Boozy Pumpkin Pie Malt
Thanksgiving dessert and cocktail in one? Yes, please. The malt powder is truly the “X factor” in this recipe; it beautifully works double-duty in rounding out the spices as well as complementing the booze. If you’re more Team Milkshake than Team Malt, feel free to leave out. And if you’re Team No Alcohol, go ahead and swap the amount for half & half or whole milk.
3 cups vanilla ice cream, packed
1 (15oz) can pumpkin purée, chilled
2 to 3 oz bourbon or spiced rum, or to taste
3 oz half & half (or whole milk)
3 Tbsp honey (we recommend Bourbon Infused Honey)
¼ cup malted milk powder
1½ Tbsp Pumpkin Pie Spice Blend
1/8 tsp Fleur de Sel Sea Salt
garnish Bourbon Infused Honey
garnish Bourbon Black Walnut Sugar
Makes approximately two 16-ounce or three 10-ounce servings.
Place serving glasses in freezer to chill.
In a small bowl, stir together malted milk powder and pumpkin pie spice blend. This step helps prevent the spice blend from clumping once it comes in contact with liquids.
Add all ingredients to a blender; blend on high speed for 30 to 45 seconds until smooth.
Before pouring, rim each glass with Bourbon Infused Honey and Bourbon Black Walnut Sugar.
Garnish with whipped cream and dust with Pumpkin Pie Spice Blend.
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This sensational pie spice adds an extra zip to a classic favorite. Calculate the total amount of spices that your recipe calls for and replace with an equal amount of blend.