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I don’t particularly care for actual pumpkin but I’ve become a huge fan of pumpkin spice (or, more accurately, pumpkin pie spice) ever since I started using it last year. It is such a versatile spice blend that goes with almost everything. Here I whipped a bit of it into the cream that tops this Irish coffee. It turned out to be absolutely delicious, the spice added an unmistakable and wonderfully comforting fall flavor to the coffee and whiskey drink.
- ½ cup heavy cream
- 1½ teaspoons sugar
- 1 teaspoon pumpkin spice*
- 1½ cups freshly brewed hot coffee
- 1 tablespoon sugar
- 4 tablespoons whiskey
- Whip all ingredients to stiff peaks.
- Divide all ingredients between two glasses.
- Pipe the whipped cream onto each drink.
- Sprinkle with pumpkin spice.
Food Photography and Styling: I was going for a warm, cozy fall feeling and chose low-angle light, warm, brown colors and some wrinkled fall leaves for that. (By the way, the leaves I use in my photos are several years old, I just store them in a ziploc bag. (This may not be possible if you live in a humid climate, I’m not sure)).
I piped with my 1M tip, sprinkled pumpkin spice on the cream through a fine-meshed sieve (I like to use a tea ball like this one) and then hurried up to take the shot before the cream had sunk too much.
Nikon D600, 105mm, f/8, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.