There’s this thing I have about pumpkin. I LOVE it the freak like crazycakes. It’s just so gol-durned good. And when autumn hits, anything pumpkin that I can put in my mouth is game for utter devourment. Don’t judge. It’s a pumpkin thing.
So, when my bestie, Eldon and I were pulling together videos for this months HisXHers episodes, I knew I had to take my traditional Melted Ice Cream Cocoa and turn it into a Pumpkin flavored hot toddy. You won’t believe how good this recipe is, how fun it is to make, or how deeelish it tastes with a shot of rum. Hello, happiness. Pumpkin is thy name.
Click here to see the video tutorial on how to rock this recipe right into next week.
Melted Ice Cream Pumpkin Cocoa
4 tablespoons butter
1/2 cup sugar
1 pint pumpkin ice cream (vanilla will also work)
1/2 cup pumpkin puree
1 tablespoon pumpkin pie spice
5 cups water
1/4 teaspoon pure almond extract
4 shots coconut rum, if desired
caramel Ice cream Sauce
In a medium pot, whisk together the butter, sugar, and ice cream over medium high heat until melted. Add the pumpkin puree and pumpkin spice. Whisk in the water, one cup at a time until your favorite texture/flavor is achieved. Heat just until steaming. Pour into mugs with a shot of rum, if’n you feel like rum. Garnish with whipped cream and caramel drizzle. Enjoy immediately.
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