A message from
CARLOS FRÍAS
Food & Dining Editor
Close your eyes and you can nearly picture what you expect on your holiday table.
It should be warm, inviting, familiar. But does it have to look plain?
Open your eyes — literally and figuratively — and see that your holiday meal can be both nostalgic and exciting. At least, that’s what some of Miami’s best chefs think.
We asked some of South Florida’s most established chefs to take holiday classics and reimagine them. Now, you might worry that these recipes are too complex to be served both at home and a fine restaurant. You’d be wrong.
Some of these dishes have a family connection. Ariete chef Michael Beltran’s is taken straight from his grandmother’s notebook. They are the kinds of dishes you can easily replicate at home. Use them to show your guests what the holiday table can be.
Pumpkin Soup
CHEF DANIEL BOULUD
BOULUD SUD
BOULUD SUD
Daniel Boulud is one of the world’s great French chefs, but the techniques he uses in this simple soup translate easily to a home kitchen. It’ll put a warm spot in your stomach this holiday.
INGREDIENTS
4 butternut squash1 pumpkin
4 oz. diced garlic
4 oz. ginger
1 lb. carrots
1 lb. leeks
1 lb. onions
1 lb. celery
7 oz. pomegranate molasses
8 oz. butter
4 oz. Ras el hanout (Morrocan spice blend)
Olive oil
Salt
PREPARATION
Roast the pumpkin and squash at 300° for 1 hour. Sweat the mirepoix (carrots, leeks, onion and celery), garlic and ginger in butter with the ras el hanout. Add the roasted pumpkin and squash and continue cooking. Season with salt and pomegranate molasses. Garnish with pomegranate seeds, crème fraiche, pumpkin seeds and oil.Corvina Ceviche
CHEF FERNANDO CRUZ
1 HOTEL SOUTH BEACH
1 HOTEL SOUTH BEACH
Traditional appetizers conjure a wide array of mental images in South Florida where our varied cultures inspire a host of childhood memories around the dinner table. A great ceviche recipe — this one with a Peruvian bend — is a must for any Miami home cook.
INGREDIENTS
8 oz. corvina fillets, skin off, medium diced2 oz. red onions, thinly sliced
5 oz. sweet peppers, thinly sliced in coins
2 oz. choclo (Peruvian large-kernel corn), boiled in salt water and cooled
1 oz. cilantro, chopped, no stems
6 oz. Leche de Tigre (see below)
6 oz. malanga chips
1 oz. micro cilantro
Chef’s note: If your local fish market doesn’t have corvina, you can substitute for any white flesh fish.
PREPARATION
Leche de Tigre1/4 cup celery, washed, no leaves, diced
2 oz. white onion, diced
1/2 oz. Serrano pepper, seeds removed, diced
1/4 inch ginger, peeled, diced
1 cup fresh lime juice
Kosher salt
For the Leche de tigre, add all ingredients in the blender, blend until smooth and season with salt to taste.
Chef’s note: Leche de tigre is Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. If you want a very spicy Leche de tigre, add more Serrano chili.
Miso marinated chicken drumsticks with maple horseradish pomegranate glaze
CHEF ADRIANNE CALVO
Chef Adrianne has been a favorite of diners in Kendall for more than a decade, where she prepares unexpected dishes at an unexpected suburban location. This miso-marinated chicken is a departure from the expected, as is Chef Adrianne, and it’s among her 100 best recipes. It is featured in her new cookbook, “The A-List: Chef Adrianne’s Finest.”
INGREDIENTS
4 chicken drumsticks1 Tbsp miso paste
1 Tbsp light soy sauce
1 Tbsp garlic, minced
1 Tbsp ginger, grated
1 Tbsp honey
1 Tbsp rice wine vinegar
1 cup water
1/4 cup pure maple syrup
1 tsp horseradish
1 Tbsp pomegranate seeds, plus more for garnish chives, minced for garnish
PREPARATION
In a mixing bowl, whisk together miso paste, soy sauce, garlic, ginger, honey, rice wine vinegar, and water to make a marinade. Place the drumsticks in the marinade and refrigerate for 4-6 hours. Preheat the oven to 400 degrees F. Remove the drumsticks from the marinade and pat dry. Place on a nonstick baking sheet and cook for 15-17 minutes. Meanwhile in a small saucepan, cook maple syrup, horseradish, and pomegranate seeds over medium high heat until thickened slightly in about 5-10 minutes. Add the glaze to a medium bowl and toss the drumsticks in the glaze and return to the oven for another five minutes to allow the glaze to adhere to the chicken. To serve, garnish with pomegranate seeds and chives.Fricase de pavo (Turkey Fricassee)
CHEF MICHAEL BELTRAN
AND HIS ABUELA, HORTENSIA GUERRA
AND HIS ABUELA, HORTENSIA GUERRA
Michael Beltran grew up watching his grandmother cook and those recipes inspire his cuisine at Coconut Grove’s Ariete. He went through her hand-written recipe book and plucked this gem. “This recipe was taken from my abuela’s words and re-envisioned in my eyes,” he said.
