2. VAN RYN’S BLAZING CHOCOCCINOPhoto by
FIGHT off the winter chill with a hot chocolate and fine brandy cocktail!
Using quality Van Ryn brandy, cocktail specialist Owen O’ Reilly created Van Ryn’s Pumpkin Pie, a hot chocolate and brandy cocktail made with Nomu’s range of spices and hot chocolate.
PUMPKIN PURÉE INGREDIENTS
- One butternut
- Four tablespoons Nomu holiday baking spice
- 300ml water
- 200g sugar
COCKTAIL INGREDIENTS
- 50ml Van Ryn brandy for a serving
- 35ml pumpkin purée for a serving
- Two teaspoons of Nomu skinny hot chocolate for a serving
- Boiling water, to top up
- 250ml whipped cream
- One pump Nomu vanilla paste
- Pumpkin purée, to taste
PREPARATION
- Preheat oven to 200°C. Cut pumpkin in four, remove seeds and put on a baking tray. Sprinkle two tablespoons baking spice. Bake for an hour or until the pumpkin is soft to the touch, then set aside. Once cool, remove the pumpkin skin.
- While cooling, add the water, sugar and two tablespoons baking spice to a small pot and bring to a boil. Stir occasionally while the water simmers for 10 minutes.
- Add baked pumpkin pieces to a blender or food processor with the spiced syrup and blend until smooth. Pour mix through a fine strainer. Add a little water if the purée is too thick.
- Serve with the brandy stirred in.
Note: You can store the hot chocolate mix in the fridge for up to three days.
