Ingredients for 12 people
2 large pumpkins
Milk chocolate, melted
1 1/2 cups sugar
4 cups vanilla vodka
2 cups cooked pumpkin
4 cups cider
8 cups ginger ale
Pumpkin pie spice
Step 1/5Clean out the 2 large pumpkins and the mini-pumpkins. Cut off the tops and put them aside. Carve a small hole in one of the large pumpkins and insert the spigot. Cut off the bottom of the other large pumpkin, and use the melted milk chocolate to adhere the bottom edge to the top of the pumpkin with the spigot. Chill for 20 minutes.
Step 2/5Mix the vodka, cooked pumpkin, cider, and ginger ale. Pour the mixed drink into the pumpkin keg and add ice. Replace the top of the pumpkin to close the keg.
Step 3/5Mix the sugar with 1/4 cup of boiling water. Stirring, cook on medium-high heat until golden (about 5 minutes). Dip the mini pumpkins in the caramel, place upside down on a plate, and lift, raising the hardened caramel.
Step 4/5Fill the mini-pumpkins with the cocktail, top with whipped cream and pumpkin pie spice, and garnish with a cinnamon stick. Enjoy!
Step 5/5Find the second recipe by searching "onion-bomb"