At the farmers’ market last weekend, I picked up a beautiful jug of cold pressed apple cider. Though it cost me an arm and a leg, I enjoyed it during the chilly mornings this past week, warmed up with a spoonful of dulce de leche. Seriously indulgent and ten times better than coffee (is that just me? I am happy to pass on caffeine). I dreamed this concoction up in the car, as I was waiting for the heat to kick in and while I watched the sun rise, and made it as soon as I got home. If you are fighting the winter chill, I recommend a splash of rum too. No harm done. Am I off the hook with pumpkin recipes now? 😉
Pumpkin Apple Cider with Cinnamon Sugar Whipped Cream (serves 2)
- 1/3 to 1/2 cup of pumpkin puree
- 3 cups apple cider
- 1/4 tsp cinnamon and pinch of allspice, cloves, ginger, nutmeg
- 1/2 cup heavy cream
- 2 tbsp cinnamon sugar (tbsp of sugar, tbsp of cinnamon)
In a saucepan, heat the pumpkin, apple cider, and cinnamon together. Add any additional spices you would like. Alternatively, you could use a 1/2 tsp of pumpkin pie spice if you have it. Stir frequently until warm.
Beat the heavy cream until whipped cream forms, and add 1 and a 1/2 tablespoons of your cinnamon sugar mixture.
Pour the drink into two mason jars and dollop the cinnamon sugar whipped cream on top. Sprinkle with your leftover 1/2 tbsp cinnamon sugar and garnish with an apple slice. Enjoy! There will be some natural separation in the drink if you leave it sitting, so just give it a stir if it is separating.
You can sneak some rum or vodka in there too if it’s a boozy Halloween party. I won’t tell. The whipped cream is also delicious mixed right into the drink for real decadence.