If you are one of the many pumpkin spice fanatics out there, then you are going to love this Pumpkin Spice Liqueur. It takes less than an hour to make and a few days set aside to blend the flavors.
The Pumpkin Spice Liqueur adds delicious flavor to whipped cream or is lovely sipped all by itself in cinnamon-sugar rimmed glasses.
Homemade Pumpkin Spice Liqueur
2 cups water
1 cup granulated sugar
1 cup packed light brown sugar
1 (15-ounce) can pumpkin purée (not pie filling)
6 (3-inch) cinnamon sticks
6 whole cloves
2 vanilla beans, split lengthwise
2 cups aged rum, such as Appleton
1. Place the water and sugars in a medium saucepan and stir to combine. Bring to a boil over medium-high heat then add the pumpkin, cinnamon sticks, cloves, and vanilla beans. Stir and return to a simmer. Reduce heat to low and simmer, stirring occasionally, about 30 minutes.
2. Meanwhile, line a fine-mesh strainer with a 13-by-15-inch piece of cheesecloth and place over a large heatproof bowl.
3. Pour the pumpkin mixture through the cheesecloth and let it drain until most of the liquid has passed through and a thick paste remains. Release any remaining liquid by pressing on the paste with a rubber spatula. Discard any paste remaining in the strainer. There should be about 2 cups of infused syrup.
4. Add the rum to the infused syrup and stir to combine.
5. Transfer mixture to a sterilized 1-quart mason jar. Store in a cool place for at least 2 days and up to 3 months before serving.
Makes about a quart
Recipe from Chowhound
The liqueur also makes a great gift.
Pair your PSL with some “Basic Bitch” and I guarantee your day will get better. It’s new from LA-based singer Jen Awad. I love how its promo notes that the song is based on a true story.