In celebration of National Frappe Day and the arrival of October, we’ve whipped up the ultimate fall drink. This recipe from Jackie Dodd, founder of the Beeroness, is a perfect blend of pumpkin beer and coffee for a sweet fall treat.
Fall is a thrilling time of year in the beer world. Pumpkin beers are lining our shelves, along with the Oktoberfest offerings, and the fresh hop beers (my favorite) are starting to show up to the party.
Pumpkin beers, and their long legacy of drawing in those new to the brew, are one of my favorite ways to introduce non-beer-believers to what beer can do.
Even the smell is enticing, like pumpkin pie in a glass, or cold brew pumpkin latte. Someone who would never normally be interested in a pint, can change their mind with one sniff and just need to take a sip of that amber colored goodness.
Outside the beer world, fall is pumpkin spice season to most. We can join these two worlds. Bring the pumpkin ales together with the pumpkin spice and bridge the gap with the espresso that we already know works well in both settings. It can be an epic offering for those of us who don’t really want to decide between coffee and beer. We can have both. Always both.
The perfect pairing for this drink? Homemade pumpkin cinnamon rolls.