Pumpkin Spice Latte Moonshine [RECIPE]

Fall is my favorite season and I'm a fan of pumpkins and stuff, but this year it seems like it's legitimately pumpkin everything. Did you know there's now a pumpkin spice cream cheese? I mean, I guess it might taste okay on a plain bagel, but enough is enough, right?

Well, some guys did take pumpkin spice to a whole new level, but not by making something as strange as pumpkin spice cream cheese. They upped the ante by making pumpkin spice latte moonshine.

The recipe is pretty basic- other than pumpkin and spice, it also includes apple cider, brown sugar, and 190-proof Everclear. Let me explain this to you in case you don't know what that means.  1 shot of everclear = about 2 1/2 shots of most other hard liquor. Everclear is so strong that sale of it is prohibited in many states.

The guys at Wide Open Spaces have shared their recipe....if you're brave enough to try it!

Pumpkin Spice Latte Moonshine
(This isn't really moonshine- it's just called that because it's stored in jars like the real thing.)

Ingredients

• 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

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. Start with 6 tablespoons. You can also do it yourself by adding cinnamon, ginger, nutmeg, and sugar, all individually, but it's definitely more convenient to use 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.

Don't 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.

If fall is your thing and you're into fall like drinks and hard cider, you definitely won't want to miss Binghamton's Harvest Festival happening Saturday, September 19th under the tents at NYSEG stadium. We still have a limited number of tickets available to buy online and if you want to go, that's the way to buy your tickets because the price will go up at the door.