Prep Time: 10 minutes | Cook Time: 30 minutes
- 1 can pumpkin purée
- 2.5 cups brown sugar
- 5 cinnamon sticks
- 2.5 tsp ground ginger
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1 gallon apple cider
- 2 cups Moonshine
- 1 cup vanilla vodka
In a Dutch oven, combine all ingredients except the Moonshine and vanilla vodka.
Bring mixture to a boil and simmer for 30 minutes.
Chill in refrigerator until cooled completely.
Pour in quart mason jars. Add vanilla vodka and Moonshine among the jars until full, or desired alcohol amount is reached.
Like most infusions, the longer the jars sit, the better they will taste.