Fantastic Christmas Spice Infused Vodka with Cranberries – Sure to Warm The Cockles!
It hardly matters where you use them; there are certain spices that truly bring on that Christmas feeling! As the house fills with scents of cloves, cinnamon and ginger, you know that the jolly season is just around the corner!
It seems to be almost universal, the use of certain flavours that we associate with Christmas. In a Scandinavian home, the strong and bold flavours of seasonal spices set the backdrop for a menu which aims to warm the body as much as the heart. But even in warmer climates, the traditional tastes have found their way into people’s hearts.
Each Christmas I like to put a homemade mark on the treats, and I am especially excited about simple recipes that bring with them a lot of cheer without all the work. Like this wonderful and delicious infused vodka, which truly warms the cockles!
For the sweet-teeth among us it can be easily transformed into a tasty liqueur, and in the heat of Australian summer it makes up the base for a very jolly cocktail, most worthy of the greatest of seasons (recipe will follow on the 13th of December)!
How to make your own Christmas Spice Infused Vodka
You will get the very best result if you start the process about 3 weeks before Christmas, but not to worry; it will still be delicious if you decide to give it ago a little later. Even though I do recommend leaving it a bit longer; a week will still give you a nice rounded result.
You will need:
- 1 litre of plain vodka
- 2 cinnamon sticks, one of which should be cracked
- 1 vanilla bean, cut in half lengthways
- 6 whole cloves
- 2 whole aniseeds (can be skipped if you don’t like liquorice flavour)
- 1 whole nutmeg, cracked
- The peel of 1 lemon and 1 orange
- 2 50-cent size pieces of fresh ginger (peeled)
- 1 cup of fresh cranberries (frozen is ok, but preferably not dried)
- For liqueur option: 6 tbsp soft brown sugar
Place all the ingredients in a sterilised (dishwasher on hot is sufficient) jar, bottle or lidded container, seal and leave to steep for up to 3 weeks. Shake the container gently now and again to agitate the ingredients. Strain into a nice decanter or bottle before you serve, or pour through a tea strainer for an added effect, when you serve.
You can serve as it is with no mixer, make a refreshing cocktail, or even use it in mulled wine!
If you choose to add the sugar then you will end up with a beautiful aromatic liqueur, which can be enjoyed without a mixer. Otherwise you might want to try your christmas infused vodka in a festive cocktail, like our Holly Jolly Cocktail; a fresh and exciting drink, which will feature on the blog on the 13th of December!
Enjoy responsibly 😉
This recipe was featured in the gorgeous December issue of Yum. Gluten Free Magazine