Wednesday, September 13, 2017

Pumpkin Spice Liqueur

The truth is, I had no idea that pumpkin spice liqueur existed. You probably think I've been living under a rock. I haven't, and honestly, I can't recall how this first came to my attention, but, trust me when I tell you, I have jumped on the bandwagon in a big way. 

I didn't want to go out and spend big bucks on a bottle of the stuff in case I didn't like it. Some pumpkin spice, let's face it, tastes really artificial. This caused me to head to the web and start searching for a recipe to make my own, just to give it a try. When I stumbled upon this recipe from Serious Eats that had spices that I love, and actual pumpkin, I knew I had to try it. 

It is easy to put together, and I didn't wait two hours after I made it to give it a little sip. I was amazed at how good this is! It reminds me a bit of Fireball, if you're familiar with that, only I think this is better. Another plus in having a recipe is that you can make it at home, so that means no trip out to the store, and it's a heck of a lot cheaper than buying the real thing.

We've been having some cool nights here, so that means I've been enjoying some nice soothing cups of hot tea. My favorite is
Harney & Sons Hot Cinnamon Spice Tea. This stuff is amazing – seriously the best tea I have ever tasted --and even more so if you add a shot of this pumpkin spice liqueur.

If you love pumpkin spice the way that I have come to love it, you have to try this. You’re going to be pleasantly surprised at how good this is, and I guarantee you, you’ll be making more than one batch.
Pumpkin Spice Liqueur

1 cup water
1 cup sugar
4 cinnamon sticks
1 whole clove
1 teaspoon ground nutmeg
1/2 teaspoon powdered ginger
1/2 teaspoon vanilla extract
3 tablespoons pumpkin puree
3/4 cup vodka

Bring the water and sugar to a boil. Reduce heat to low and add cinnamon, clove, nutmeg, ginger, vanilla, and pumpkin puree and simmer for 10 minutes. Remove from heat and let cool for 15 minutes. Strain through fine mesh strainer lined with cheesecloth, pressing with the bottom of a ladle to extract as much liquid as possible.

Once syrup is cool, mix with vodka and let rest in a sealed glass container for a minimum of two days. Store in the refrigerator for up to 3 months.

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Linda said...

Wow real pumpkin in it! What a great idea Pattie; I would add it to my coffee, but I'll look for some spiced tea to try it in - and then hope it speeds up the onset of fall here! :)

Back in my catering days I purchased liqueurs in several flavors; my favorites were Pumpkin Spice, Caramel Cream, and Pecan Praline. I used them in brownies, cakes, icings, and things like roasted pears (and sometimes added a tablespoon or 2 to my coffee at night). One time I included the word "liqueur" in the name of the cake when I catered a church fellowship dinner and had a woman walk up and scold me in front of several people because I was "serving alcohol to possible alcoholics". Whaaaaaaa? According to her, I was putting alcoholics in jeopardy of a relapse because all the alcohol does not cook out. (Well OK but wasn't the sign I put on it warning for them to avoid it?)

Alycia Nichols said...

Looky thar yonder, Uncle Jed! She done gone and made up a heapin' mess o' moonshine in the still out by the cement pond!!!😆😆😆

Mary@mydogsmygardenandmary said...

Well you know how I love pumpkin and I think I would really like this. Thanks for the recipe.


Richella Parham said...

This looks delicious! Thank you so much for the recipe. I've pinned it for future reference.

And thanks for joining the Grace at Home party at Imparting Grace. I'm featuring you this week!