Own winter with Van Ryn’s Pumpkin Pie

MAY 15, 2018

Fight off the winter chill in the most decadent way with hot drinking chocolate and fine brandy cocktails, while raising a toast to World Chocolate Day on 7 July.

Fine potstill brandy and quality, dark chocolate always makes a great pairing. Using Van Ryn’s 10 year Vintage Brandy and Van Ryn’s 12 year Old Distiller’s Reserve potstill, cocktail specialist Owen O’ Reilly created three hot chocolate and brandy cocktails – or as he likes to call them, hot brandy choctails.

An extra flair of luxury is added with NOMU’s range of premium hot drinking chocolates. These recipes can be made at home and promise the most decadent accompaniment to help you own winter.

  1.     VAN RYN’S PUMPKIN PIE

INGREDIENTS

PUMPKIN PURÉE

COCKTAIL

TO SERVE

METHOD

PUMPKIN PURÉE

Preheat oven to 200°. Cut pumpkin into 4, remove seeds, and place onto a baking tray. Sprinkle with 2 tbsp NOMU Cook’s Collection Holiday Baking Spice, and bake for an hour, or until the pumpkin is soft to the touch. Set aside – once cool, remove the pumpkin skin.

While cooling, add the water, sugar and remaining 2 tbsp NOMU Cook’s Collection Holiday Baking Spice to a small pot, and bring to a rolling boil. Simmer while stirring occasionally for 10 minutes.

Add baked pumpkin pieces to a blender or food processor with the spiced syrup. Blend until smooth and then pour through a fine strainer. Add a little water if the purée is too thick. Use immediately or store in the fridge for up to 3 days.

COCKTAIL

Pour the Van Ryn’s 10 Year Old Vintage Brandy and pumpkin purée into your choice of mug or glass. Add NOMU Skinny Hot Chocolate and stir into a paste.

Add boiling water, leaving room for cream, and stir briskly.

TO SERVE

Whip the cream to soft peaks and stir through the NOMU Vanilla Paste. Gently spoon the cream into the glasses, and drizzle with the remaining pumpkin purée.

Contact Franchisee Liandé Barnard
Garden Route contact number 084 571 8659
Garden Route email address liande@homefoodandtravel.co.za