Pumpkin Milk
I am not a huge fan of milk and pumpkin BUT my cousins are obsessed with this drink so I thought I would share, especially since it’s pretty gloomy right now in San Francisco. So, I pulled out my recipe from Country Hill Cottage and make a big batch for the cousins.
Ingredients:
- 1 C Milk of Choice
- 1/4 C Pumpkin Puree or Canned Pumpkin
- 1 Tbs Clear Honey (or maple syrup)
- 1/4 to 1/2 Tsp Pumpkin Pie Spice
Ganish
- dollop of whipped cream
- pinch of pumpkin pie spice
Instructions:
- Cold:
- Add milk, pumpkin puree, honey, and pumpkin pie spice into a blender. Blend until smooth. Alternatively put the ingredients in a large jar and blend with an immersion blender
- Warm:
- Put all of the ingredients into a small saucepan. Heat on medium-high heat until warm and steaming. Whisk until everything is well combined.
- Garnish:
- Pour the pumpkin milk into a glass mug. You can serve as is or top with whipped cream and sprinkle pumpkin pie spice over it.
The cousins are split on how they like their pumpkin spice milk, but when I made it today, they all asked for it warm so I tossed everything in a slow cooker after mixing everything together. The little one does ask for a pump of vanilla and the older ones will sometimes ask for a drizzle of caramel. You can definitely spice it up to your liking.
-Dezi
Life of Dez 