Vanilla Bean Tequila Pumpkin Pie Cocktail

It isn't just food that transitions gently into the fall, cocktails begin to taste of pumpkin, cider, cinnamon and clove...they start to echo the feeling of the season.  Think comfort food in a glass.  This lush, creamy cocktail is almost a dessert.  In fact, it makes a fabulous liquid dessert!  

Creamy with pumpkin and RumChata and a touch of heavy cream, made rich with vanilla-infused tequila and warm spices, the chocolate cookie rim makes a nice crunchy contrast.  It makes me think of Thanksgiving pumpkin pie in a decadent chocolate-y crust.  No wonder I like it as a dessert!

Vanilla beans transform tequila into a lush, rich new spirit.    Depending on the quality of your tequila, you might simply sip it on the rocks!  I'm working on using it in cakes, pies and frostings with fall flavors.  Pina Colada cupcakes with vanilla tequila, pecan pie, caramel tequila buttercream...you get the idea.  

And the infusion is very easy to do!  Split a few vanilla beans (I used four - use more or less depending on how deep a vanilla flavor you're looking for) and simply slip them into a bottle of your favorite tequila, let it rest for a week or two or more.  

The lovely liquid turns into the color of a good, sweet rum.  You don't have to break the bank, either, buying vanilla beans.  Reasonably priced Madagascar vanilla beans can be purchased at Amazon.com.  Definitely easier on the budget than the grocery store type...and fresher, in my opinion.

Vanilla Beans Soaking in Tequila.

Cozy up to a warm fire while the leaves blow outside the window.  Snuggle up with your sweetie or enjoy a good conversation and hearty laughs with friends...enjoy the evening with a pumpkin cocktail.  Here's a toast to fall.  And friends.  Cheers!

 Vanilla Bean Tequila Pumpkin Pie Cocktail

• 3 ounces RumChata
• 1 ounce vanilla-infused tequila blanco
• 1 teaspoon pumpkin butter (1heaping barspoon full)
• 1/2 ounce heavy cream
• 1/2 ounce simple syrup, cinnamon
• ice cubes

In a cocktail shaker, add RumChata, tequila, pumpkin butter, cream, simple syrup and shake until pumpkin butter is mixed in thoroughly.  Add ice 3/4 of the way up shaker, cap tightly and shake until the tin is cold and frosted.  

Strain into a cocktail glass or martini glass that has been rimmed with crushed chocolate cookies or gingersnaps.  Dust with pumpkin pie spice.

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