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This creamy Pumpkin RumChata Martini is the perfect fall cocktail. Made with homemade pumpkin simple syrup, RumChata and vanilla vodka for a delicious after dinner dessert drink.
For Christmas RumChata drinks, try this RumChata eggnog cocktail.
For other pumpkin flavored drinks, try this iced chai latte with pumpkin cold foam.
- It tastes like pumpkin pie. The creamy RumChata and pumpkin syrup make this martini taste just like pumpkin pie.
- It is made with homemade pumpkin syrup. Pumpkin purée, brown sugar, vanilla extract, cinnamon and pumpkin pie spice are heated together to make a pumpkin syrup that tastes so much better than any store bought version.
- It’s a delicious dessert cocktail. This sweet & rich martini is a dessert all by itself. Serve it to guests to sip around the fireplace after a Thanksgiving meal.
Ingredients & Substitutions
- Pumpkin Purée: Make sure to use pure pumpkin purée and not pumpkin pie filling. Pumpkin pie filling already has spices added to it.
- RumChata: RumChata is a creamy liqueur with hints of cinnamon and vanilla. You should be able to find it in your local liquor store.
- Vodka: Vanilla vodka or Whipped Cream vodka work best for this cocktail by adding a bit of sweet flavoring. However, you can use regular vodka instead.
- Brown Sugar: Brown sugar adds a rich, slightly caramel flavor to the syrup. You could substitute this with granulated sugar if needed but it will taste slightly different.
- Pumpkin Pie Spice: You should be about to find pumpkin pie spice in your grocery store. If not, you can easily make your own using spices you probably already have.
- Cinnamon: An extra dash of cinnamon helps bring out the cinnamon flavor in the RumChata.
- Vanilla Extract: A bit of vanilla extract adds a touch of sweetness to the syrup.
- Water: Water helps thin out the pumpkin simple syrup.
- A small saucepan to make the pumpkin syrup in.
- A cocktail shaker to make the martini.
- Martini glasses to serve the martini in.
Step 1: Heat the brown sugar, pumpkin, water, vanilla extract, pumpkin spice and cinnamon on a small pan together over medium heat. Bring the mixture to a light simmer and simmer for 30 to 60 seconds, stirring occasionally. Remove the syrup from the stove and let it cool slightly.
Step 2: Add the pumpkin syrup, RumChata, vodka and a handful of ice to a cocktail shaker. Shake well for 5 to 10 seconds until the outside of the cocktail shaker is frosted.
Step 3: Pour the martini into chilled martini glasses. Optionally garnish with a cinnamon stick and enjoy!
Make Ahead & Storage
This recipe will make enough pumpkin syrup for 1 to 2 martinis. You may be left with extra pumpkin syrup.
Store leftover pumpkin syrup in an airtight container in the fridge for up to 5 days.
You can also make the pumpkin syrup the night before a dinner party so that these martinis are even faster to prepare.
- Chill the martini glasses. Chill the martini glasses in the fridge for at least an hour or in the freezer for 20 to 30 minutes before serving. Since this drink isn’t served over ice, this will help keep it cold.
- Rim the edge of the glass. Optionally, rim the edge of the martini glass for presentation. Some ideas include dipping the edge of the glass in maple butter or caramel syrup followed by pumpkin spice or cinnamon.
- Garnish the martini. Garnish the martini with a cinnamon stick, sprinkle of cinnamon and a dollop of whipped cream.
- Baileys: For a slightly more chocolate version, replace 1 oz of the RumChata with an ounce of Baileys.
- Pumpkin Espresso Martini: Add in an ounce of chocolate liqueur, such as Kahlua to make this an espresso martini.
- Cheesecake Martini: To make this a pumpkin RumChata cheesecake martini, add in an ounce of heavy cream. Then garnish the edge of the glass with caramel and graham cracker crumbs.
No. Vanilla or Whipped Cream vodka will add a slightly sweet flavor, but regular vodka works fine in this recipe as well.
If you boiled the syrup for too long or at too high of a temperature, too much water may have evaporated, leaving a thick syrup. Gently simmer the sauce for 30 to 60 seconds so it thickens up slightly, but not too much.
You can replace the pumpkin syrup with pumpkin liqueur. However, note that the drink will taste stronger and may not taste as authentically of pumpkin pie.