I believe it was last week that Starbucks rolled out their infamous Pumpkin Spice Latte, and if my memory serves me correctly this is the first year that Starbucks will use real pumpkin in their drinks. You, my bro, are not allowed to be caught dead drinking that Pumpkin Spice Latte from Starbucks because you are not a freshman girl at her first semester of college who loves nothing more than wearing Uggs and Patagonia fleeces, not that there’s anything wrong with wearing Patagonia. The same goes for Pumpkin Spice Condoms (be a man, don’t wear them), Pumpkin Spice Vodka (stay the fuck away from it or your man card will be revoked), and anything else on the market that’s been artifcially flavored with pumpkin spice…Anything other than moonshine.
The beauty of moonshine is that it’s so inherently badass that no matter what you infuse your homemade moonshine with you cannot make it any less badass. Whether it’s apple cinnamon or pumpkin spice that you’re putting in your moonshine it’s still going to be the the most badass liquor around. For years my relatives have been making Apple Pie Moonshine around the holidays, but earlier I came across this Pumpkin Spice Moonshine recipe that WideOpenSpaces put together and I gotta admit I’m ready to give this a shot….Mostly because it involves copious amounts of Everclear. So without further ado, here’s the ONE AND ONLY Pumpkin Spice recipe you’re allowed to get down on this Fall (the recipe is below, follow the link for photographs):
1 half gallon apple cider
1 29-ounce can of pure pumpkin
Pumpkin pie spice
2 cups brown sugar
2 cups 190-proof Everclear
1 cup coffee liqueur
2 tablespoons vanilla extract
To get this easy recipe started, simply combine the apple cider, a can of pure pumpkin, 2 cups of brown sugar, vanilla extract, and six to eight tablespoons of apple pie spice in a large pot. Whisk everything together until smooth.
The amount of pumpkin pie spice you use is up to you. I used 6 tablespoons. You can also do it yourself by adding cinnamon, ginger, nutmeg, and sugar, all individually. I just found it more convenient with the all-in-one pumpkin pie spice.
Once combined, pour in the 2 cups of 190-proof Everclear and 1 cup of coffee liqueur. If you prefer more heat (alcohol), put it in there! The taste will blend when stored.
Do not used a cream-based coffee liqueur. It will curdle in storage if you do. However, the coffee liqueur is important because that is what gives this moonshine recipe the latte taste.
All that is left to do is jar it! If you would like to make more of this recipe at one time, just double the ingredients.
Be sure to store this in the refrigerator and let it sit for at least five days before drinking. The pumpkin and alcohol will separate inside the jar but that’s OK – just shake it up before opening.
Again, FOLLOW THIS LINK TO WIDEOPENSPACES for pictures of the recipe and preparation steps. They’ve also got a solid recipe over there for homemade Blueberry Moonshine if you’re not into making homemade Pumpkin Spice Moonshine this Fall.