1 bottle Cabernet Sauvignon
2 cups sofrito cubano (recipe below)
1 cup San Marzano tomatoes, chopped
1 tomato
2 lbs butterball potatoes
1 cup Castelvetrano olives
2 tsp Mexican oregano
2 Tbsp Pimenton de la Vera (Spanish smoked paprika)
Salt and black pepper, to taste
SOFRITO:
1 red pepper, small dice
1 red onion, small dice
1 green pepper, small dice
1 poblano pepper, small dice
2 garlic cloves, rough small chop
TURKEY STOCK:
1 onion, large dice
1 carrot, large dice
4 stalks of celery, whole
1 bay leaf
1 cup Cabernet Sauvignon
HERB SALAD:
2 sprigs of mint, removed from stem
2 sprigs parsley, removed from stem
2 sprigs basil, removed from stem
INGREDIENTS
10 lb whole turkey1 bottle Cabernet Sauvignon
2 cups sofrito cubano (recipe below)
1 cup San Marzano tomatoes, chopped
1 tomato
2 lbs butterball potatoes
1 cup Castelvetrano olives
2 tsp Mexican oregano
2 Tbsp Pimenton de la Vera (Spanish smoked paprika)
Salt and black pepper, to taste
SOFRITO:
1 red pepper, small dice
1 red onion, small dice
1 green pepper, small dice
1 poblano pepper, small dice
2 garlic cloves, rough small chop
TURKEY STOCK:
1 onion, large dice
1 carrot, large dice
4 stalks of celery, whole
1 bay leaf
1 cup Cabernet Sauvignon
HERB SALAD:
2 sprigs of mint, removed from stem
2 sprigs parsley, removed from stem
2 sprigs basil, removed from stem
PREPARATION:
FOR TURKEY STOCK:Break turkey down into two legs, two wings, two breasts, rib cage.
Roast rib cage and wings in a roasting pan at 350 degrees until they are golden brown. Add onions, carrots and celery halfway through the roast. Once fully roasted (about 30 minutes), add wings and bones to a medium size stock pot and a fresh tomato, halved. Add water to cover bones by 3 inches.
Place the stock over medium heat for three hours. Then strain the stock and set aside. This can be done ahead of time or the day before cooking the turkey. Discard bones and wings.
FOR FRICASSEE:
Place a medium-sized braising pot or rondeau (or in abuela’s words “cazuela grande”) on medium heat and add enough oil to coat the bottom of the pan. With the skin on, season the turkey breasts and legs liberally with salt and black pepper. Place meat inside of rondeau and sear until golden brown (about 5 min). Once the turkey is nicely seared, remove and place on a wire resting rack.
Add sofrito and potatoes to pot to sweat over medium heat. After 10 minutes add Pimenton de la Vera and Mexican oregano. Cook for another 3 minutes. The smell of sofrito and spices will perfume the room – that means you are on the right track.
Add chopped San Marzano tomatoes and cook for 5 min.
Add the bottle of red wine and cook down by 50 percent. Then place the turkey back into the pot. Once the turkey is nestled into the pot, add the turkey stock until it covers the meat. Cover with aluminum foil and place in an oven at 300 degrees.
After 30 minutes, take potatoes out of the braise and set aside. Place turkey back in the oven.
Leave the turkey in the oven and check after one more hour. When the dark meat or the leg is fork-tender, the dish is ready. Remove from oven and remove the turkey from the liquid. The sauce needs to be reduced to consistency. Then add the olives, and the already cooked potatoes.
