Add an extra creepy note to your Halloween party with this steaming pumpkin punch, served in a hollowed out pumpkin for extra effect. For some spooky Halloween party food ideas, check out out our blog.
Note: Use bowls that will not shatter with dry ice and make sure your witches’ hat is on nice and tight before you begin.
- Measuring cups
- Large hollowed out pumpkin
- Small and large mixing bowls
- Food processor or masher to puree pumpkin
- Fine mesh strainer
- Large water jug
- 750 ml bottle of spiced rum
- 1 c orange juice
- 1 c lemon juice
- 1 c spiced syrup (see recipe below)
- ½ c pumpkin puree
- 2½ c carbonated water
- Cinnamon sticks for garnish
- Dry ice (order in advance)
- In a large bowl, add the spiced rum, orange juice, lemon juice, spiced syrup and pumpkin puree. Stir to combine.
- Once combined, pour the mixture through a fine mesh strainer into large water jug and chill until ready to serve.
- Meanwhile, place large metal bowl into your hollowed pumpkin. Fill the bottom of the bowl with dry ice using tongs, and cover with the slightly smaller bowl which will hold your punch.
- Pour the mixture into the punch bowl. Add the carbonated water and stir to combine.
- Soon before serving, carefully pour hot water into the bottom bowl so that it contacts the dry ice, thus activating the vapours. Ensure hot water does not go into the punch.
- Stir before serving into glasses garnished with a cinnamon stick.
To keep the smoky effect going, replenish the dry ice as it melts.
- ½ c demerara sugar
- ½ c water
- 6 whole cloves
- 6 allspice berries
- 1 cinnamon stick (broken into pieces)
- 1 star anise pod
- 6 white peppercorns
- ½ nutmeg (cracked)
- Add the spices to a small saucepan over medium heat. Shake the spices back and forth so that they do not burn.
- As soon as the spices become toasty and aromatic add the water and sugar. Stir continuously to dissolve the sugar.
- Bring to a simmer and turn the heat to low. Let simmer for 10 minutes, remove from heat, and strain through a fine mesh strainer.
Recipe from Honestly Yum