Backpacker Magazine – Fall/Winter Gear Guide 2010

Recipe: Pumpkin Spice Toddy and Wintermint

Warm up with these tasty backcountry winter cocktails!

by: Crystal Sagan

Tags:
• Food & nutrition
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• Skills
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• Recipes
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• Backcountry bartender
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Pumpkin Spice Toddy
This tempest of flavor is nothing less than fall in a flask. Enjoy in moderation as alcohol will chill and dehydrate you.

4 tablespoons canned pumpkin pie mix (not pumpkin puree)
2 ounces cream
¼ ounce unsweetened hazelnut syrup (found in a grocery’s coffee section)
1½ ounces añejo tequila (we like Milagro Añejo)

Mix equal parts (by volume) of cream and pumpkin pie mix. Add cream, pie mix, and hazelnut syrup to a pot, and bring to a light boil. Add tequila, stir, and pour into a cup. If desired, garnish with shaved chocolate. Serves 1.

Wintermint
Leave the Altoids at home. Minty refreshment never tasted so good.
 
1.5 ounces Baileys Irish Cream
1 peppermint tea bag

Steep tea for four to seven minutes, add Baileys, enjoy. Serves 1.


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