Posted on | October 24, 2012 | 3 Comments
I found a container of pumpkin puree in the fridge that was almost past its prime. I knew I had to use it up, but I had no idea how. I pondered a bit… I was going to make a pumpkin soup, but I found I also had some sweetened condensed milk to use up. Soup ideas turned to sweet soup ideas, but by the time I was done, it became a drink. The peanut gallery loved it.
I’m not really sure what to call it either. I considered Pumpkin-ccino, Cuppa Jo Pumpkin, Pumpkin Not-So-Nog & Egg-free Pumpkin Nog. Hm. Hot Pumpkin Drink. *shrug*
Since I know a lot of you may not buy sweetened condensed milk (I had a can left from some time ago, thankfully with just 2 ingredients- sugar & milk), I’ve turned the recipe into something to fit almost everybody’s eating style.
Unless you’re allergic to pumpkin. Or spices. Or cooking.
Just kidding about that last part.
Anyhoo, here ya go. Bon Appetit!
Hot Pumpkin Drink
1 cup pumpkin puree or about 1/2 can (NOT pie mix!)
1/2 can organic sweetened condensed milk or about 1/3 cup raw sugar, honey or other sweetener, to taste
1 quart raw milk, coconut milk or choice of milk
1/2 tsp pumpkin pie spice, or a blend of cinnamon, nutmeg, ginger &/or cloves
1 tsp vanilla or make your own
In a saucepan, combine everything but vanilla. Heat until milk/sweetener is dissolved, whisking often. Once everything is dissolved, run in batches through a blender until smooth. Return to pan & heat until mixture reaches temperature of your liking. Add vanilla & stir well.
Serve in big mugs on a cool fall day.
If you prefer your drink frothy, you can heat the drink up to your liking THEN blenderize it. Just make sure you take precautions not to burn yourself.