Mozart Chocolate Cream Pumpkin Spice | Drinks Recipe

As it’s October, you can now get almost everything in orange, or in Pumpkin Spice flavour. As it turns out, alcohol is no exception to that. As it’s the season we decided to pick up the Mozart Chocolate Cream Pumpkin Spice edition when we spotted it online. I’m going to talk about it for a little bit today as part of our highly Halloween-themed Blogtober challenge.

Firstly, although it’s tough to see on the label, it is a dairy-based alcohol – like Tia Maria and Baileys. If you don’t like those – or have severe allergies – then just stay away. It’s got quite a lot in common with those two brands, however, it should definitely be noted that the flavour really, really comes through in this one.

That said, I’m actually not the biggest fan of pumpkin spice. But this is definitely not to the extremes that we see in other things (Coffee). Sipping it straight you almost immediately get the creamy texture coming though, this is actually almost syrupy. Then, rather than just the flavouring, the bite of the spirit comes through at the same time, with the bite dying away and leaving the taste. It’s nice, and it’s not bad drinking straight, although as with it’s dairy-based cousins I find that it’s better mixed with something else.

Pumpkin Spice over Ice Cream

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The first thing that we did was a simple twist on a dessert. About 10-20ml of it over a generous amount of ice cream (in this case, oat-based salted caramel) not only tasted great, but the alcohol also accelerated the melting of the ice cream, creating a lovely mix at the bottle of the glass. It’s a simple thing to make, but really goes over super well.

Pumpkin Spice Guinness

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I want to offer something else up though. Many years back I used to know a bartender (not a fancy one, mind, he worked at a chain bar) and he used to take drinks like Tia Maria, or even alcopops like WKD and drop a shot’s worth into a partially drunk pint of Guinness. That might sound incredibly stupid, but Guinness (or, indeed, a lot of Stout Beers) has such a mellow taste throughout it that whatever goes in completely overtakes the flavour – especially if the mixer is sugary.

We did that, filling a goblet glass with about 2/3rds of a pint of Guinness before topping up with the Mozart Chocolate Cream Pumpkin Spice. It was actually incredible, with the Guinness and Mozart completely merging into a really mellow tasting, smooth (beer textured) beverage. One word of warning though, if you’re going to do this then definitely put the stout in first and do let the head of the beer settle, as the head of the beer will turn into a mousse adjacent texture as it combines with the syrupy texture that the Mozart carries.

Overall, this drink feels quite festive to the autumn season and is an interesting addition to your bar.

This post is apart of our Blogtober series, all with a Halloween or Autumn theme.