Place milk and chocolate in a small saucepan over medium-low heat and simmer, stirring, until chocolate is melted but not boiling, about 5 minutes.
Pour chocolate mixture into a blender. Cover and hold lid down with a potholder; blend until foamy. Pour into a mug. Break the chile into 2 or 3 pieces, discarding seeds, and drop into the hot chocolate. Drink immediately.
Beat eggs and add in order:
spices, salt, sweetener, melted butter, hot pumpkin and scalded milk.
Pour into pastry shell and bake at 450\u00b0 for 10 minutes, then at 325\u00b0 for 30 minutes.
Makes 6 servings.
For the pumpkin latte mix, combine pumpkin puree with sugar. Season with cinnamon, cloves, nutmeg and ginger. Set aside. Combine 1 2/3 cups milk and vanilla sugar. Warm briefly. Add coffee and spiced pumpkin puree. Keep warm.
Heat remaining milk. Froth with a mini frother or whisk until foamy. Pour hot pumpkin latte mix into a glass. Top with milk foam and sprinkle with sugar cinnamon. Serve hot.
FOR MICROWAVE:
Stir ingredients together as well as you can in a large microwavable cup.
Microwave cup with ingredients in this order (stirring in between): 25 sec., 35 sec., 15 sec.
Happy drinking!
FOR STOVETOP:
Heat up milk in 2 quart sauce pan on medium-low.
When milk is warm, add liquids. Stir.
Add all the dry ingredients, but start with the cocoa powder and WHISK constantly to get all the clumps out.
When desired temperature is reached, pour into mug and drink!
50 degrees F.
Cut pumpkin in half and remove all
Heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon
n order to keep pumpkin mixture hot.
Spoon hot pumpkin mixture into 1
Combine milk, coffee and Hot Buttered Drink Mix in a mug and stir well.
Garnish with dollop of whipped cream and sprinkle with chocolate if desired.
Give mixture of Hot Buttered Drink Mix recipe and mugs in a decorated basket to someone you care about.
Prick pumpkin chucks with a fork.
Steam pumpkin; set aside.
Saute onions in butter until translucent.
Add pumpkin and cook for 5 minutes.
Add chicken broth (salt, pepper and spices).
Cook mixture for 10 minutes. Remove from heat; put mixture in food processor or blender and puree until smooth.
Put cream or milk in small bowl; add a little of the hot pumpkin mix to milk, then add back into hot pumpkin mix and whisk.
Put pan back on low heat and continue to whisk until soup thickens enough to coat a spoon.
Serve with garnish of choice.
hrough a sieve over the pumpkin mixture; reserve the lemon hulls
gg white while still hot.
Process pumpkin, sugar, spices and salt
Turn pumpkin into saucepan and cook over direct heat for 10 minutes, until somewhat dry and slightly caramelized, stirring constantly.
Remove from heat.
Blend the sugar, salt and spices. Stir into hot pumpkin.
Beat eggs, add milk and water.
Beat into pumpkin mixture until smooth.
Pour into pastry pan.
Bake in a hot oven (450\u00b0) for 15 minutes.
Reduce heat to slow (300\u00b0) and continue baking, about 45 minutes longer or until pie tests done. Cool before serving.
Combine pumpkin, brown sugar, milk and cornstarch, egg yolks and spices in top of double boiler; cook over hot, not boiling, water until thickened, stirring constantly.
Add softened gelatin to hot pumpkin mixture and stir until dissolved.
Remove from hot water; chill until mixture begins to thicken.
Beat egg whites until stiff, but not dry.
Beat in sugar.
Fold into pumpkin mixture.
Add orange rind (grated) and 2 teaspoons whipped cream; fold into all.
Pour into baked shell.
Chill.
Top with additional whipped cream.
In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
Place over medium high heat and bring to a boil.
Reduce heat and simmer, stirring constantly for 5 minutes.
Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in a boiling water bath for 10 minutes.
Tie spices in double thick cheesecloth.
Combine sugar and vinegar in a large kettle.
Bring to a boil.
Lower heat a little and put in spice bag.
Boil about 5 minutes.
Add pumpkin pieces and cook over medium heat until tender.
Remove spice bag.
Spoon hot pumpkin into hot, sterile jars.
Cover with hot syrup.
Seal at once.
Yields 5 pints.
Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt
Place egg yolks, pumpkin, sugar, vanilla, salt and spices in top of double boiler.
Cook over hot water, stirring constantly, until it begins to thicken.
Mix unflavored gelatin with cold water.
Dissolve gelatin in hot pumpkin.
Refrigerate until congealed.
Beat egg whites and sugar until stiff.
Fold into chilled pumpkin.
Pour into baked crust.
Keep refrigerated until serving.
Combine apple cider and Hot Buttered Drink Mix in a mug and stir well.
Garnish with orange slice and sprinkle with nutmeg if desired.
minutes.
Beat together pumpkin, milk, eggs, sugar, salt, cinnamon