Spiked Coffee with Pumpkin Spice ½ c heavy cream 1 ½ tsp packed dark brown sug

Spiked Coffee with Pumpkin Spice ½ c heavy cream 1 ½ tsp packed dark brown sugar 20 oz hot brewed coffee 8 oz Homemade Pumpkin spice Liqueur whole nutmeg, for grating Chill a medium bowl and a hand whisk in the freezer for 10 min. Add the cream and sugar to the bowl and whisk until medium peaks form, about 2 min. Place 5 oz coffee and 2 oz liqueur in each of 4 8-oz heatproof glasses. Stir to combine. Divide the whipped cream among the drinks and grate the nutmeg over the cream. To make the liqueur: 2 c water 1 c granulated sugar 1 c packed light brown sugar 1 can pumpkin puree (not pie filling) 6 cinnamon sticks 6 whole cloves 2 vanilla beans, split lengthwise 2 c aged rum, such as Appleton Place the water and sugars in a medium saucepan. Whisk to combine and bring to a boil over medium-high heat. Add the pumpkin, cinnamon, cloves, and vanilla beans. Whisk to combine and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 min. Meanwhile, line a medium fine mesh strainer with a 13x15 piece of ultrafine cheesecloth and place it over a large heatproof bowl. Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. Add the rum and stir to combine. Transfer to a 1 quart container and set aside. Cool to room temperature, about 1 hour. Seal the container tightly and store in a cool, dark place for at least 2 days and up to 3 months. -- source link

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