Sips and Apps by Angie Norwood Browne

Author:Angie Norwood Browne
Language: eng
Format: mobi, epub
Publisher: Chronicle Books LLC
Published: 2013-03-03T05:43:40+00:00

Harvest Pumpkin Toddy

This should be a first-choice to serve at your next Halloween jack-o’-lantern carving party, Thanksgiving get-together, or fall celebration dinner.

1 lemon wedge

1 ounce brandy or bourbon

1/2 ounce Frangelico (optional)

2 tablespoons Spiced Pumpkin Mix (recipe follows)

1/2 cup boiling water

for garnishing

Cinnamon stick (optional)

Squeeze the lemon wedge into a coffee mug, cup, or heatproof glass, then drop in the rind. Measure in the brandy, Frangelico, if using, and pumpkin mix, then add the boiling water. Stir until evenly mixed. Garnish with a cinnamon stick, if using.

Spiced Pumpkin Mix

makes 3 cups, enough for 24 drinks

8 tablespoons (1 stick) salted butter at room temperature

11/2 cups packed brown sugar

1 tablespoon ground cinnamon

2 teaspoons ground nutmeg

3/4 teaspoon ground cloves

1 (15-ounce) can pumpkin puree

In a mixing bowl, whip the butter, brown sugar, and spices with an electric mixer on high speed for about 2 minutes, until light and fluffy. Stop and scrape the bowl as needed. Add the pumpkin and continue to whip until pumpkin is totally incorporated and mixture is fluffy, about 5 minutes more. If not using immediately, cover and refrigerate for up to 1 week or freeze for up to 2 months.

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