If you like pumpkin pie, you’ll fall head over heals for this martini. Flavors of pumpkin, cinnamon, and cream come together to give the impression that you’re literally drinking pumpkin pie. I’ve been trying to fully embrace the fall spirit and with that obviously comes ALL THINGS FALL. This is my first time experimenting with a pumpkin dessert drink, and with a couple recipe changes, I think I’ve nailed it. Whip this up while you’re carving pumpkins or maybe even baking a pumpkin pie!
Serves: 2 Drinks – Prepare Time: 5 minutes +/- (plus an hour or so to allow pumpkin puree to freeze)
PUMPKIN PIE MARTINI:
- 2 Ounces RumChata
- 1-1/2 Ounces Vanilla Vodka
- 4 Ounces Pumpkin Pie Puree (normally comes in a 15-oz. can)
- 2 Teaspoons Brown Sugar
- 2 Teaspoons Maple Syrup
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Cinnamon
- 1/8 Teaspoon Ground Ginger
- 3 Ounces Heavy Cream
- 1-1/2 Ounces Half and Half
- 2 Cubes Ice
- Maple Syrup, Cinnamon, & Granulated Sugar, For Rim
1.) Earlier in the day, or at least an hour before you’re ready to prepare the martini, open a can of pumpkin puree and divide equally into a muffin pan. Cover with aluminum foil and freeze.
2.) Add all ingredients to a blender. Blend on high until ice is fully crushed and components are fully combined.
2.) On a small serving plate pour a tablespoon or so of maple syrup. On the other side of the dish add equal parts granulated sugar and cinnamon and mix together (about a teaspoon of each should do it). Rim a martini glass by first rolling the edge in the maple syrup and then coating with cinnamon sugar. Pour the drink into glasses and enjoy! Sip responsibly!