Warm up this winter with Van Ryn and NOMU

2017-07-13 06:01
One lucky Kouga Express reader stands the chance to win a bottle of Van Ryn’s 10 year Vintage Brandy, as well as a 150g tin NOMU Unsweetened Cocoa Drink, a 50ml NOMU Vanilla Paste and a 100g NOMU Sweet Rub - perfect to make the Chocolate Pumpkin Pie Choctail.  Photo:SUPPLIED

One lucky Kouga Express reader stands the chance to win a bottle of Van Ryn’s 10 year Vintage Brandy, as well as a 150g tin NOMU Unsweetened Cocoa Drink, a 50ml NOMU Vanilla Paste and a 100g NOMU Sweet Rub - perfect to make the Chocolate Pumpkin Pie Choctail. Photo:SUPPLIED

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WHY venture outdoors this winter when you can curl up and indulge yourself with a hot drinking chocolate and fine brandy cocktail?

To ensure that you survive the worst of winter in indomitable style, Distell commissioned renowned cocktail specialist, Owen O’ Reilly, to create three winter hot chocolate cocktails – or as he likes to call them, hot brandy choctails.

Fine potstill brandy and quality, dark chocolate always make a great pairing. Using the award-winning Van Ryn’s 10 year Vintage Brandy and the Van Ryn’s 12 year Old Distil-ler’s Reserve potstill with NOMU’s latest range of premium hot drinking chocolate, re-sidents can make these recipes at home. These hot brandy choctails promise the most decadent accompaniment to a chilly winter evening.

Van Ryn’s Pumpkin Chocolate Pie

Ingredients

  • 50ml Van Ryn’s 10 Year Old Vintage Brandy
  • 35ml Pumpkin puree
  • 2 heaped teaspoons NOMU skinny Hot Chocolate
  • Top with boiling water (leave space for cream)
  • NOMU Vanilla whipped cream

Preparation

  • Build all ingredients in a serving vessel. Pour Brandy and pumpkin puree into mug/glass. Add NOMU chocolate and stir to a paste. Add boiling water and stir briskly. Top with vanilla whipped cream and garnish with pumpkin puree* and NOMU cinnamon rub. Serve with a dessert spoon.
  • Served in a parfait glass, garnished with pumpkin puree and NOMU cinnamon rub.

*Pumpkin puree

  • Use any dessert pumpkin (Butternut works well). Cut pumpkin in four pieces, remove seeds and place on a baking tray. Sprinkle with pumpkin pie spice (a mix of cinnamon, nutmeg, all spice, cloves and dried ginger) and bake at 200 degrees Celsius for an hour or until pumpkin is soft to the touch.
  • While baking, make a spiced syrup: 300ml water with 200g sugar and 2 heaped teaspoons pumpkin pie spice on the stove. Bring to boil while stirring, and simmer for 10 minutes.
  • Add chunks of baked pumpkin (skin removed) to a blender or food processor and add the spiced syrup. Blend until smooth and strain through a fine strainer. Add a little water if the puree is too thick. Use immediately or store in fridge for up to 3 days.

For more delicious recipes, visit the Kouga Express Facebook Page at Kouga Express Newspaper.

WIN! WIN! WIN!

One lucky Kouga Express reader stands the chance to win a bottle of Van Ryn’s 10 year Vintage Brandy, as well as a 150g tin NOMU Unsweetened Cocoa Drink, a 50ml NOMU Vanilla Paste and a 100g NOMU Sweet Rub - perfect to make the Chocolate Pumpkin Pie Choctail.

To enter, look for the competition on the Kouga Express Facebook Page and leave your contact details in the comment section.

No under 18’s are allowed to enter.

The competition closes at noon on July 25.

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