohol, replace the Irish cream liqueur with a non-alcoholic Irish cream coffee creamer or with half-and-half and a little extra maple syrup. The spiced coffee and maple whipped cream stay exactly the same, so the drink is still cozy and full of fall flavor.
A store-bought blend works fine in pumpkin spice Irish coffee, both in the grounds and as the garnish. The homemade blend is a little bolder and lets you adjust the balance, such as adding more ginger for extra heat.
Yes, the whipped cream keeps covered in the fridge for up to a day. If it softens, whisk it by hand for a few seconds to bring it back to fluffy peaks before topping each pumpkin spice Irish coffee.
To make pumpkin spice Irish coffee iced, brew the spiced coffee, let it cool completely, and pour it over ice with the Irish cream. Top it with the maple whipped cream just before serving, since the cream holds its shape better on a cold drink.
Stored in an airtight container away from heat and light, the spice blend stays fragrant for several weeks. Use the leftovers in oatmeal, muffins, pancakes, or more mugs of coffee with Irish cream.
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Pumpkin Spice Irish Coffee
Equipment
- 1 Hand mixer or an immersion blender
- 1 coffee maker
Ingredients
Homemade Whipped Cream ingredients:*
- 1 pint heavy whipping cream
- 2 tablespoons real maple syrup
Pumpkin Pie Spice:
- 3 tablespoons cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground nutmeg
- 2 teaspoons ground allspice
- 2 teaspoons ground cloves
Pumpkin Pie Spice Irish Coffee:
- 1 tablespoon pumpkin pie spice
- 16 ounces freshly brewed hot coffee
- 8 ounces Irish Crème
- additional pumpkin pie spice for garnish
- * substitute pre-made whipped cream if preferred.
Instructions
- In a large glass bowl, blend 1 pint of heavy whipping cream with a hand mixer or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
- Combine the pumpkin pie spice ingredients in a medium bowl and stir to combine. Set aside.
- Before brewing, sprinkle fresh coffee grounds with one tablespoon pumpkin pie spice and gently shake to evenly combine the mixture. Brew spiced coffee grounds as usual.
- Pour 2 oz. Irish Cream into each cup and top with 4 oz. of freshly brewed coffee. Top with whipped cream and sprinkle with additional pumpkin pie spice before serving. Enjoy!
