Pumpkin Spiced Coffee with Kahlua by Lee Hollis

4 ounces hot coffee
1 ounce Kahlua pumpkin spiced liqueur
½ ounce vodka
1 ounce milk

In your favorite coffee mug pour all of the ingredients and stir them together. For an extra treat you can always add a dollop of whipped cream and a cinnamon stick on a cold, crisp day.


About the book:
For Hayley Powell, food and cocktails columnist for the Island Times, Halloween is all about costume parties and holiday treats—until a killer crashes the party . . .

This Halloween, Hayley can’t imagine a worse trick than her ex-husband Danny returning to Bar Harbor. Her kids may be happy to see their dad, but Hayley’s determined not to be taken in by his charms, and suspects he’s in financial trouble—again.

Still, the haunted holiday is about to get a whole lot scarier after Danny’s moonshine-making uncle is found lying dead next to a tombstone in a cemetery—and Danny quickly becomes the prime suspect. To prove her ex is innocent, Hayley will have to dig deep into her own bag of tricks to unmask the real culprit . . . before anyone else—including her—ends up in the graveyard . . .

Includes seven delectable recipes from Hayley’s kitchen!

About the author:
Lee Hollis is the pen name for a brother and sister writing team. Rick Copp is a veteran film and television writer/producer and also the author of two other mystery novel series. He lives in Palm Springs, California. Holly Simason is an award winning food and cocktails columnist for the Mount Desert Islander newspaper in Bar Harbor, Maine, where she resides.