| For Whipped Cream Mounds | |
|---|---|
| ½ cup | whipping cream |
| 1 Tbsp (heaping) | turbinado sugar |
| For the Cocktail | |
| 2 Tbsp | whipping cream |
| 2 oz | vanilla vodka |
| 1 oz | Creme de Cacao (clear) |
| 3 | ice cubes |
| 1 | frozen whipped cream mound |
| ¼ tsp | pumpkin pie spice blend |
| 1 tbsp | pumpkin puree |
Combine 1/2 cup of the whipping cream and sugar in a medium sized bowl; whip with a hand mixer until the mixture forms stiff peaks. Spoon the whipped cream into a pastry bag with a large tip attached (any shape is fine). Pipe the whipped cream into mounds (like little beehives) onto a tray lined with parchment paper. Immediately place in the freezer; freeze completely.
To prepare the cocktail, combine the remaining whipping cream, vanilla vodka, pumpkin puree and Creme de Cacao in a cocktail shaker with 2 ice cubes; shake vigorously. Strain into a chilled martini glass. Top with a mound of frozen whipped cream (save the other mounds for another day). Garnish with additional pumpkin pie spice, if you wish.
Go the extra step and make your own whipped cream. It’s so easy you’ll wonder why you ever bought the stuff you squirt from a can, which would only sink to the bottom of the glass instead of resting in a gorgeous mound atop the concoction.
Add a pecan nut garnish as a further nod to the ’pie’ aspect of pumpkin pie spice.
Use the clear (white) variety of Creme de Cacao for this recipe for the best flavor and visual appeal.
