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Smoked Pumpkin-Infused Dark Rum II: Milkshake Mayhem

In Dessert, Recipes by Mark MaskerLeave a Comment

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leadEach year we waste tons of post-Halloween pumpkins by tossing them in the trash so this year I took mine, chopped ol’ Jack in half, and tossed his carcass in my smoker for two hours, intending to further my experiments on uses for smoked gourd. This time, I made the switch to sugar pumpkins and it worked wonderfully.

Pumpkin-infused dark rum is pretty out there, but it seemed like a good idea at the time. Overall, I liked the way it came out but make sure you don’t overdo it on the pumpkin. Too much of it and you’ll lose most of the rum or have to squeeze it out! This time, I made milkshakes with it at a friend’s Halloween party. The hardest part? Meeting demand. I made alcoholic milkshakes for ten people before I ran out. Here are the recipes for both the smoky pumpkin-infused rum and the shakes that followed.

Smoked Pumpkin-Infused Dark Rum
 
Heat Scale:
Recipe type: Booze
Serves: 10
Prep time:
Total time:
 
Ingredients
  • 200 ml dark rum
  • ½ cup smoked sugar pumpkin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
Instructions
  1. Mix up the pumpkin and spices with a spoon, then place it into a small, clean spaghetti jar.
  2. Fill it the brim with the rum (no air allowed).
  3. Twist the lid in place, stick the jar in the refrigerator for four or five days, then strain it through cheese cloth until the rum runs clear.
Smoked Pumpkin Rum Milkshakes
 
Heat Scale:
Recipe type: Dessert
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 6 shots smoked pumpkin-infused dark rum
  • 1 tablespoon pumpkin pie spice
  • 4 cups vanilla bean ice cream
  • 2 cups milk
Instructions
  1. Blend in your blender until smooth.
 

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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.