Pumpkin seed liqueur

Ingredients for 1 servings:

• ½ liter of milk
• 1 pack of pudding powder (vanilla)
• 1 packet of vanilla sugar
• 150 g sugar
• 125 g pumpkin seeds
• 25 g pumpkin seed oil
• 250 ml vodka or grain alcohol

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Cover the bottom of the pan with the sugar and carefully pour in 2/3 of the milk. Mix the rest of the mixture into the pudding mix. When the milk boils, remove the pan from the heat, stir in, and bring back to a boil while stirring. I add the sugar to the pan first because it prevents the milk from burning, but you can of course also prepare the pudding as directed on the package. Stir the vanilla sugar into the warm pudding. Roast the pumpkin seeds in a pan without fat; do not let them blacken. Grind in a blender until there are no more pieces. This isn’t a problem, but they tend to get stuck in your teeth, and not everyone likes to chew on the liqueur. It should resemble ground hazelnuts or almonds from a packet. You can’t achieve this with a magic wand. Mix in the ground pumpkin seeds and pumpkin seed oil. Let it cool and stir in the alcohol. Bottle and refrigerate. Let it steep for 1-2 days for a more rounded flavor, but it can also be consumed immediately. If you’re looking for a drink for your next Halloween party that looks poisonous but tastes delicious and doesn’t give you a headache, this is just the thing. This recipe yields approximately 1 liter of liqueur.