This is the homemade spiced liqueur you spend ten minutes making now and thank yourself for three weeks later. Vodka, dark brown sugar and speculaas spices transform into a rich, warmly spiced liqueur that tastes like Dutch pakjesavond in a glass.
Sip it with coffee, give it as a homemade gift or add a splash to a festive dessert. One jar, hardly any work and no expensive bottle from the liquor store. There's just one catch: you need to start on time!
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Why make this?
I love serving a small liqueur on special occasions and Sinterklaas is one of those celebrations for me. I spent a long time thinking about which liqueur would suit the celebration. In the end, I chose this version made with the same spices used in speculaas cookies. It felt like the perfect choice for the season and it was. All the adults at the table loved it.
Cinnamon, star anise and cloves contain aromatic oils that dissolve better in alcohol than in water. This allows the spices to release their flavors into the vodka. As the mixture rests, the alcohol draws the aroma and flavor from the spices.
It's also a lovely make-ahead recipe. On the day you want to serve it, there is nothing left to do except open the bottle. Add a handwritten label and you have a small gift from your own kitchen.
Tip: This speculaas liqueur is also delicious in pepernoten tiramisu with tangerine. I usually make this dessert with cinnamon syrup because children eat it too. For an adults-only version, add a splash of this liqueur for an extra festive touch.
What you need
- Vodka: Choose a plain, neutral vodka. The spices provide the flavor, so you don't need an expensive bottle.
- Dark brown sugar: Sweetens the liqueur and adds a deep caramel note.
- Speculaas spice mix: Gives the liqueur its distinctive Dutch holiday flavor. Use a store-bought blend or make your own Speculaas spice blend.
- Cinnamon sticks: Add a warm cinnamon flavor and are easy to remove after steeping.
- Star anise: Brings a sweet licorice note. It has a strong flavor, so use the amount listed
- Clove: One clove is enough to add warmth without overpowering the other spices.
How to make it
- Step 1: Pour the vodka into a clean wide-mouth jar with a capacity of at least 1 liter. Add the dark brown sugar, speculaas spice mix and cinnamon sticks.
- Step 2: Put the star anises in the jar.
- Step 3: Add cloves and close the jar tightly. Gently turn it over a few times.
- Step 4: Store it in a cool, dark place for three weeks. Turn the jar every day, at least until the sugar has dissolved. Strain the liqueur and pour it into a clean bottle.
Top Tips
- Use whole cinnamon sticks, star anise and clove. Whole spices are easier to manage than ground spices.
- Set a daily reminder, so you don't forget to turn the jar.
- Serve it in small glasses. It's sweet, spiced and meant for sipping.
Frequently Asked Questions
- How long does homemade spiced liqueur need to infuse? This one needs 3 weeks. Turn the bottle once each day so the sugar and spices keep moving.
- Do I need to strain the liqueur? Yes, otherwise the flavor will keep enhancing and become too strong. Pour it first through a fine mess trainer. And you can use a second strain with a coffee filter for a clear liqueur.
- Can I use rom instead of vodka? You can, but the flavor changes. Vodka is neutral, so the spices come through more clearly.
📖 Recipe
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Ingredients
- 25,4 fl oz vodka, 1 bottle
- 1 cup dark brown sugar
- 2 tablespoons speculaas spice mix
- 3 sticks cinnamon
- 3 star anise
- 1 clove
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Pour the vodka into a clean jar or bottle with a capacity of at least 4 cups (1 liter).25,4 fl oz vodka
- Add the dark brown sugar, speculaas spice mix, cinnamon sticks, star anise and clove.1 cup dark brown sugar, 2 tablespoons speculaas spice mix, 3 sticks cinnamon, 3 star anise, 1 clove
- Close the jar tightly and gently turn it over a few times.
- Store the jar in a cool, dark place for three weeks. Turn the jar over once a day, at least until the sugar is dissolved.
- Pour the liqueur through a fine-mesh sieve. For a clearer liqueur, strain it again through a coffee filter.
- Pour it into a clean bottle and close tightly.
Notes
- After opening: Close the bottle tightly after each use. Do not pour leftover liqueur back into the bottle.
- Make-ahead: start 3 weeks before serving.
Nutrition
Cheyenne says
This sounds delicious! I wonder how it would be if I added cranberries? Would the different tastes go well together?
Andréa says
Probably, the liqueur gets a bit more sour and fruity. Would go well with the other spices too, I guess.