Local Libations: Post Thanksgiving Nog
Happy post Thanksgiving everyone! I hope you are recovering from your family and festivities. I’m enjoying a relaxing weekend in a geodesic dome in Idyllwild, CA with 15 of my closest friends. It’s a bit chilly up here, at least by San Diego standards, and I’d originally had visions of a rye hot toddy to keep the chill at bay. Surprise surprise, my friend Rene was already cooking something up – Thanksgiving Nog! She found this recipe in a book called Raising the Bar.
This drink is a great way to use any leftover canned pumpkin from Thanksgiving. Drinkers beware – it’s a strong one that will thicken the blood and keep you warm this holiday season! Creamy and smooth with a spicy kick, you could almost eat it with a spoon.
After our Thanksgiving holiday break Recipe Relay will return to our regularly scheduled postings (Tuesday/Thursday/ Friday). Brianna is back from a Costa Rican sustainable living adventure with a new recipe. Don’t miss it!
Post Thanksgiving Nog
Prep time: 20 minutes
Yield: 10 servings (invite your friends!)
Tools: cooking pot, ladle, measuring cup, mugs, can opener
- 1 cup water
- 1 cup cream
- 2 cups pumpkin puree
- 1 1/4 cup dark brandy or rum
- 1/2 cup dark brown sugar
- 1 tsp vanilla
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- cinnamon sticks
- Stir together the water, milk, sugar, molasses, vanilla and spices in a large pot.
- Simmer the mixture on low until the sugar is dissolved, about 5 min.
- Stir in the pumpkin and continue to simmer for about 15 min or until hot.
- Remove from the heat and stir in the rum.
- Ladle into mugs.
- Garnish with cinnamon sticks.
- Bottoms up!