Pumpkin Spice Coffee Liqueur
Warm spices, cold brewed.
£23 • 700ml • 22% vol
Our current average review:
Money back guarantee. Even if opened. details
We’ve taken our Cold Brew Coffee product and added a pumpkin spice blend we made from:
Our recommended cocktails for this liqueur are the same as our Cold Brew product, but this time with spice: the Spiced Espresso Martini and the Spiced White Russian.
Made with 100% Arabica beans, sourced from four coffee producing regions.
Maple syrup, nuts and milk chocolate
Santos beans which take their name from the port near São Paulo. The low acidity of these beans is due to the region’s relatively low altitude.
Caramel, chocolate, citrus and red apple
Excelso beans that have been cultivated in the rich, volcanic soil of Cordillera Central. The beans grown here benefit from high, mountainous altitudes.
Golden syrup, honey and sugar cane
Beans from the Acatenango Cooperative who farm on the slopes of the Acatenango volcano. The crop is grown at altitudes between 1200m and 1800m.
Dark chocolate, caramel and walnut
Monsooned Malabar beans are grown in a region of very high rainfall in the southwestern coast of India known as the Malabar Coast.
Our coffee liqueur is sweetened with demerara cane sugar. It has a much lower sugar content than traditional coffee liqueurs.
Recommended Cocktail 1
Spiced Espresso Martini
You can make an spiced espresso martini without the need for a shot of espresso.
- 80ml Blue Wolf liqueur
- 20ml sugar syrup
- 20ml water
This gives an ABV of 14.7%.
If you want it sweeter, increase the sugar syrup and reduce the water.
If you want it drier, reduce the sugar syrup and increase the water.
Add ice to a cocktail shaker.
Add the coffee liqueur, sugar syrup and water.
Double strain into a chilled coupe or martini glass.
Optional garnish by placing three coffee beans on top.
Recommended Cocktail 2
Spiced White Russian
Make in the glass. No need for vodka.
- 85ml Blue Wolf liqueur
- 25ml sugar syrup
- top with single cream
If you want a less sweet taste, leave out the syrup entirely.
Mix and stir the coffee liqueur and syrup in a cocktail shaker or small jug.
Add ice directly to a rocks glass.
Pour the coffee liqueur and syrup over the ice.
Pour the single cream on top.
No need to stir, drink as per the photo.
Cinnamon, ginger, nutmeg & cloves.
British wheat vodka.
Demerara cane sugar.
Time & patience.
Gluten free. Suitable for vegans.