Pumpkin Juice
yield: about a half gallon
adapted from a lot of recipes by Kristen
adapted from a lot of recipes by Kristen
10 c. apple juice or cider
1 15-oz can pumpkin puree
2 c. white grape peach juice (Welch's) or a half quart of home canned peaches
1/4 c. brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
pinch of allspice
2 tsp vanilla (added after cooking)
Place all ingredients except vanilla in a stock pot on the stove (use an immersion blender to blend peaches if using home canned.) Heat until just about to boil. Turn down heat and simmer for 15 mins. Remove from heat and add vanilla. Serve warm, or chill and serve cold. You can also add a dollop of home-whipped cream like you would for hot chocolate. Refrigerate any leftovers.
