![](http://fizzchina.com/wp-content/uploads/2022/11/Not-Your-Moms-Pumpkin-1140x597.png)
Smashed Pumpkins by Jamie Pea
This pumpkin spice infusion uses a 5-year aged huangjiu, which has more developed caramel notes and richer flavor than younger bottles. A fistful of comforting Chinese botanicals like goji berries, star anise, bay leaves stand in for the typical spice blend, while fresh pumpkin juice yields a brighter flavor and smoother mouthfeel than starchy cooked pumpkin.
Smashed Pumpkins
by Jamie Pea
- 500g pumpkin; peeled, seeded and cubed
- 1L huangjiu (preferably aged 5+ years)
- 2 star anise pods, 2 cinnamon sticks, 10 cloves, 2 dried bay leaves, 1 tsp dried goji berries
1. Process pumpkin through a juicer – the yield will be low and quite thick. Don’t waste the pulp! Keep it to make it into crackers or something funky like that.
2. Filter the pumpkin juice through a mesh sieve, discarding solids.
3. Combine huangjiu and spices in a glass bottle; add filtered pumpkin juice and give a little whirl to combine
4. Allow to infuse for at least 24 hours (or longer for a more intense flavor).
5. Strain the mix through a coffee filter. Your final product will look like cloudy cider.
6. Serve warm or room temp and sip amongst friends.
![](http://fizzchina.com/wp-content/uploads/2022/11/pumpkin-infusion-1-768x1024.png)
Read the story behind this recipe:
![](http://fizzchina.com/wp-content/uploads/2022/11/Not-Your-Moms-Pumpkin2-1024x536.png)
Drinking with chefs: Not your mom’s pumpkin spice with Jamie Pea
This autumn-ready infusion twists traditional pumpkin spice with Chinese botanicals and huangjiu.
![](http://fizzchina.com/wp-content/uploads/2022/11/Not-Your-Moms-Pumpkin2-75x75.png)
![](http://fizzchina.com/wp-content/uploads/2022/11/This-is-FIZZ-75x75.png)