I’m finally letting the pumpkin out of the patch! I kept it quiet for 25 weeks but it’s time to share our good news. I’m having a cupcake of my own due in early February.
I wasn’t keeping it a secret for so long for any special reason. I really wanted to make a cute baby gender reveal cake to post but with moving, living in temporary housing and not having a fridge I just didn’t find the time. Our fridge is finally coming on Wednesday so I hope to make it in the next weekend or two.
Until then I’ll let you guess if it’s a boy or a girl! My friend Sophia sent me a book called Preggatinis and I immediately made both of the autumn mocktails. I definitely miss real coffee more than alcohol but these are sure fun to make. I made my own pumpkin pie coffee syrup to impart spiciness to the cocktail. I don’t have any martini glasses. I had to quadruple the recipe to fill up the mason jar glasses.
I have a fun orange Halloween mocktail coming up later this week.
2 graham crackers
1 ounce pumpkin pie coffee syrup (or cordial)
2 ounces milk
1 1/2 ounces sweetened condensed milk
1 tbs canned pumpkin
whipped cream for topping
- Crumble the graham crackers into small crumbs. Roll the edge of your cocktail glass in some corn syrup or extra coffee syrup and then into the graham crumbs.
- In a cocktail shaker combine the coffee syrup, milk, condensed milk and pumpkin. Shake vigorously and then pour into the prepared glass.
- Top with some whipped cream and extra graham cracker crumbs.
The coffee syrup is very sweet. You may want to add less.