Pumpkin Punch with Cinnamon-Infused Rum Recipe!

Ingredients

• For the cinnamon infused rum:
• 1 750-mL bottle of dark rum, like Flor de Caña
• 3 cinnamon sticks
•  
• For the punch:
• 10 ounces pumpkin purée
• 10 ounces cinnamon-infused rum
• 10 ounces sweetened condensed milk
• 10 dashes Angostura bitters
• Freshly ground nutmeg
• Ice block or cubes

Procedures

1. To make the infused rum: Combine the cinnamon sticks and rum (keeping the rum bottle) in a large ball jar (or any wide-mouthed jar.) Seal and place in a dark area for 3 days, gently shaking daily. Once the cinnamon flavor is bold enough, remove the cinnamon sticks and pour back into the liquor bottle.
   
   
2. In a large punch bowl, combine the pumpkin purée, rum, condensed milk and bitters. Gently stir until fully combined.
   
   
3. Sprinkle freshly grated nutmeg over the entire punch bowl.
   
   Source: http://www.seriouseats.com/recipes/2011/10/drinking-in-season-pumpkin-punch-with-cinnamon-rum-halloween-party-cocktail-recipe.html