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Tony Abou-Ganim's tasty pumpkin and cinnamon cocktail is the perfect drink for a fall party.
- 12 eggs
- 1/2 lb sugar, divided
- 750 ml 10 Cane rum
- 5 cups whole milk
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Garnish: whipped cream
- Garnish: freshly grated nutmeg
Separate the eggs and refrigerate the whites.
In a mixing bowl, beat the yolks until creamy.
Gradually add in .25 lb sugar, beating at high speed until thick.
Stir in the rum, milk, pumpkin, vanilla and cinnamon, and chill for at least two hours.
Beat the egg whites until soft peaks form.
Add the remaining .25 lb sugar, beating to stiff peaks.
Fold the chilled rum mixture into the egg whites.
Serve in Martini glasses garnished with freshly grated nutmeg and a dollop of whipped cream.