Alright, now that we’re done with that last recipe’s craziness getting all simple and healthy with pumpkin. Let’s go back to what pumpkin season has become (especially for us foodies. Who drink…) Some crazy, sweet, bizarre boozy drink.
A HUGE punch bowl drink.
There’s a fantastic southern restaurant here in Sac called The Porch. I actually started going there back in my vegan days because they participated in our vegan challenge every year and made some of the BEST vegan food. Which I always found a little surprising because their normal menu is SO not vegan friendly, and SUPER rich. I mean, their vegan food was super rich too (avocado po boy, anyone?? Yeah I remember that dish…)
Anyhow. They do drinks just as impressively and decadently as they do food. And they have a couple rotating punch bowl concoctions on the drink menu. I’ve only tried a couple, but DAMN they were good. The first one I ever tried was a BUTTERNUT SQUASH based drink. With whiskey and I’m pretty sure maple. I can’t remember what else because it was legit SIX years ago. But it was so good that I still think about it.
Now THAT’S a good drink.
Or maybe I have a problem???
So today I am finally making a punch bowl inspired by it. It’s super strong and amazing. And EASY. I made a warm spiced simple syrup with whole cinnamon and cardamom pods. Yassss. You can just put that in all the things this season.
Now I won’t lie, this is a WEIRD drink. It’s like drinking pumpkin pie. Or like hot, spiked, sweet pumpkin soup. My friends who tested it for me thought it would work well with a savory dipper like french bread (or cheez-its like one friend tried… 😂) But if you like that, give it a try!
- 10 cardamom pods
- 1 cinnamon stick
- 1 C sugar
- 1 C water
- 2 cans pumpkin puree
- 4 C unsweetened vanilla almond milk
- 4 oz spiced rum
- 3/4 C whiskey
- 1/2 t ground nutmeg
- 1/2 t ground cinnamon
- optional: whipped cream for on top (I made freshly whipped with vanilla beans!)
- In a small saucepan, combine cardamom pods, cinnamon stick, sugar, and water. Simmer about 10 minutes, until the sugar is totally dissolved and the flavor of the spices infuses into the simple syrup. Allow to cool. Then remove the cardamom pods and cinnamon stick.
- Combine all ingredients, including the spiced simple syrup, into a large saucepan and slowly heat over low heat. You don't want to cook the alcohol out - it's supposed to be boozy! 🙂 Just warm it up.