Since it’s Christmas, let’s do something noggy for these bleak rainy days. It’s pissing cats and dogs and old gods on us for the entire month.
What to make a nog from?
In the words from the immortal, blankey-wielding Linus, “The great Pumpkin!”
Hence, food experiment #3 (i think!): Pumpkin Nog.
- 250g small Pumpkin
- 250g milk boiled with some Cinnamon
- 250g Cinnamon-infused rum
Pumpkin Nog with Cinnamon Rum Instructions
1. Make the Cinnamon-infused Rum
Add 4 sticks of cinnamon (or whatever amounts that you prefer) to 250g of dark rum. Seal it in a mason jar and leave it in a cool, dark place for 3 days. I chuck my jar in the freezer.
2. Make Pumpkin Puree
Slice the pumpkin in half. Scoop out the insides (pretend they’re your enemy’s intestines and guts). Chop up the pumpkin into inch-long cubes.
Roast the pumpkin for 15 min. Roast again for 15 min with generous heaps of brown sugar on top of them.
Scoop it out and mush them up.
3. Mix it all together!
Like the title says. Add all the ingredients together and stir until combined. Chill and serve. Keep a bottle of run nearby to pow-wow up the drink.
Image source: Cocktail Times
My first try failed. Too much rum, too little blending of pumpkin… it was far too thick and too full of stuff for a cocktail drink.
Back to the drawing board. Although I must say that Pumpkin roasted with brown sugar rocks as a possible dessert.