Pumpkin Spice Liqueur / Pumpkin Nog

• Serves: 16

• Source: Various, plus modifications

• Contributor: MikeCrute

Ingredients

• 1 cup heavy cream (possibly half-and-half)
• 1 cup pumpkin puree, not pumpkin pie filling
• 1/3 cup confectioner's sugar
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1/4 tsp ground mace
• 1/4 tsp white pepper
• 1/2 tsp vanilla bean paste
• 1 1/2 cups dark rum, to taste
• maple syrup, grade A dark or very dark
• brown sugar

Instructions

1. Put the cream, pumpkin, and spices in a saucepan, stirring to combine everything. Slowly add sugar. Heat gently for a few minutes, but do not bring to a simmer.
2. Let cool slightly and then add the vanilla and the rum. Add the rum slowly and taste, as written the recipe will be *very* alcohol-forward.
3. Can be served immediately but should be allowed to sit in the refrigerator for 24 hours for a more mellow flavor. Will mellow significantly after a month.
4. Serve in maple syrup and brown sugar rimmed glasses.

Notes

• I recommend making this at least a month ahead of time and letting it mellow in the fridge.
• We more than doubled (but did not measure) the spices and vanilla because the recipe as written wasn't nearly spicy enough, will not revisions next attempt
• It should be possible to substitute sweetened condensed milk in the same proportions as the confectioner's sugar, we may try this next time

CategoryRecipesDrinks