Dudes, if you’re drinking a Pumpkin Spice Latte from Starbucks, we have issues. You might just be a basic b*tch. Here’s what you should be drinking this Fall instead:
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.