TO SERVE:
In a large serving plate with a semi deep belly, place the pulled dark meat at the base of the plate. Slice the breast meat and place on top. While the braising sauce is warm, pour liberally on top of the braised meat. Top with the fresh herb salad. Serve with a side of white rice and avocado.
Caribbean smothered chicken with coconut, lime and chiles
CHEF CARLA HALL
Photo credit: Goran Kosanovic for The Washington Post;
Food styling by Bonnie S. Benwick/ The Washington Post
Food styling by Bonnie S. Benwick/ The Washington Post
Who says chicken has to be boring?
This version, from “Carla Hall’s Soul Food: Everyday and Celebration,” combines the flavors of the Caribbean with everyone’s favorite southern yardbird.
Kosher salt
Freshly ground black pepper
1 tsp vegetable oil
6 large sprigs thyme, plus fresh thyme leaves for serving
2 large onions, thinly sliced
2 cloves garlic, coarsely chopped
1 habanero pepper, partially slit open
1 cup low-fat coconut milk
1/4 cup water
Finely grated zest and juice of 1 large lime, plus wedges for serving
1/2 tsp curry powder
INGREDIENTS
4 large bone-in, skin-on chicken thighs (about 1 1/2 pounds total)Kosher salt
Freshly ground black pepper
1 tsp vegetable oil
6 large sprigs thyme, plus fresh thyme leaves for serving
2 large onions, thinly sliced
2 cloves garlic, coarsely chopped
1 habanero pepper, partially slit open
1 cup low-fat coconut milk
1/4 cup water
Finely grated zest and juice of 1 large lime, plus wedges for serving
1/2 tsp curry powder
PREPARATION
Season the chicken generously all over with salt and pepper.Heat the oil in a large, shallow Dutch oven or deep sauté pan over medium-high heat. Add the chicken to the pan, skin sides down. Sear for about 5 minutes, turning them over once, until browned on both sides and some of their fat has rendered. (They will not be cooked through.)
Push the thighs to one side of the pan, turning them skin sides up; add the thyme and onions to the other side of the pan and reduce the heat to medium-low. Cook for about 4 minutes, stirring occasionally, or until they pick up some color.
Add the garlic, habanero pepper and 1/2 tsp each of salt and pepper. Cook, stirring, for 1 minute, then pour in the coconut milk and water. The browned skin on the thighs should remain above the level of liquid. Increase the heat to medium; once the liquid begins to boil, move the onion mixture around the chicken pieces, as needed. Cover and cook for about 20 minutes, or until the chicken is cooked through. Discard the thyme sprigs.
Uncover and stir in the lime juice. Cook for about 5 minutes, then stir in the curry powder and lime zest. Scatter some thyme leaves on top.
Serve right away (with or without the pepper), with lime wedges.
Uncover and stir in the lime juice. Cook for about 5 minutes, then stir in the curry powder and lime zest. Scatter some thyme leaves on top.
Serve right away (with or without the pepper), with lime wedges.
Thyme-smoked 4-inch porterhouse steak
CHEF MICHAEL SCHWARTZ
MICHAEL’S GENUINE
MICHAEL’S GENUINE
Michael Scwhartz has been making magic in the Design District with a restaurant named for his food: Genuine. This recipe is a simple, grilled steak to feed a family, with a smoky twist your guests will appreciate. “Grilling with wood chips is a common way to infuse flavor into meat, but for extra oomph, I turn to herb-infused smoke instead,” Schwartz says. “Tossing damp woody herbs like thyme (rosemary would work here as well) directly onto the fire lends a distinctive earthy essence, redolent of aromatics. The intoxicating smell makes your belly grumble and always instigates the ‘wow factor’ with guests.”
1 big bunch (1/4 lb) fresh thyme
2 Tbsp kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp extra-virgin olive oil, plus more for the grill
INGREDIENTS
1 3 to 4 pound porterhouse steak, 3 - 4 inches thick1 big bunch (1/4 lb) fresh thyme
2 Tbsp kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp extra-virgin olive oil, plus more for the grill
PREPARATION
Let the steak stand at room temperature for 30 minutes. Take 6 sprigs of the thyme and strip the leaves from the stems. Finely chop the leaves; you should have about 1 tablespoon. Set aside. Put half of the remaining sprigs of thyme in a small bowl. Cover with cool water and soak for 10 minutes while heating up the grill.Preheat a gas or charcoal grill to medium-low. Pat the steak dry and rub both sides with the chopped thyme, salt, and pepper, pressing to adhere. Drizzle both sides of the steak with oil and rub the grill grates with oil to prevent sticking. Put the steak on the grill, close the lid, and grill for 8 minutes for medium-rare. Using tongs, carefully lift up the grill grate and toss a third of the soaked thyme sprigs directly onto the gas burner or coals so they smolder, imparting an amazing aroma and flavor.
