I love fall. I love
the leaves changing colors. I love sweatshirt weather. I love tailgating. I
love football. And most of all, I love pumpkin-flavored food.
I know what you
are thinking, it’s high in calories. Eff it. Just work out more.
When I saw a link
out there that said “11 Ways to Use Canned Pumpkin” I just had to click. This
cocktail recipe is something that I just can’t wait to try, so I had to share
this today knowing that there may be some good opportunities to make it in the
next week (The Night Before Thanksgiving, Thanksgiving, Black Friday, Tuesday –
just because! etc.)
Pumpkin Rumshake (from Bon App)
In a blender, combine canned
pumpkin, ground nutmeg, vanilla ice cream, milk and rum. Blend until smooth,
adding ice cubes for a more frozen consistency, if needed.
YUMMMMM…
So yeah, it’s
annoying that Bon App doesn’t give measurements for this. I guess they think we
are all pro chefs! So what I recommend is eyeballing it. I’m thinking 1 smaller
can of pumpkin, a teaspoon of nutmeg and then maybe a 1-1 ratio of the rest to
the pumpkin (it’s got a strong taste), but a little less than a cup of rum. It
will make several batches.
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