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Recipe Detail Page
Pumpkin Spice Colada
Autumn 2024
Instead of decadent coconut cream, skim the rich solids off a can of coconut milk (use the rest to cook coconut rice, or in smoothies). “Secret ingredient” carrot juice has an earthy, vegetal flavour similar to pumpkin, and amps up the orange colour. Graham cracker crumbs on the rim give this creamy drink a pumpkin pie vibe.
Makes 1 drink
1/2 oz lime juice, plus lime wedge for rimming glass
Graham cracker crumbs for rimming glass
1 1/2 oz aged rum, such as Appleton Estate V/X Signature Blend (LCBO 177808)
1 oz coconut cream
1 oz Creamy Pumpkin Spice Syrup (recipe follows)
3 oz pineapple juice
1 1/2 oz carrot juice
Spritz Angostura bitters (see TIP)
Fresh pineapple wedge and pumpkin spice for garnish (optional)
1. Prepare a glass by running lime wedge around rim and dipping into graham cracker crumbs.
2. In a blender, add 6 oz ice plus rum, coconut cream, syrup, plus pineapple, carrot and lime juices. Blend until creamy and smooth.
3. Pour into rimmed glass and spritz top of drink with bitters. If desired, dip pineapple wedge in pumpkin spice and garnish drink.
Makes 1 drink
TIP An inexpensive dollar-store atomizer elevates presentation: fill it with Angostura bitters and create a red ombré effect on creamy cocktails and sours topped with egg whites. Here, the spicy bitters perfectly complement pumpkin spices.
CREAMY PUMPKIN SPICE SYRUP
This decadent syrup has a slightly cloudy appearance. It works nicely in our Pumpkin Spice Colada (recipe follows) and Hot Toddy (LCBO.com/fdautumn24), and is wonderfully cozy in lattes, drizzled on ice cream or even over pumpkin pie, all autumn long.
1 1/2 cups (375 mL) water
1/2 cup (125 mL) canned pumpkin purée
1/4 cup (60 mL) maple syrup
3 tbsp (45 mL) brown sugar (substitute 2 tbsp/30 mL coconut sugar or 1 tbsp/15 mL stevia)
1 tsp (5 mL) pumpkin pie spice (see TIP 1), or more to taste
Pinch sea salt
Pinch white pepper
1 tsp (5 mL) vanilla extract
1. In a small saucepan, whisk together water, pumpkin, maple syrup and sweetener of choice over medium-low heat, until sweetener is dissolved and mixture gently bubbles. Do not boil. Add spices and cook 2 minutes longer, or until syrup is slightly caramelized and fragrant. Remove from heat and add vanilla.
2. Pass warm syrup through a fine-mesh strainer into a heatproof container, using a spoon to press solids and extract syrup. Discard solids or retain (see TIP 2). Let syrup cool completely.
3. Pour cooled syrup into a glass bottle that closes tightly and refrigerate for up to 1 week. Shake well to mix thoroughly before using.
Makes 8 oz (1 cup/250 mL)
TIP 1 Ready-made pumpkin spice blends are available in the grocery store baking aisle, but you can blend your own using dried, ground spices. Combine two parts cinnamon with one part each nutmeg and ginger and one-half part cloves or allspice. Vary proportions to taste. Store in a tightly closed glass jar for up to 1 year.
TIP 2 Use the thick, strained pumpkin-spice solids as a deeply flavourful, spicy “pumpkin butter” you can spoon into hot oatmeal, smoothies or slather on warm scones. It keeps for 1 week refrigerated in a sealed container.
