3 tbsp. granulated sugar, divided
1 lemon wedge
1 1/2 c. boiling water
2 tbsp. espresso powder
2 tbsp. sugar
5 oz. RumChata
3 oz. pumpkin pie vodka
Whipped cream, for garnish
Combine 1 teaspoon pumpkin pie spice and 1 tablespoon sugar on a small plate. Rim two coffee mugs with the lemon wedge, then dip in sanding sugar and spice mixture; reserve remaining sugar and spice mixture. In a heatproof measuring cup or bowl, stir the espresso powder, the remaining 2 tablespoons sugar, and the remaining teaspoon of pumpkin spice into the boiling water until dissolved. Add the rumchata and vodka. Stir to combine. Pour into prepare mugs. Top with whipped cream and sprinkle with some of the remaining sugar and spice mixture.