Cut open the pumpkin and remove all seeds and guts. Slice pumpkin into several small pieces and boil in water until soft. Let pumpkin cool. If outer shell of the pumpkin is really tough, you may remove it or you can leave the shell on if you think it will blend well. (*Note: I left the shell on a few pieces and it added nice little darker orange specs to the drink, which I liked).
Place as much of the pumpkin in the blender as possible and blend with part of the water it was boiled in. Mixture will be thick. Pour pumpkin mixture back into pot and
Place as much of the pumpkin in the blender as possible and blend with part of the water it was boiled in. Mixture will be thick. Pour pumpkin mixture back into pot and
bring to boil with a cinnamon stick or two (I also added ground cloves). Stir often. Add Rapadura or Sucanat to taste. Then add raw milk to thin to your preferred thickness - the drink is meant to be somewhat thick. Stir until milk/pumpkin have blended and drink has heated through. Add a bit of vanilla 1/2 to 1 tsp. Serve warm.I took the seeds and made my version of Pepitas (NT, 513). I soaked the seeds in salt water overnight, drained and then placed on a stainless steel baking pan. I then placed in a warm oven for about 12 hours. When they are done I mix them with extra virgin olive oil and sprinkle generously with sea salt. I don't know why but I love them with the oil and salt, yummy. Happy Fall!
1 comment:
Mom and I made that drink (well, mom did, but I helped drink it) it was dang good! So wholesome tasting, of course I drank it w/ out sugar. Those seeds look tasty! I remember eating them in Utah with you!
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