Spicy pumpkin liqueur with rum, cinnamon and vanilla
Ingredients
- 500 g pumpkin
- 2 cups sugar
- 500 ml water
- 1 vanilla bean
- 3 cinnamon sticks
- 500 ml rum
Utensils
- knife
- blender
- pot
- mixing spoon
- sieve
- canning bottles
Instructions
For the pumpkin puree
- Peel the pumpkin and cut into large pieces.
- Bake the pumpkin in the oven for about 20 minutes at 180 degrees.
- Pure the pumpkin with a hand blender.
- Bring the sugar and water to a boil in a saucepan.
- Scrape out the pulp from a vanilla bean.
- Add the pumpkin puree, cinnamon sticks, vanilla pulp and vanilla bean.
- Cook over low heat for 30 minutes, stirring constantly.
- Pour the pulp through a sieve, add the rum, stir well and leave to cool.
- Pour the liqueur into clean bottles and seal them.
- Leave the pumpkin liqueur to steep in a cool, dark place for at least three weeks.
