1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 egg yolks*, beaten
1/4 cup light rum
2 teaspoons vanilla extract
2/3 cup (about 5 macaroons) coconut macaroon crumbs
1/2 to 3/4 cup slivered almonds, toasted
1/3 to 1/2 cup chopped maraschino cherries
2 cups (1 pint) whipping cream, whipped
In large bowl, combine all ingredients except whipped cream; mix well.
Fold in whipped cream. Fill 2½-inch foil cups; cover.
Freeze 6 hours or until firm. Garnish as desired. Return leftovers to freezer.
1¼ cups sugar
⅓ cup canola oil
1 teaspoon vanilla
1 (15 oz). can pumpkin
1 cup sour cream
2 cups flour
2¼ teaspoons baking powder
1 teaspoon soda
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon salt
1 (14 oz.) can sweetened condensed milk
1 cup brown sugar
2 Tablespoons butter
½ teaspoon vanilla
Preheat oven to 350 degrees F.
In a large mixing bowl, combine sugar, oil, eggs, vanilla, pumpkin and sour cream. Add flour, baking powder, soda, cinnamon, cloves, nutmeg, and salt and stir in to combine. Pour into a prepared bundt pan. ( I like to use the spray that has flour in it, if you don’t have any, grease and flour it yourself.)
Bake for approximately 50 minutes at 350 degrees F. Test it with a wooden pick to see if it comes out clean. Invert cake onto a cooling rack.
Heat milk and brown sugar in a medium sauce pan and bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 8 minutes stirring occasionally. Remove from stove and add butter and vanilla. Cool for a couple minutes then drizzle immediately onto cake. It sets up quickly so its best to drizzle while its still very warm.
2 3″ cinnamon sticks
1 ½” piece fresh ginger
3 whole cloves
1 cup canned pumpkin purée
1 14-ounce can sweetened condensed milk
½ cup heavy cream
¼ cup pure maple syrup
Large pinch of kosher salt
½ teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
Espresso, steamed milk, and ground cinnamon (for serving)
Combine cinnamon sticks, ginger, cloves, and 1½ cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes. Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding-like in consistency, about 5 minutes. Whisk in vanilla and nutmeg, then strain mixture through a fine-mesh sieve, pressing on solids with a spatula to release as much liquid as possible, into a large bowl.
For each latte, stir together 2–4 Tbsp. pumpkin spice purée (depending how sweet you’d like it) and 1½ oz. hot espresso in your favorite mug. Top with steamed milk and a little bit of freshly grated cinnamon.