I stinkin’ love October.

It’s the beginning of cold weather — I just think everyone looks better in winter wear —and the start of chugging pumpkin spice latte’s from Starbucks + all other fall flavored beverages. It’s also boot weather (but if you knew me, you’d know I wear them all year round), comfy sweaters and the best time to drive around with your windows down without worrying about melting like the wicked witch in the land of Oz. There’s just that much moisture in the air down here to make me think of that green witch melting in a puddle of water.

And let’s just have a conversation about the color palette whenever the word “fall” is thrown into the mix. Warm hues of cinnamon, squash, and walnut — all those colors make me want to dive into a cup of cider, rather like how only a cartoon character can do.

There could be many, many other reasons for this fascination of mine with this month, but I tend to think the main reason has to do with pumpkins. I’m sure I can’t be the only person alive today who wants to eat, bake with, smell like, and decorate with pumpkins. Or own a golden doodle puppy named pumpkin. (Ok. That could be just me.)

JK Rowling seems to have equally fond feelings toward this vegetable, particularly with the opening of The Wizarding World of Harry Potter opened here in Orlando where pumpkin juice is bottled. (That’s right. Harry Potter and I live down the street from each other. I invite you to be insanely jealous.)

A sweet friend of mine came in and brought me a mason jar filled with this amazing pumpkin juice straight from Harry Potter Land. Without further ado, you can check out the recipe below or head over here to learn how to make it. I recommend the latter since my friend was a little blurry about how much to add of what. 🙂


  • Apple Juice or Cider
  • Cinnamon
  • Nutmeg
  • Cloves
  • Thin Orange Slices
  • Apple Jelly
  • Canned Pumpkin Puree
Simmer apple juice and spices until infused. Add apple jelly and orange slices; dissolve jelly. Cool cider/juice to room temperature. Add pumpkin. Serve chilled.
— Isabel