Make this NOW to enjoy in one month!
I am in the mood to “pumpkin spice everything”. Pumpkin is one of my favorite parts of the fall season! So it makes perfect sense to have a cocktail made with Pumpkin Spice Moonshine! Here’s how to make the moonshine – use as a mixer or by itself! Be sure to also try my Red Velvet Cupcake Moonshine
Pumpkin Spice Moonshine
Yield: 6 8oz mason jars
- 4 cups apple cider
- 1 oz can pumpkin puree
- 1/2 cup dark brown sugar packed
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 cup of Cupcake syrup
- 4 cups Everclear ( 1 cup per mason jar ) Not available? Try a high-proof vodka instead (like 151 proof!)
In a large crock pot, combine all of the ingredients EXCEPT the Everclear. Set your crockpot on high. Let the mixture simmer for 4 hours. Make sure you stir the ingredients often. Turn off the crockpot. Let it cool completely about 2 hours. Add your syrup and everclear to cooled mixture. Wash and dry your mason jars including the lid. Line a funnel with several layers of cheese cloth. Ladle moonshine through the funnel into clean mason jars. Only fill 3/4 of the way full. The funnel will filter out any remaining pumpkin bits. Place lids on jars and allow to sit in refrigerator for 1 month before enjoying.