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Today we have Kealah from Little Chief Honey Bee back again to share a new twist on a fall favorite: The Pumpkin Spice Hot Toddy!  We love asking Kaelah for her favorite drink recipes because she always comes up with a-mahhh-zing ideas! We wanted something that was yummy and very autumn-inspired, and she delivered. Warm pumpkin flavors with a kick; what more could you want? (This drink is great virgin too- just omit the whiskey!) Let us know what other kind of drinks you would like to see. You never know, yours could be next!


Hi everyone! Kaelah here! To be quite honest, I’ve never really been excited by the thought of pumpkin anything. September 1st doesn’t mean much to me, and the thought of eating a pumpkin pie sort of repulses me. But my husband? That’s a different story. We just celebrated our first wedding anniversary, and much like our actual wedding day, the weather was a bit gloomy and chilly. I thought it’d be fun to whip up a pumpkin and whiskey cocktail to tickle his fancy and spice up the evening. We’re huge whiskey fans and our collection is ever growing, so I decided to do a pumpkin/whiskey cocktail. You can use any type of whiskey you want (Scotch! Cinnamon! Bourbon!), or you can even substitute in some spiced rum if that sounds good. If you’re into pumpkin spice lattes and whiskey, you’ll totally love this Pumpkin Spice Hot Toddy (you can make a mocktail version of it, too)! It’s perfect for the cooler autumn days that are officially upon us. We’re planning on hosting a friendly get-together soon and these are an absolute must for any party. Enjoy!

Pumpkin Spice Hot Toddy

serves one

2 oz whiskey

3/4 cup hot milk

2 tbsp pumpkin spice syrup (our recipe is below)

Whipped cream

Cinnamon + cinnamon stick for garnish


Pumpkin Spice Syrup

1 cup water

3/4 cup granulated sugar

2 tbsp ground cinnamon (or 4 cinnamon sticks)

2.5 tbsp pumpkin puree

Mix water and sugar in a saucepan over low-medium heat. Allow sugar to dissolve before adding the other ingredients. Once all ingredients are mixed in the pan, allow to simmer over low-medium heat for 5-6 minutes. Do not allow the mixture to boil. Once the syrup has a nice, smooth consistency, drain into a fine mesh strainer or cheesecloth and collect the liquid below. Store in an airtight container and refrigerate when not in use. (Be sure to use the mixture within 21 days!)

*If you’re not an alcohol drinker, you can skip the whiskey all together and still get a nice, creamy hot toddy. You can also add coffee or hot apple cider. To be honest, I was taste testing the pumpkin spice syrup and I sort of loved it. I think I may be converting over to the pumpkin spice craze! I mean, I won’t be chowing down on a pumpkin pie anytime soon, but I can get behind tossing some in my whiskey. If I can be so blunt, I think this is what Starbucks was trying to do with their lattes if ya know what I mean!