I have a new drink recipe to share with you today!
It’s definitely what I would consider a ‘winter’ drink, maybe even a holiday drink if you will… which I am aware that the holidays are over, but we can pretend, yes?
-1 oz Bourbon (I used my go to: Knob Creek)
-1 oz Pumpkin Syrup
(Bring 1/2 Cup water, 1/2 Cup sugar, 3 TB of pure pumpkin, 1/2 tsp Cinnamon, 1/4 tsp nutmeg to a boil. Allow to cool before using)
-1/2 oz cream (1/2 and 1/2 works as well)
– A shaker
Add all the ingredients to the shaker with some ice. Shake for about a minute (we want a foamy top!), then pour into a cocktail glass. I sprinkled mine with a bit of cinnamon for garnish.
It’s officially fall, and like it or not, that also means it is officially pumpkin spice everything season! I must admit I am definitely one of those ‘pumpkin people’. I can’t resist it. It calls to me. I’ve recently been making chia seed pudding in various flavors semi regularly, so I felt it would be appropriate to come up with a pumpkin spice version!
-1/4 cup Chia Seeds
-1 cup almond milk (I used vanilla flavor, but I’m sure regular or even normal milk would do fine.)
-1/2 teaspoon brown sugar
-2 tablespoons pumpkin
-1/2 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1/4 teaspoon ginger
-1/4 teaspoon cloves
Whisk together the almond milk and pumpkin until it’s smooth and all the lumps are gone. Add the brown sugar and spices and whisk until they are incorporated.
Add the chia seeds and mix them in. You want to make sure they are all submerged into the liquid.
Place the mixture in the refrigerator for at least 2 or 3 hours while the chia seeds gelatinize. Mix the pudding a few times during this period. After the seeds have gelatinized, it’s good to stay in the fridge however long you want!
Top with a sprinkle of cinnamon and serve. I feel a bit of whipped cream would also be lovely, but I’m trying to be healthy…