Everyone is pumpkin crazy anymore. It is pretty much pointless to deny it any longer- you need more pumpkin in your life. I think our current obsession might be because all the kids who grow up loving Halloween. So we reach and grab things vaguely related to Halloween that are more adult- like horror movie marathons. Or costume runs in graveyards. I feel like we clutch to pumpkins because of jack o’ lanterns. Maybe not. But I am not going to stop eating them.
I thought I would take it up a notch and make a drink just for vegans with pumpkins: The Spiced Carriage. There are two secrets to the cocktail- homemade pumpkin spice syrup and Snap. Snap is a spirit made by Art in the Age of Reproduction. They have several spirits that are inspired by old practices or traditions from American settlers. Snap has the perfect mix of spices that give the drink an extra depth. You can buy it online with Hi-Time Wine or you can search their store locator.
Alexa came down to visit, and I knew I had to give her this cocktail. I also wanted to brainstorm names. I haven’t been too creative with food names, and cocktails usually have names that are more fun. Alexa came up with “The Spicy Ginger (Babe)” but my husband voted for my more fairytaled themed “Spiced Pumpkin Carriage”
I think I can safely say this is sort of like a Pumpkin Spice Latte in cocktail form. Okay there isn’t any coffee elements to it, but has that similar creamy and warm pumpkin feeling to it. Though I am now seeing that I could of put in a little Kona and gotten some yummy results. Oh well. Maybe next year…
You’ll have to turn on the stove to make this cocktail. Well, you don’t have to, but if you want it to taste the best you should. I made a custom syrup for this drink, which can be used in coffee, or to sprinkle on top of desserts. Below is the recipe and you totally will want to make it ahead of time.
- 3/4 cup sugar
- 3/4 cup rice milk
- 2 cinnamon sticks
- 1 allspice berry
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 cup pumpkin puree.
1Put sugar and rice milk in a small pot and bring to boil, dissolving all the sugar. 2Add all spices and pumpkin puree and cook for 5-10 minutes on low heat. 3Let syrup cool for another 10 minutes and strain through a cheese cloth to separate the spices from the syrup. 4Store in refridgerator
Now for the REAL recipe:
- 1 ounce Pumpkin Spice Syrup (2 tbsp or 1/8 cup)
- 1 ounce Bullet Rye Whiskey (2 tbsp or 1/8 cup)
- 2 ounces Snap Spirit (4 tbsp or 1/4 cup)
- 2 ounces sweetened Rice Milk (4 tbsp or 1/4 cup)
1Place all ingredients in a cocktail shaker or jar. Shake until mixed. 2Pour into an old fashioned glass and place a big ice cube in drink. 3Enjoy