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Drinks

Pumpkin Spice Milkshake

25.09.2024 | 2 minimum reading time

recipe

For 2 portions

incredients

2 pinches ground cloves

2 scoops of vanilla ice cream

2 tbsp caramel sauce

250 ml milk / vegan alternative

1 pinch of cardamom

350 g nutmeg pumpkin

24 drops of myAROMA No 66 rum

6 drops of myAROMA No 36 ginger

10 drops of myAROMA No 87 cinnamon

2 tbsp sugar

1 pinch of nutmeg, grated

preparation

Preheat the oven to 175 °C top/bottom heat. Hollow out the pumpkin and set it aside. Peel the pumpkin and place it on a baking sheet. Cook in the hot oven until soft, about 75 minutes. Remove the cooled pulp with a tablespoon and puree 200 g of it in a saucepan with 150 ml milk, the spices, sugar and caramel. Then let the pot get hot on the stove over low heat for 5 minutes. Add the aromatics and stir well. Puree the remaining milk into another pot together with the vanilla ice cream until frothy. Pour the pumpkin puree into heatproof glasses and pour the milk over it. Garnish as desired. Depending on your taste, the glass can be decorated with caramel sauce in advance.