Rice Milk Steamers with Pumpkin-Cinnamon Cups
While impressive for entertaining, the use of these pretty teacups can really brighten up an ordinary day or weeknight. Cups can be rimmed and stored in the refrigerator up to a day ahead. Sip this soothing drink in the evenings to relax after a busy day.
Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 1⁄4 cup canned pumpkin
- 4 cups plus 1⁄4 cup rice milk, divided
- 1 Tbsp. turbinado sugar
- 1 Tbsp. ground cinnamon
- In a small bowl, mix pumpkin and 1⁄4 cup rice milk. Transfer to the center of a small plate. On a separate small plate, mix raw sugar and cinnamon.
- Line up four teacups. Dip each teacup’s rim into the pumpkin mixture to coat, then into the cinnamon mixture to coat. Set teacups aside to set for at least 5 minutes.
- In a small saucepan, warm remaining rice milk. Avoiding the rims, pour warm milk in even amounts into each teacup and serve.