Thanksgiving Harvest Punch Cocktail with Pumpkin Flavoured Milk
Rob Kaczanowski
They’re Here….
Pumpkin here, pumpkin there, pumpkin everywhere.
‘Tis the seasons and pumpkin flavours are all around us. So we thought we would have some fun and craft an autumn cocktail that captures the essence of harvest spices .
This cocktail has a great flavour profile for something that is so simple to make.
We came across the Pumpkin flavoured Cheerios this week and of course, we had to buy them. We have always wanted to do a blog post on flavoured milk cocktails so this was our chance to jump to it. The idea here being to infuse the milk with the spicy pumpkin flavour of the Cheerios. This is fairly easy to do (unless the cereal was created by Clark Griswald).
“Oh the Crunch Ehnancer, its a non-nutritive cereal varnish, It’s semi-permeable; it’s not-osmotic…what it does is it coats and seals the flake, preventing the milk from penetrating it.”
So we poured about 2-3 oz of 2.0% milk into a a wide mouth cup and filled it with about 1/3 of a cup of Pumpkin flavoured Cheerios. We let it sit for 10-15 minutes and stirred occasionally. We then separated the flavoured milk from the soft Cheerios and discarded the Cheerios (actually we ate them…).
Then we paired the pumpkin flavoured milk with Agnostura Trinidad & Tobago Flavoured Caribbean Rum. We added 1/2 of simple syrup to further sweeten it. Note you could skip the simply syrup as the rum is sweet to begin with. Leave it to your assessment of the person you are serving. Then we added 1 dash of our Prairie Rose Bitters (Rose Hips, Rose Petals, Saffron, Berries and Botanicals), and then garnished the cocktail with graded nutmeg and a rosemary sprig.
Shazaam! It was like making a spicier rum and egg nog without the egg.
Easy peasy….how do you like them apples Clark!
Super easy to make, just pick-up the Cereal at your local supermarket.
The Team at Black Cloud Bitters