- 50 ml Drambuie
- 60 g 100% pure canned pumpkin puree
- 120 ml full-fat milk (or whatever nasty substitute you use)
- 1 hefty pinch of ground cinnamon
- 1 good pinch of ground nutmeg
If you have a coffee machine, use the milk spout. Steam the milk, pumpkin puree and spices together until hot and foaming. If you have no coffee machine slowly boil in a saucepan until it rises up the side. Double-strain into a heatproof glass or a mug. Stir in the Drambuie. Top with additional milk foam and sprinkle a tad more ground nutmeg on top.
It can make you feel like you’re in the Highlands on a snowy Christmas day with a breeze blowing up your kilt, but do, please, leave the Buckfast back in the monastery.
You can use homemade pumpkin puree made from pie or sugar pumpkins. Skin them, clean them out and cut into cubes,. Put these on a baking tray, slide into an oven, preheated to 200ºC, for 40 minutes. Blend until very smooth.