Last time, we talked Butterbeer. Now we’re moving on to a popular wizardy breakfast drink: pumpkin juice.
Although you can buy the exact beverage sold at WWoHP, it’s rather pricey. The ingredients are simple enough – so here’s a great recipe to start with – this makes enough for one drink, so scale up as necessary. By the way – Pumpkin Juice is a rather mellow drink, so don’t expect to be slapped in the face with flavor. And it shouldn’t taste like pumpkin pie, either – that’s what pumpkin pasties are for.
- 8 oz apple juice (you can also use apple cider for a bit more depth of flavor)
- 3 oz of canned apricots (current recipe sold in WWoHP) or 3 oz of canned pears (original recipe)
You may substitute an equal amount of Apricot or Pear nectar if your store carries it (Kerns, Jumex, Goya, etc.) Please do not substitute apricot preserves jam/jelly in the drink instead of the juice(s) above.
Note: The Apricots make the drink sweeter, while the pears merely add a hint of flavor. Also, whichever canned fruit you purchase, if you are able to – buy the cans in light syrup (they have no high fructose corn syrup!)
- 3 Tablespoons of canned pumpkin (NOT Pumpking Pie Filling. I buy a 15 oz. can, and you’ll have enough left over to make Pumpkin Pasties next week when I post the recipe)
- 1/4 teaspoon apple pie spice
- 2 Tablespoons Pumpkin Pie Spice
- 1/4 cup light brown sugar (you may substitute plain granulated if you’d like, again, it’s a flavor profile thing…)
- Water, to thin mixture to your taste. (2 or 3 ounces)
Combine ingredients in a blender and let it get down to business. Give it a while to liquefy the ingredients. When that’s all done:
Sieve the juice through a strainer into a bowl or juice jug. You’ll have to pour some juice into your sieve, press the liquid out, toss the pulp and repeat. I usually reserve a heaping spoonful of pulp to add back into the juice – it’s good for you!
Note: If you use Apricot or Pear nectar, you won’t need to sieve your juice.
I recommend making your pumpkin juice the night before and chilling it in the refrigerator overnight – one good swirl with a long spoon and you’re ready to serve. If you make a large batch, the juice will keep, covered, in the refrigerator for about 5 days (But it’ll probably be drunk in about 2!)
If you’d like a more intense flavor, add the spices to your apple juice/cider and simmer for 2-3 minutes to release the oils/flavors in the spices. Allow to cool. Add all ingredients to blender, then continue preparation as above.