As you might have guessed from yesterday's post, we have a Harry Potter fan in our home. We have visited Universal Studios for the express purpose of seeing the Wizarding World of Harry Potter. I knew that I wanted to try the (non-alcoholic) Butter Beer; what I didn't expect was to find that I really prefer pumpkin juice.
I figured it wouldn't be too difficult to replicate the flavor of pumpkin juice. There are multiple recipes online, but none that I found tasted quite right--though they were delicious. I decided to experiment a bit, and this is what I came up with. Though pumpkin juice is served cold at Universal Studios, this version is also delicious warm. I was generous (some might say "heavy-handed") with the spices; if you like things a bit more mild, you can cut the spices in half.
Ingredients:
128 oz. apple juice
46 oz. apricot nectar
2 cans (15 oz each) pumpkin
2 T ginger
1-1/2 cinnamon
1-1/2 teaspoons cloves
2 T lemon juice
1/2 cup sugar
Combine everything together and heat over the stove to blend the spices--and to make the house smell great! Enjoy some warm, then cool the rest.
Thanks for pumpkins and fall!
I figured it wouldn't be too difficult to replicate the flavor of pumpkin juice. There are multiple recipes online, but none that I found tasted quite right--though they were delicious. I decided to experiment a bit, and this is what I came up with. Though pumpkin juice is served cold at Universal Studios, this version is also delicious warm. I was generous (some might say "heavy-handed") with the spices; if you like things a bit more mild, you can cut the spices in half.
Ingredients:
128 oz. apple juice
46 oz. apricot nectar
2 cans (15 oz each) pumpkin
2 T ginger
1-1/2 cinnamon
1-1/2 teaspoons cloves
2 T lemon juice
1/2 cup sugar
Combine everything together and heat over the stove to blend the spices--and to make the house smell great! Enjoy some warm, then cool the rest.
Thanks for pumpkins and fall!
I bet it smells delicious while it's warming.
ReplyDeleteOh, it does! :-)
DeleteOoh my, I need to try that. Thanks for sharing your recipe.
ReplyDeleteYou're welcome. I tasted it again this morning, and adjusted the cinnamon amount in the recipe down a bit. Depending on your taste, you might want to start slowly on the spices and add more as desired.
DeleteHi Kristi, love this. Would you like to share this with the other participants in Food on Friday over at Carole's Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Pumpkin and/or Parsnip.
ReplyDeleteYou can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole
Thanks for the invite! I'll link up now. :-)
DeleteI am not a huge fan of pumpkin but I have to say that does sound good, especially warm! Thanks!
ReplyDelete