Rotate the steak a quarter turn to “mark” it. Close the lid, and continue to grill the steak for another 8 minutes. Open the lid and again, carefully lift up the grill grate and set the remaining smoked thyme directly on the fire. Turn over the steak and cook for 8 minutes, rotate, and cook for 8 minutes more. Check the internal temperature of the steak with an instant read thermometer, it should be about 125°F for medium-rare.
Transfer the steak to a cutting board and allow to rest for 10 minutes so the juices can settle before carving.
To serve, cut the meat away from the bone and set the bone on a serving platter. Cut the steak into 1/4-inch-thick slices. Shingle the slices around the bone. Scatter the remaining thyme springs on top.
Transfer the steak to a cutting board and allow to rest for 10 minutes so the juices can settle before carving.
To serve, cut the meat away from the bone and set the bone on a serving platter. Cut the steak into 1/4-inch-thick slices. Shingle the slices around the bone. Scatter the remaining thyme springs on top.
Veggie-stuffed poblanos
CHEF INGRID HOFFMAN
Miami-based celebrity chef Ingrid Hoffmann hasn’t let a lupus diagnoses interfere with her love of food. In fact, in her newest cookbook for the American Diabetes Association, “Latin Comfort Foods Made Healthy: More Than 100 Diabetes-Friendly Latin Favorites,” she picked recipes that she says are as healing as they are delicious. Poblano peppers are mostly used in Mexican cuisine. They are packed with flavor and are great to stuff with just about everything but the kitchen sink. I encourage you to give them a try if you are not familiar with them. They do have a hint of spice, just enough of a kick to enhance the flavor.
INGREDIENTS
Nonstick olive oil spray4 poblano peppers (about 1 lb total)
1 Tbsp olive oil
1 (8-oz) package mushrooms, coarsely chopped
1 cup shredded carrots
4 scallions, thinly sliced
4 cloves garlic, minced
1/8 tsp salt
2 Tbsp chopped fresh basil
4 Tbsp crumbled queso fresco
PREPARATION
Preheat the broiler. Line a broiler pan with foil. Lightly spray the foil with nonstick spray. Place the poblanos on the pan and broil, 4 inches from the heat, turning occasionally, until the poblanos are tender and slightly charred in spots, about 8 minutes.Place the poblanos in a zip-close plastic bag; squeeze out the air and seal the bag. Let stand 15 minutes. Leave the broiler on.
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, carrots, scallions, garlic, and salt and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Remove from the heat. Stir in the basil until well mixed.
Meanwhile, peel the poblanos. Make one slit to create a pocket and remove the seeds. Stuff each pepper with one-quarter of the mushroom mixture and top with 1 Tbsp of cheese. Broil the stuffed peppers, 4 inches from the heat, until the filling is hot and the cheese begins to melt, about 4 minutes.
Plant-based baked mac & cheese
BENJAMIN GOLDMAN
CHEF DE CUISINE, PLANTA SOUTH BEACH
CHEF DE CUISINE, PLANTA SOUTH BEACH
Try not to gasp. We don’t mean to mess with tradition but we do mean to mess with your mac and cheese. With Miami named one of the country’s most vegetarian- and vegan-friendly cities in the country, you’d be smart to put out a dish that suits more and more diets — and is also delicious.
1 cup almond parmesan
4 tsp salt
2 yellow onions, diced
1 head cauliflower, chopped
1 cup confit garlic
3 Tbsp confit garlic oil
2 Tbsp garlic powder
1/2 cup almond milk
2 tsp lemon
1 quart cashews
2 Tbsp nutritional yeast
1 cup rigatoni
2 Tbsp green peas
3 Tbsp smoked mushrooms
Salt and pepper, to taste
INGREDIENTS
4 cups croutons1 cup almond parmesan
4 tsp salt
2 yellow onions, diced
1 head cauliflower, chopped
1 cup confit garlic
3 Tbsp confit garlic oil
2 Tbsp garlic powder
1/2 cup almond milk
2 tsp lemon
1 quart cashews
2 Tbsp nutritional yeast
1 cup rigatoni
2 Tbsp green peas
3 Tbsp smoked mushrooms
Salt and pepper, to taste
PREPARATION
For bread crumbs:Crush croutons by hand until crumbled. In a bowl, mix crushed croutons, almond parmesan and salt. Set aside.
