Cinnamon Syrup

This is very similar to a simple syrup but it gets cooked for a little bit longer which in turn makes this syrup slightly thicker than a simple syrup. I recommend giving it a whirl in my Pumpkinhead Egg Nog 🤤

• 1/2 cup crushed cinnamon sticks
• 2 cups sugar
• 2 cups water

Makes approximately 4 cups

To crush your cinnamon sticks, just throw a bunch in a bag and smack them with a rolling pin, hammer, or whatever you feel like using. Because we’re using crushed sticks, the flavour will come out of them much more efficiently than leaving them whole but you will want to strain them out as soon as you turn the heat off or it will become over powering with very little time.

• Combine all ingredients in a pot and give it a good stir.
• Over medium-high heat bring to a simmer.
• Once the sugar has completely dissolved, start a timer for 1:30.
• As soon as the time is up, strain the syrup into a heat safe bowl or container.
• Discard cinnamon sticks
• Let cool completely before using or store in fridge for 1 month

Ginger Syrup

Like the cinnamon syrup, the ginger syrup is also a bit thicker than simple syrup and great in cocktails. This is another syrup used in the Pumpkinhead Egg Nog recipe.

• Fresh ginger, about 1 pound
• Water
• Sugar, you will need 2 cups of sugar for every 1 cup of ginger juice

1. Peel and finely chop the ginger into small pieces. I’m inpatient and use a food processor so it’s done in seconds.
2. For every 2 cups of ginger you will need 1 cup of water.
3. Add ginger and water to a blender and blend until it is a paste.
4. With a fine mesh strainer, cheese cloth or coffee filter, strain the liquid from the ginger. You want every drop so don’t be afraid to squeeze the juice out of it.
5. Measure your ginger juice, for every 1 cup of juice you will want 2 cups of sugar.
6. Add ginger juice and sugar to a pot and give it a good stir.
7. Over medium high heat, bring to a simmer.
8. Once the sugar has dissolved, start a timer for 1:30.
9. Once the time is up, remove from heat and cool.
10. Use immediately or store in an air tight container in the fridge for up to 1 month

Pumpkinhead Egg Nog

• 

• 2 cups pumpkin purée
• 2 cups cream 18%
• 2 cups 3% milk
• 12 whole eggs
• 1 tsp nutmeg
• 1 tsp vanilla
• 2 cups cinnamon syrup
• 1 cup ginger syrup
• 1 cup bourbon
• 1 cup aged rum

This is my first Egg Nog ever and I am so so happy with it! With all the flavours of fall and fresh ingredients, it has been a hot item at my little pub. It is a bit time consuming but worth every second just to watch the way peoples faces light up when they have that first taste!

For the pumpkin puree, you can use canned or roast it fresh. We serve everything we can from fresh local ingredients so the egg nog I sell is from fresh roasted pumpkin. This was the longest part of the recipe but it’s not hard, you’re just waiting for it to be ready to puree.

1. Combine all ingredients except for the bourbon and rum and blend with a blender or immersion blender.
2. Transfer to a pot and over medium low heat, slowly bring the temp to 160°. Do not boil or simmer, this will cause the eggs to cook and you will have chunky egg nog. Yuck!
3. Stir in alcohol and transfer to a sealed container, let cool and then let it rest in the fridge.
4. You will want it to sit, the longer it ages the better it is. Minimum 4 hours but weeks is optimum. At the bar, I like to give it at least 7 days of aging before it is being served but that’s not always an option when it sells fast.
5. Serve cold with a sprinkle of fresh nutmeg on top 👌 enjoy!!