The Pumpkin Spice White Russian: A Cozy Twist on a Classic Cocktail

Welcome to Shake, Sip, Serve, your one-stop shop for all things bartending.

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades.
The past 15 years, I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.
Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide.

In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets. I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests.

So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.

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Pumpkin Spice White Russian: A Cozy Twist on a Creamy Classic

Few cocktails say indulgence like the White Russian—silky cream swirling through dark coffee liqueur and clean vodka. Add pumpkin spice and you’ve got a seasonal showstopper: creamy, aromatic, and just the right amount of festive. Perfect by the fire, at a Halloween party, or as a dessert cocktail that doubles as conversation starter.

A Quick Origin Sip: The White Russian

Despite the name, the White Russian isn’t Russian; it’s a mid-20th-century creation attributed to Belgian bartender Gustave Tops. The “Russian” nods to the vodka, while cream and coffee liqueur (think Kahlúa) deliver the decadent profile. Its cult status soared after The Big Lebowski—and the rest is creamy history.

Why Pumpkin Spice Works

Pumpkin spice is a warming blend (typically cinnamon, nutmeg, ginger, clove, sometimes allspice). It doesn’t include pumpkin—so we add pumpkin purée to our cream for texture and colour, then the spice blend for aroma. The result deepens coffee and vanilla notes while complementing the vodka’s clean backbone.

The Cocktail: Pumpkin Spice White Russian (Australian-Friendly)

Ingredients

50 ml vodka
25 ml coffee liqueur (Kahlúa, Tia Maria, or Mr Black)
50 ml Pumpkin Spice Cream (recipe below)
30 ml thickened cream (heavy cream)
Ice cubes
Whipped cream + ground cinnamon (garnish)

Method

Chill the glass (rocks/old fashioned). Fill with fresh ice.
Shake gently: Add vodka, coffee liqueur, Pumpkin Spice Cream, and thickened cream to a shaker with ice. Shake 10–15 seconds (blend, don’t over-dilute).
Strain over ice.
Finish: Crown with whipped cream and a light dusting of cinnamon (optional cinnamon stick or caramel drizzle if you’re feeling extra).

Bartender Tip: For clean, plush texture, don’t over-shake dairy—short and brisk is best.

Make-It-From-Scratch: Pumpkin Spice Cream

Ingredients

250 ml thickened cream
60 ml pumpkin purée (plain, not spiced)
2–3 tbsp maple syrup or caster sugar (to taste)
1 tsp pumpkin spice blend*
½ tsp vanilla extract

*Pumpkin spice blend = 2 parts cinnamon, 1 part ginger, 1 part nutmeg, ¼ part clove, ¼ part allspice.

Method

Add all ingredients to a small saucepan over low–medium heat.
Whisk until smooth and warmed through (do not boil).
Fine-strain, cool, and refrigerate in a sealed container for up to 7 days.

Speed swap: A good quality store-bought pumpkin spice creamer works in a pinch—balance sweetness with a touch more vodka if needed.

Dial It In: Variations & Pro Tips

Dairy-Free Dream: Use coconut cream or barista-style oat/almond plus a dairy-free pumpkin creamer.
Extra Boozy: Add 15 ml Irish cream or a pumpkin liqueur for more warmth.
Warm & Cozy: Heat the pumpkin cream and coffee liqueur gently, build in a mug, float vodka, skip ice, and top with whipped cream.
Spice Play: A pinch of cardamom or allspice adds depth; go easy—these spices are potent.
Coffee Forward: Swap part of Kahlúa for a splash of cold-brew concentrate to intensify coffee without extra sweetness.
Glass Prep: Rim half the glass with cinnamon sugar for dessert-cocktail vibes.

Pairing & Serving

Pair with: pumpkin pie, pecan tart, chocolate brownies, sticky date pudding, or a cheese board with blue and aged cheddar.
Batching (serves 6): 300 ml vodka, 150 ml coffee liqueur, 300 ml Pumpkin Spice Cream, 180 ml thickened cream. Stir with ice in a jug, strain into fresh ice as you serve; garnish to order.
Presentation: Clear rocks glass, large cube, light cinnamon dusting—simple and elegant.

Ingredient Guide (Quick Picks)

Vodka: Clean mid-range (Absolut, Tito’s). Vanilla vodka for a sweeter, pastry-like style.
Coffee Liqueur: Kahlúa (vanilla-caramel), Tia Maria (lighter), Mr Black (lean, coffee-forward).
Pumpkin Purée: Plain purée; avoid pie-filling mixes (already spiced/sweetened).

Troubleshooting

Too sweet? Increase vodka 10–15 ml or add a dash of unsweetened cold brew.
Too thick? Shake with a little extra ice or cut cream by 10–15 ml.
Flavours muted? Add a tiny pinch more spice and one drop vanilla, then stir—don’t re-shake.

Thanks for joining us behind the bar!

The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation!
Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/

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