RECIPE:
PUMPKIN WHITE RUSSIAN COCKTAIL
Pumpkin season is here! Every year we work in partnership with Good Food Oxford, to help reduce the tons of pumpkin thrown out around Halloween. Last year 18,000 tonnes of pumpkin were wasted!
We have pumpkin specials on our menu all week, using produce from our garden and we are giving out pumpkin recipes for you to try at home.
To help, you can buy local edible pumpkins and use the flesh to make one of our delicious recipes!
Ingredients (serves 2)
80ml Vanilla Vodka
40ml Kahlúa
30ml Spiced Sugar Syrup
50ml Pumpkin puree
100ml Double Cream
Spiced Sugar Syrup:
Equal parts sugar and boiling water
Cinnamon stick
Cloves
Star anise
Nutmeg, finely grated
Pumpkin Puree:
325g of pumpkin
(This makes enough for several rounds!)
Recipe
Pumpkin Puree:
To make the spiced sugar syrup, add the spices to the sugar and pour boiling water over. Stir to dissolve the sugar, then leave to cool. Strain through a sieve to remove the spices.
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To make the pumpkin puree, we recommend using 1 small pumpkin or about 325g. Peel the pumpkin, de-seed and chop into chunks. Steam for 10 minutes, until the pumpkin is soft enough to mash and then blend in a food processer until smooth.
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To Serve:
In a shaker filled with ice, add the vanilla vodka, Kahlúa, spiced sugar syrup and pumpkin puree. Shake well until the shaker frosts on the outside. Double strain into a glass filled with ice.
Shake the cream lightly in the empty cocktail shaker until small bubbles appear (but the cream is not whipped) – the air bubbles will help the cream float on top. (Kay’s top tip: add a splash of milk to make the cream even lighter and easier to float). Pour the cream gently over the back of a teaspoon, into the glass – the cream should float on top of the pumpkin/vodka mix. The amount of cream used depends on preference. Garnish with some grated nutmeg and either a cinnamon stick or star anise and enjoy!
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If you would like to print this recipe out, you can link on the pdf link here.