For Garlic Alfredo sauce:
Sweat onions and cauliflower in a pot with 3 tablespoons of garlic oil. Cook until translucent, season with salt. Use a Vitamix or blender to combine onions, cauliflower, confit garlic, almond milk, nutritional yeast and garlic powder until smooth and set aside.
In a separate Vitamix or blender, mix the cashews and lemon juice until smooth. Start at a low speed and work your way up. Once mixture is smooth and creamy, slowly start to add the puree mixture. Season with salt and fresh cracked pepper.
For mac & cheese:
Boil pasta for 8-10 minutes or until al dente, then drain. Sauté peas and mushrooms, salt to taste. Mix pasta with Garlic Alfredo sauce until creamy.
Set oven to broil at 350°F. Transfer mac & cheese to baking pan and top with bread crumbs. Bake in oven until golden. Garnish with fresh parsley.
For mac & cheese:
Boil pasta for 8-10 minutes or until al dente, then drain. Sauté peas and mushrooms, salt to taste. Mix pasta with Garlic Alfredo sauce until creamy.
Set oven to broil at 350°F. Transfer mac & cheese to baking pan and top with bread crumbs. Bake in oven until golden. Garnish with fresh parsley.
Florida cheddar and chives biscuits
CHEF RICHARD HALES
BIRD & BONE, THE CONFIDANTE
BIRD & BONE, THE CONFIDANTE
You can fill a home with scents from the kitchen, but it’s never complete without the aroma of fresh-baked bread. And these popable biscuits do just the trick. For Hales, who grew up in Tampa with Filipino lineage, these offer a taste of classic Southern fare.
Makes 25-35 small biscuits
Makes 25-35 small biscuits
INGREDIENTS
2 cups all purpose flour1 Tbsp white granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp Kosher salt
6 Tbsp unsalted, cold, diced butter
1 1/2 cups extra sharp shredded cheddar cheese
1/4 cup + 2 tablespoons fresh, finely chopped chives
1 cup buttermilk
(Buttermilk made by mixing 1 cup whole milk with 1 Tbsp vinegar. Mix and let rest for five minutes.)
PREPARATION
Place rack in center of oven and preheat to 425 degrees. Grease a baking sheet. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. Cut in butter with pastry cutter until mixture resembles coarse meal.Add 1 cup of cheddar cheese and 1/4 cup of chives to the flour mixture and toss to combine. Using a rubber spatula, fold the buttermilk into the flour mixture until all the flour is moistened.
Using small ice cream scoop, scoop mixture and place on prepared baking sheet. Sprinkle remaining 1/2 cup cheddar and 2 tablespoons chives over the biscuits. Bake until light golden brown and firm to the touch for approximately 8 minutes. Serve warm or at room temperature.
Garlic lemon butter steamed artichoke and farro
CHEF ADRIANNE CALVO
Here’s another unexpected holiday dish from one of Miami’s most popular chefs, this one with an Italian twist.
INGREDIENTS
1 artichoke1/4 cup butter, unsalted
1 Tbsp garlic, minced
1/4 cup white wine
1 Tbsp lemon
1 tsp parsley, minced
1/4 tsp crushed red pepper flakes
1 tsp thyme, pulled from stem
Kosher salt and pepper to taste
1 cup farro, cooked, steamed for 25 minutes
Lemon for finishing
PREPARATION
Cut stem of artichoke and trim off the top. Cut away first outside row of artichoke leaves. Place artichoke in steamer and cook for 25 minutes. Steam artichoke until knife pierces base easily.In a large pot, add butter and garlic. Cook for 3-4 minutes over medium high heat. Add the artichoke. Add wine and lemon juice. Cook for another three minutes. Add parsley, crushed pepper, and thyme. Cover with lid and cook for five more minutes. Season to taste with salt and pepper. Add cooked farro.
