Think ahead six days. You’ll finally be out of the abyss that is midterms and all-nighters at the library, and home sweet home for Thanksgiving. The day before turkey-day is also known as the biggest bar night of the year. But you’re at home! We’re not drinking that boring vodka soda or grabbing a quick chaser from the vending machine to pregame. You’ve got full range of your kitchen, so let’s use it.

You know it’s almost Thanksgiving when Starbucks unveils their red holiday cups and pumpkin lattes. Instead of running out to the nearest coffee shop, let’s make this pick-me-up ourselves. Seasonal, festive, delicious, and easily spike-able for a pre-bar drink with your high school friends, this latte needs just a few ingredients that your parents probably already have on hand for the big meal.

Lucy Dana is a junior at Duke University, currently spending the semester in Cape Town, South Africa where she is trying to muster up the courage to conquer the world’s highest bungee jump. Read More…

**Recipe**

Pumpkin Latte
Serves 1

Ingredients
1 cup milk
2 tablespoons pumpkin puree
1 heaping tablespoon sugar
1 teaspoon vanilla extract
1 heaping teaspoon cinnamon
1 pinch each of ground nutmeg, cloves, and ginger
½ cup strong coffee, or 1 shot of espresso
1.5 ounces of spiced rum or coffee liquor
Whipped cream, sweetened to taste

Combine milk, pumpkin, sugar, vanilla, cinnamon, and spices in a small saucepan and heat until warm, about 3 minutes. You can also use your microwave to do this if you don’t have access to a full kitchen.

Meanwhile, brew ½ cup strong coffee or 1 shot of espresso.

When pumpkin milk is warmed, either blend in blender or whisk in saucepan until frothy. Pour over coffee or espresso. Add alcohol, if desired.

Top with whipped cream and a sprinkle of cinnamon.