Thursday, July 15, 2010

Pumpkin Milkshakes

Every year around this time I start to yearn for Fall. I mean REALLY yearn for Fall. The temperature outside hovers around that 100 degree mark, the sun blisters down and I sit inside dreaming of sweaters and changing leaves. I get an itch to pull out Autumn decorations and cook hearty, rich foods.  Common sense (and my sane husband) stop me from doing these things. I don't really want to be the crazy house on the block, with a front yard decorated with scarecrows and Jack-O-Lanterns in the middle of July. But I kind of do.

Instead, I allow myself a few simple concessions that facilitate my fantasy but prevent the wrath of the home owner's association.  I pull out one single, pumpkin scented candle that fills a room with it's spicy aroma. The wreaths and Indian corn stay tucked safely away until September but one lone candle comes out early every year like a harbinger of Autumn tranquility.

As much as I want to make a big turkey dinner or a steamy pot of potato soup, I resist that too. The soaring mercury does help to quell the urge to spend a day in a hot kitchen. I do however pull out a couple of recipes and make a dish or two, better suited for a crisp, chilly night than a humid, sticky afternoon. Sometimes, like yesterday, I will take a favorite Autumn ingredient and translate it to a Summery dish.
This pumpkin milkshake is cool and refreshing after a July barbeque but it's flavor envokes memories of  a November night.


Tips:
  • Instead of vanilla, try pumpkin, toffee, cinnamon, coffee or honey flavored ice cream. The more interesting a flavor of ice cream you use, the more interesting a flavor the milkshake will have.
  • For a malt, add a tablespoon or two of malted milk powder
  • If you like your shakes really thick, use less milk or more ice cream.
  • For best results, chill the canned pumpkin puree for 2 hours before making milkshakes.
  • The maple syrup is added to enhance the flavor of the pumpkin. Honey or even brown sugar can be easily substituted.
  • This milkshake is also great during Indian summers and/or the temperature is still in the 80s on Halloween (welcome to Texas).

Pumpkin Milkshakes

8oz Vanilla Ice Cream
4oz pumpkin puree (like Libby's)
1 cup milk
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice

In a blender, add all ingredients in order above. Blend for several seconds until well combined and desired consistency is achieved. Pour into glasses and top with a sprinkle of additional pumpkin pie spice or cinnamon.

2 comments:

CJ {Pink Tea} said...

Visiting from NFF... My husband is the same way. He definitely begins to crave Fall once we are done with our summer vacations.

Debra Joy said...

These look delicious. I miss fall. I live in a place where the seasons don't change. I think I am going to make pumpkin milkshakes to cope. :)

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