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
- 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.
- 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.
- 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.
- 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
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholesterol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |