PUMPKIN SPIKED LATTÉ WITH ORANGE PEEL

The afterhours pumpkin spice latté with a name I could not resist. This post-supper or après ski sipper tastes best shared with friends or someone special. Serve alongside a roaring fire—bearskin rug optional.

Serves 2

4 ounces brewed espresso or brewed strong coffee (see page 19)

¼ cup Pumpkin Spice Latté Base (see page 23)

2–3 tablespoons whisky or bourbon

2 cups whole milk or milk of choice, steamed (see page 19)

2 large, flat strips orange peel (use a vegetable peeler), plus more to garnish

sweetened and/or spiked whipped cream, for serving (optional)

In warm mugs, combine espresso, latté base, and whisky or bourbon. Add orange peels to cups, spritzing to release the oils. Top with steamed milk. Serve hot with a dollop of whipped cream, if using, and an additional orange peel on top.