Mixologist Randeen Thomas shared a Cream of Pumpkin Punch recipe, you won’t be able to put down.
A small piece of roasted pumpkin 1 oz freshly pressed carrot juice Nutmeg Grounded cloves Cinnamon 4 drops of vanilla 2 oz Sangster’s Rum Cream Basil leaves
In a blender, add a small piece of roasted pumpkin (it is roasted instead of boiled because you lose the flavour when you boil); one ounce of freshly pressed carrot juice (preferably from a juice extractor); a pinch of nutmeg; grounded cloves; cinnamon; and four drops of vanilla.
2
Blend until smooth. In a glass, pour out the blended mix, add 2 ounces of Sangster’s Rum Cream and stir.
3
Transfer your mix into a separate glass filled with ice or add ice to your existing glass.
It’s always time for a Rum Punch e-Special-ly on Sundays. Try this Monymusk Plantation Gold Punch recipe today!
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Perfect for hot days, this light and thirst-quenching Cucumber Coconut Lemonade is made with electrolyte-rich coconut water to keep you hydrated throughout…
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