Some folks wake up as the first light of dawn breaks, perform sun salutations and make themselves a kale and otherwise-obnoxiously-green smoothie. This milkshake is not for these people. It’s for us who understand that sugar is the meaning of life.
Ingredients
SERVES 2
- 3 tablespoons chocolate syrup, plus extra to garnish
- 1 tablespoon sprinkles
- 2 large scoops (about 1 cup) vanilla ice cream
- 250 ml (1 cup) whole milk
- 60 g (¼ cup) Pumpkin puree, fresh [see below]
- ½ teaspoon Pumpkin pie spice [see below]
- canned whipped cream, to top
- candy corn, mini pretzels, sprinkles, and candy eyes, to decorate
Directions
- Smear some chocolate syrup around the edge of two sundae glasses and roll in the sprinkles to coat, then set aside.
- Place the chocolate syrup, ice cream, milk, pumpkin puree and spice (if using) into a blender and blitz until smooth.
- Divide the milkshake between the prepared glasses.
- Top with whipped cream and decorate as you choose.
Pumpkin puree Ingredients
- 1 pumpkin (winter squash), approximately 1.5 to 2.6 kg (sugar pumpkin, butternut pumpkin or other pumpkin of your choice)
- As a general rule, 1 kg (2 lb 3 oz) of pumpkin will make 500 g (2 cups) of puree.
Pumpkin pie spice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
Make the pumpkin spice mix by combining the ingredients in a small bowl. Transfer to a small jar, adding a label with the name and date on it for convenience.
Oh My Gourd by Jack Hallow, published by Smith Street Books, US $19.95 / CAN $26.95, available 5 September 2023 Photo Credit: Alamy Stock Photo / Zoonar GmbH
