Butterscotch Pumpkin Float Mocktail
This cozy autumn mocktail blends pumpkin puree, creamy vanilla ice cream, butterscotch syrup, and warm spices, topped with ginger beer and whipped cream. It's a fun, alcohol-free float that's perfect for chilly nights or festive gatherings.
Equipment
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Tall glasses
- Ice cream scoop
- Small saucepan
- Blender
Ingredients
- 1 cup pumpkin puree
- 2 cups vanilla ice cream
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin spice or pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 cup ginger beer or ginger ale
- 2 tablespoons butterscotch syrup
- 1/2 cup whipped cream
- extra cinnamon or pumpkin spice for topping, optional
- ginger syrup optional, for more ginger flavor
Instructions
- Add pumpkin puree and butterscotch syrup to the mixing bowl and whisk until smooth.
- Stir in maple syrup, pumpkin spice, cinnamon, and vanilla extract. Mix until combined.
- Add a scoop of vanilla ice cream to each tall glass.
- Divide the pumpkin mixture between the glasses, pouring it over the ice cream.
- Slowly pour ginger beer (or ginger ale) into each glass to fill, letting it fizz.
Notes
Ginger beer adds more spice, ginger ale is softer. Adjust sweetness to taste. Caramel syrup can substitute for butterscotch in a pinch. For vegan, use non-dairy ice cream and whipped topping. Chill pumpkin base for a frosty float.