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It’s officially Fall, it's also that time of the year when fresh apples and apple cider is available in the orchards and supermarkets. Now everyone has their favorite fall apple recipes. From pies to pancakes, dumplings to muffins and everything in between. We went on a road trip to the apple orchard yesterday to get some supplies for this years upcoming "Cooking in The Kitchen Sessions", and on the ride home with our apples and cider, it got me thinking.
There's another Fall season hit that should also be part of your party serving collection. and that is apple pie moonshine. It’s quick and easy to make, and one very tasty fall libation that’s great for any get together.
Apple Pie Moonshine is an easy recipe that you can make at home without the fear that your doing something illegal. Serve it on special occasions or give it away as gifts to your family and friends during the upcoming holidays. Either way, it is always a big hit.
Ingredients
- 1 750-milliliter bottle of 190-proof Everclear or high-proof vodka if that's all you can get.
- About 1 cup of Captain Morgan Spiced Rum.
- 1 gallon apple cider
- 1 half gal apple juice
- 1 1/2 cups brown sugar
- 1 cup white sugar
- 10 cinnamon sticks
- ½ teaspoon ground nutmeg
- 1 large stock pot
- 6 mason jars (quart-sized)
Combine the cinnamon sticks, nutmeg, apple cider, and apple juice in the large pot. Bring it all to a mild simmer, then add in the sugars. Continue cooking and stir slowly for 10 – 15 minutes until all the sugar is dissolved.
At that point, turn the heat off and allow the apple cider mixture to cool down to room temperature. Give it at least an hour and a half. If you add in the alcohol too soon, the high temperature will evaporate some of the alcohol content.
Once the mixture is at room temperature, stir in the Everclear and the one cup of rum.
At that point, you are ready to jar the apple pie moonshine in the mason jars. You can go ahead and put one of the cinnamon sticks from the cook pot in each jar.
I have found that it’s better to let it age in the refrigerator for at least a week before serving. As the recipe ages, the cinnamon and sugar blends out the alcohol taste to an almost undetectable level. It's also best served chilled.
Warning…………This stuff is very powerful and very good, don’t go nutty and start doing a bunch of shots, it will creep up on you fast....YOU HAVE BEEN ADVISED
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