Recipe: Pumpkin Spice Toddy and Wintermint
Warm up with these tasty backcountry winter cocktails!
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
