Bourbon Spice Latte

Pro tips

• Heat milk gently (do not boil) to preserve the delicate flavor balance and prevent a burnt taste.
• Add agave nectar to the hot milk before spirits to ensure even sweetness distribution throughout the drink.
• Rim or float the star anise pod visually—do not steep it in the hot liquid, which can overpower the drink with licorice notes.
• Pour bourbon first, then liqueurs, then milk to create distinct flavor layers as you sip.

Substitutions

• Coffee-flavored liqueur → Kahlúa or Tia Maria (similar body and sweetness)
• Allspice liqueur (pimento dram) → 1/4 oz Cointreau + 1/4 tsp ground allspice stirred into hot milk (more aromatic)
• Agave nectar → honey or simple syrup at equal measure (honey adds deeper warmth)
• Pumpkin pie spice → cinnamon + nutmeg blend (1/8 tsp each) for lighter spice profile

Storage & make-ahead

This is a fresh-made cocktail and not intended for storage or advance preparation. Mix and serve immediately while the milk is hot.

Can I make this without allspice liqueur?

Yes. Replace pimento dram with 1/4 oz regular liqueur (like Kahlúa or Cointreau) and add an extra pinch of ground allspice to the milk.

What bourbon works best?

Mid-range bourbons (80–90 proof) work well. Avoid overproof varieties, which can overpower the delicate coffee and spice notes.

Can I scale this for multiple servings?

Yes. Multiply all ingredients by the number of servings and heat the milk in bulk, then divide into mugs and add spirits individually.

Should the milk be steamed or just heated?

Either works. Steamed milk adds creaminess; hot milk is simpler. Avoid boiling, which can curdle or burn the milk.

Can I make this cold?

Yes. Use chilled milk, skip heating, and stir well. Add ice if desired, though the drink will be less traditional.