pumpkin spice liqueur recipe
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Recipe type: Drinks
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Cook time: 
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Although the recipe is from CHOW, I added more spices and extracts for a slightly different flavor.
Ingredients
  • 2 cups (475 ml) water
  • 1 cup (200 g) white sugar
  • 1 cup (170 g) packed light brown sugar
  • One 15 ounce (425 g) can of pumpkin purée
  • 4 (3- to 4-inch) cinnamon sticks
  • 6 to 8 whole cloves
  • One whole cardamom pod, gently smashed
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 drops orange oil
  • 2 cups aged rum. The original recipe suggests using Appleton or Flor de Caña. I used the former.
  • Special equipment: thick cheesecloth or clean tea towel, heatproof bottle that can hold at least 1 quart
Instructions
  1. Set a medium fine strainer over a large heatproof bowl and line it with cheesecloth folded a couple times over itself. Set aside.
  2. Put water, white sugar, and brown sugar in a medium sauce pan. Stir to combine and bring to a boil over medium high heat.
  3. Add the pumpkin, cinnamon, cloves, and flavored extracts. Mix and simmer.
  4. Reduce the heat to low and simmer while stirring occasionally. This is to infuse the syrup with flavor. Simmer for about 30 minutes.
  5. Pour the pumpkin mixture through the cheesecloth and allow to drain without touching until most of the liquid has passed through. This will take about 15 minutes. Press gently on solids to release remaining liquid and discard the solid contents. (NOTE: If you pick out the chunky spices, the solids would work in a pumpkin pie recipe, though you may have to adjust the sugar quite a bit.)
  6. Add rum to infused syrup (there should be about 2 cups of syrup). Stir well and set aside to cool to room temperature in a 1 quart container. This may take one to two hours.
  7. Transfer to a tightly sealed container and store in a cool dark place for at least two days before serving. The liqueur may sit for about three months before serving, if desired. This is perfect to do well ahead of Christmas for gifting.
  8. This syrup tastes great in coffee (not Starbucks for me), or mixed into an Italian soda, or added to whipped cream.
  9. ALTERNATE ENDING: If you want to leave the rum out altogether, you will be left with a very sweet spiced syrup that can be use in similar dishes listed above. The alcohol does give it a nice nip but it's not necessary.
Recipe by story of a kitchen at https://www.storyofakitchen.com/drink-recipes/pumpkin-spice-liqueur-recipe/