Barti Pumpkin Punch

A few weeks ago we let Jonathan spend a day at the local pumpkin patch.

In hindsight, this was a mistake.

He came back with a slightly unhealthy obsession with putting Barti into absolutely everything orange.

And so, inevitably, we arrive here.

Barti Pumpkin Punch.

A big creamy punch made with Barti Spiced Rum, Barti Cream, pumpkin, warming autumn spices and a little maple syrup.

Served from an actual pumpkin, because apparently a normal punch bowl was no longer good enough.

Barti Pumpkin Punch Recipe

Makes around 8 glasses

Ingredients

• 250ml Barti Spiced Rum

• 300ml Barti Cream

• 600ml oat milk

• 200ml pumpkin purée

• 50ml maple syrup

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• Good pinch of sea salt

• Plenty of ice

Method

1. Whisk or blitz the pumpkin purée, maple syrup, vanilla, spices and a splash of the oat milk until completely smooth.

2. Pour into your hollowed-out pumpkin, or a punch bowl.

3. Add the remaining oat milk and Barti Cream and stir well.

4. Slowly add the Barti Spiced Rum, stirring as you go.

5. Add plenty of ice, grate a little extra nutmeg over the top and taste.

6. If you've got time, make a big ice block from oat milk and garnish with edible orange flowers.

7. Ladle into glasses and enjoy!

A little Barti tip

If you're serving this from a real pumpkin, give it a good clean, hollow it out properly and make sure it's watertight. Keep the punch chilled until you're ready to serve.

Make a batch, gather some good people and get stuck in.

And if you haven't got a pumpkin big enough, a normal punch bowl is perfectly acceptable.

Although slightly disappointing.

Photography by the legend @owen_photographer_pembs.

Pumpkin models courtesy of @windsorfarmpumpkinpatch.