sometimes you just need a shot. right? I’m not the only one… right? Bueller? BUELLER?
this has been one of those weeks for me. I’m still (a broken record) and feeling like I’m getting sick (NO MATTER HOW MUCH SOUP I HAVE). and there’s been apartment stuff I can’t even discuss because i’ll get more frustrated. it’s my first FULL week of work in about a month (I’ve had visitors and trips and craziness for what seems like forever). AND Brittany finally moving to NYC makes me want to celebrate.
so here we are. talking about pumpkin spice latte shots.
because I’m the queen of shots. and really I just needed to add a fall one to my repertoire. and because I’m the most basic b*tch I know (GASP – I know you’re shocked, but I am… flannel, boots, and all).
speaking of being basic… did you SEE those glitter coasters up there? um. hi I’m dying over them. GLITTER COASTERS. yes.
and glitter nail polish ^ THAT ISN’T CHIPPED… I’m so focused on this now. YOU WIN MOM. YOU FINALLY GOT TO ME. who would have thought seeing my chipped nails on the blog would be the straw that broke my back. I can’t deal with my nails chipping any more.
but also I bought that Essie top coat stuff that is “like” gel – I think it’s cleverly named gel setter – and I loveeee it. but for some reason this black sparkly nail polish isn’t jiving with the top coat. wahhh. it’s worked awesome with all my solid colors though!
THIS. pumpkin spiced creamer. I had to go to like FOUR different grocery stores to find it. no joke. but the good news is, if I can find it in NYC you can DEFINITELY find it in a nice large grocery store wherever you are. (p.s. New Yorkers – I ended up finding it at a Gristedes if that helps)
but I LOVE this stuff in my coffee (full disclaimer: Frankie does not, he sort of hates it). and I was really worried that using it in place of milk would make the pudding too sweet – it doesn’t don’t worry!
I know that there’s ACTUAL pumpkin pie spice pudding out there, but I can’t find it any where soooo I’m making due with what I have. (if you find it and want to try that instead of using the creamer and vanilla pudding just make the pudding with milk instead – using the same ratios and omit the pumpkin)
honestly, I think using the creamer + vanilla pudding might even be better than the actual pumpkin pudding, because we’re also adding in REAL PUMPKIN. so now it’s basically like a vegetable shot right? HEALTH FOOD? yes. glad we’re on the same page.
do you think I’d be able to survive in a world without caps lock? probably not. I need to work on being less aggressive with my capitals. sigh.
BUT I GET SO EXCITED BECAUSE LOOK HOW PRETTY THAT IS ^^^^^^
and p.s. it smells divine. however, I do not recommend eating it at this stage. I strongly advise that you wait to add in the coolwhip…. and vodka… especially the vodka.
because we’re using DOUBLE ESPRESSO VODKA. and it’s delicious. and it makes me want to learn how to make my own. but if I make a huge batch will it go bad if I don’t use it right away? I have so many questions. I should probably do some research.
oh but vodka. I really love the double espresso vodka in these. but you could just use (single?) espresso vodka. if you must. BUT regardless, the espresso vodka is what takes these from pumpkin pie to PUMPKIN SPICE LATTE. so don’t skimp out and think you can use pumpkin vodka or plain vodka or something. investttttt in the espresso. trust. me.
um. yes cutting up starbucks straws into little pieces for decoration IS necessary. it just MAKES these work. I’m not creative enough for that so don’t give me the credit – I totally took the idea from Michelle. when I first came up with the idea for a pumpkin spice latte pudding shot I was like, someone HAS to have done this before…. NOPE. and I only saw ONE recipe in general for pumpkin spice latte shots – Michelle’s Jell-O ones. her presentation with the starbucks straws was SO CUTE I couldn’t resist.
also, you need the whipped cream on top. they look sad without it. delicious… but sad.
double also, I brought these to a Halloween party last weekend and passed them out with starbucks straws and whipped cream and people ADORED them. one of Frankie’s friends even came back for seconds, thirds, and yes… fourths. (he was technically stealing them from other people – so sad!)
the point is. you need to make these NOW. I know they’re a little late, but I firmly believe they’d be an awesome addition to your thanksgiving menu… or just you know, on a Thursday night for funsies.
- 1 cup pumpkin spice coffee creamer
- 1 package of vanilla pudding mix (cook & serve not instant)
- ½ cup canned pumpkin
- ¾ cup double espresso vodka
- 6 ounces cool whip (about half the container, a little less than half if you're not using fat free)
- whipped cream & crushed pumpkin spice M&Ms, optional
- Pour the cup of creamer into a medium sauce pan and add in the pudding mix and pumpkin, mixing to combine. Bring to a slow boil over medium heat, stirring constantly.
- When the mixture starts to bubble, remove it from the heat and allow it to cool for just a minute or two (it should stay warm but not excessively hot). Add in the espresso vodka and mix well, until they are combined and smooth.
- Stick the pudding in the refrigerator for at least two hours. Fold in the cool whip after the pudding has cooled completely.
- Spoon the mixture into individual cups or shot glasses and serve with optional whipped cream, crushed pumpkin spice M&Ms, and a mini starbucks straw!
triple also, I buy my portable shot cups on amazon incase you wanted to make them and bring them to thanksgiving.
quadruple also, you should probably buy pumpkin spice M&M’s, crush them up, and sprinkle them on top like a boss. yes.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen