Pumpkin Fireball Pick Me Up
Duplin Pum'kin wine, Fireball cinnamon whiskey and a whole lot of fluffy whipped cream turn coffee into a fireside delight you'll be sipping every fall. Make this drink hot or cold. The directions tell you how to do it either way.
Ingredients:
- 1/2 cup coffee, hot or room temperature
- 2 tablespoons brown sugar
- 1 long cinnamon stick
- 1/2 cup Duplin Pum'kin wine
- 1/2 ounce Fireball Cinnamon Whisky
- 1/2 to 2/3 cup whipped cream
- Nutmeg, pumpkin pie spice or cinnamon sugar
Directions:
- Blend hot coffee and brown sugar. Stir with the cinnamon stick. If you are making an iced coffee, stir together room-temperature coffee and brown sugar and refrigerate mixture until cold.
- Add Duplin Pum'kin wine to the coffee. If you are making hot coffee, use room-temperature wine or gently heat the wine until just warm. If you are making iced coffee, use well-chilled Duplin Pum'kin.
- Use the cinnamon stick to stir the coffee and wine together.
- Add Fireball Cinnamon Whisky to the coffee mixture and stir again using the cinnamon stick.
- If you are making hot coffee, pour the mixture into a mug until 3/4 full. If you are making iced coffee, pour the mixture into a glass full of ice until 3/4 full.
- Spoon whipped cream in tall, fluffly mounds on top of the coffee.
- Gently sprinkle nutmeg, pumkin pie spice or cinnamon sugar on the whipped cream, just enough to dust the whipped cream.
- Garnish drink with the cinnamon stick.
- Makes 1 serving.
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