To plate, remove the artichoke from pot and onto plate. Spoon extra sauce all over artichoke and in between leaves. Make sure farro is spread evenly throughout the artichoke. Sprinkle with lemon.
Turrón studded chilled chocolate brownies
CHEF NORMAN VAN AKEN
FROM NORMAN VAN AKEN’S FLORIDA KITCHEN
FROM NORMAN VAN AKEN’S FLORIDA KITCHEN
Photo credit: Debi Harbin Photography
Norman Van Aken has been bringing the flavors of the New World, the Caribbean and Latin America to elevate South Florida dining for decades. This decadent brownie recipe is no different, bringing elements of classic Spanish dessert to the most American of sweets.
INGREDIENTS
4 ozs unsalted butter8 ozs bittersweet chocolate (65%), chopped fine
2 ozs virgin coconut oil
1-1/2 cups granulated sugar
3 eggs, large
1 Tbsp vanilla extract
8 ozs all-purpose flour
1/4 cup cocoa powder
1/2 tsp kosher salt
8 ozs white turrón, rough chopped
PREPARATION
Preheat the convection oven to 325°F and set out a 10" x 10" baking dish.Melt the butter in a pot, then turn off the heat and drop in the chocolate. Wait 2 minutes, then stir smooth.
Meanwhile sift the flour with the cocoa powder. Whisk in the salt and set aside.
Stir the sugar into the melted chocolate mixture; then, the coconut oil, eggs, and vanilla.
Finally, stir in the flour. Pour the batter into the baking pan, then sprinkle the turrón all over the surface, pushing in slightly. Bake for 40 minutes, rotating half way. Allow to cool to room temperature. Loosen from the pan. Cut into portions and then chill, wrapped well.
Piña colada chia pudding
NAUTILUS CABANA CLUB
Your vegan and vegetarian options don’t have to end after the main course. A creamy chia pudding isn’t just fit to a meat-free diet. It’s a light alternative to a rich, heavy dessert like pumpkin pie.
INGREDIENTS
1/2 can coconut milk4 oz Greek pineapple yogurt
3 oz chia seeds
1 tsp agave
1 cup diced fresh pineapple
1/4 cup sweetened coconut shreds, toasted
1 oz pomegranate seeds
PREPARATION
Mix chia seeds with the coconut milk, agave and the Greek pineapple yogurt. Let sit 15 for minutes. Chia should have grown in size, and your mixture should be thick like a pudding. Served in jar or small bowl and garnished with diced pineapple, toasted coconut and pomegranate.Crazy beautiful cocktail
BRIAN WRIGHT
EXECUTIVE CHEF AT DOC B’S
EXECUTIVE CHEF AT DOC B’S
So many holiday cocktails — heavy, creamy, soaked in bourbon — are not suited to our South Florida climate. That’s why a bright, crisp drink is the perfect pairing to our fair (read: hot!) winters.
INGREDIENTS
1 oz CH Vodka (or your favorite)1 oz St. Germaine elderflower liqueur
1 splash St. George’s spiced pear liqueur
1 oz prosecco (we love Voveti)
Pinch dried hibiscus
PREPARATION
Add vodka, St. Germaine and St. George’s into a cocktail shaker. Add ice. Shake well. Strain into chilled martini glass. Top with prosecco. Garnish with hibiscus.Pumpkin coquito
LIVING ROOM, W HOTEL
Thousands of Puerto Ricans have made their new homes in South Florida after last year’s devastating hurricanes, bringing their traditions — among new businesses and restaurants — with them. No holiday drink fits more easily into South Florida than coquito. Call this Puerto Rican eggnog (without the egg), but this one with a hint of fall.
INGREDIENTS
12 oz condensed milk12 oz coconut cream
12 oz coconut water
12 oz pumpkin pie filling
Cinnamon (to taste)
Allspice (to taste)
Nutmeg (to taste)
Star anise (to taste)
High-quality dark rum (we used Zacapa 23 yr.)
PREPARATION
Boil 24 oz of water with all the spices until the mixture is reduced to half of the original volume. Blend the reduced spice water with the condensed milk, coconut cream, coconut water and pie filling. For every 6.5 oz of mixture, add 2 oz of dark rum. Garnish with fresh grated nutmeg and a torched cinnamon stick for aromatics.