Addison and I have been reading Harry Potter together. We just finished Prisoner of Azcaban last night and can’t wait to get started on Goblet of Fire. It’s been so much fun to see him get really excited about a series other than Captain Underpants. Nothing against the good Captain, I just like my protagonists to wear more than just their skivvies when performing heroic deeds.
October is here and I have a number of occasions where I need to bring something fun to the party. I decided to try my hand at Harry Potter Pumpkin Juice. Several searches produced recipes that called for pumpkin, apple & pineapple juice and cinnamon. It was really bland. One recipe called for baking a pumpkin and then pushing the pulp through cheesecloth. Sorry, Professor Snape, too much work. I think I found a concoction that would please both Snape in the amount of ingredients and Mrs. Weasley in ease of assembly.
This recipe has been tested by both grown ups and pre-teens and got the thumbs up from both audiences. We’ll see how 3rd graders take to it on Halloween.
Harry Potter Pumpkin Juice
1 cup (half a can) pumpkin puree
2 cups pineapple juice
2 cups apple cider
1/4 cup Coffee-Mate Pumpkin Spice creamer
1/2 tsp. ground cinnamon
1/4 tsp. fresh ground nutmeg
1/4 tsp. garam masala
1/2 tsp. vanilla extract
1/4 tsp. maple extract
2 Tbs. maple syrup
1 Tbs. agave nectar
Blend all ingredients in a
cauldron blender (except the whipped cream and caramel). When ready to serve top with a generous swirl of whipped cream and drizzle with caramel syrup.