Ingredients
50 ml Van Ryn’s 10 Year Old Vintage Brandy
35 ml Pumpkin puree*
2 heaped teaspoons NOMU skinny Hot Chocolate
Top with boiling water ( leave space for cream)
NOMU Vanilla whipped cream
Method
Build all ingredients in serving vessel. Pour Brandy and pumpkin puree into mug/glass.
Add NOMU chocolate and stir to a paste, add boiling water and stir briskly.
Top with vanilla whipped cream and garnish with pumpkin puree and NOMU cinnamon rub. Serve with a dessert spoon.
Served in a parfait glass, garnished with pumpkin puree and NOMU cinnamon rub.
*Pumpkin puree
Use any dessert pumpkin (Butternut works well).
Cut pumpkin in 4, remove seeds and place on a baking tray.
Sprinkle with pumpkin pie spice (a mix of cinnamon, nutmeg, all spice, cloves and dried ginger.) and bake on 200 for an hour or until pumpkin is soft to the touch.
Step 2: While baking, make a spiced syrup: 300ml water with 200g sugar and 2 heaped teaspoons pumpkin pie spice on the stove to, bring to boil while stirring and simmer for 10 minutes.
Step 3: Add chunks of baked pumpkin (skin removed) to a blender or food processor and add the spiced syrup. Blend until smooth and strain through a fine strainer. Add a little water if the puree is too thick. Use immediately or store in fridge for up to 3 days.
pic supplied