Jamaican Pumpkin Punch is more than simply a drink; it’s an artisanal blend of flavors steeped in cultural history. The brilliant orange hues of the pumpkin combine well with nutmeg, cinnamon, and the tropical sweetness of condensed milk, resulting in a perfect blend that tantalizes the palette.
Beyond its delicious taste, Pumpkin Punch has an intriguing nutritional profile that makes it a guilt-free treat.
BENEFITS OF CONSUMING PUMPKIN
Pumpkin is not only delicious, but it is also packed with an impressive nutritional content.
1. It supports eye health.
2. It is low in calories.
3. It helps promote good bacteria and reduce bad bacteria in the gut.
4. It is rich in vitamins that strengthen the immune system.
5. It is rich in fiber, antioxidants and other nutrients that prevent heart disease.
INGREDIENTS NEEDED FOR JAMAICAN PUMPKIN PUNCH
1. Pumpkin – Depending on where you are located, it might be difficult to access Jamaican Pumpkin. Other good substitutes that I have used are Caribbean Pumpkin and Buttercup Pumpkin. You want to ensure that the pumpkin you choose has a bright orange colour as this will affect the colour of the drink. If you are buying it whole as oppose to cut, just look for a orange spot on the skin as that will indicate the colour inside.
2. Nutmeg
3. Water
5. Vanilla Nutrament – You can also substitute this with vanilla Supligen.
6. Vanilla
7. Salt
8. Cinnamon Stick
9. Cinnamon
10. Booze (optional)- This punch recipe is alcohol free, but you can also add Guinness Stout or Dragon Stout if you prefer. You can use the amount like I did in my Jamaican Carrot Juice recipe or to your preference.
HOW TO MAKE JAMAICAN PUMPKIN PUNCH
1. Wash and peel your pumpkin. Remove the seeds and discard or save for roasting.
2. Cut your pumpkin into chunks and set aside.
3. Bring a pot of water to a boil and add salt and a cinnamon stick.
4. Add in your pumpkin and cook until fork tender.
5. Once cooled, add your pumpkin, 3 cups of the boiled water, nutmeg, cinnamon and vanilla to a blender and blend until smooth. You may need to blend in two batches.
6. Pour the punch into a large bowl and mix in the nutrament and condensed milk.
7. Serve chill.
HOW TO STORE IT
This will last in the fridge for up to 7 days when stored in an airtight container.
DID YOU MAKE THIS RECIPE?
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JAMAICAN PUMPKIN PUNCH
Ingredients
- 2 lb Jamaican Pumpkin
- 1 tsp Vanilla
- 8 cups Water for boiling reserve 3 for blending
- 1 can Nutrament
- 1 tsp Salt for boiling
- 1 Cinnamon Stick
- ¼ tsp Nutmeg
- ¼ tsp Cinnamon
- 1 cup Condensed Milk
Instructions
- Wash and peel your pumpkin. Remove the seeds and discard or save for roasting.
- Cut your pumpkin into chunks and set aside.
- Bring a pot of water to a boil and add salt and a cinnamon stick.
- Add in your pumpkin and cook until fork tender.
- Once cooled, add your pumpkin, 3 cups of the boiled water, nutmeg, cinnamon and vanilla to a blender and blend until smooth. You may need to blend in two batches.
- Pour the punch into a large bowl and mix in the nutrament and condensed milk.
- Serve chill.
Notes
