Homemade spiced liqueur

Vodka slowly infused with cinnamon, star anise and clove until it turns into a warm, amber-spiced liqueur. No distilling, no special equipment, just patience and a daily shake.

Cook Time 10

Flavoring 21

Total Time 21 10

Course Drinks

Cuisine Dutch, European

Servings shots

Calories 130 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

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

1. My sugar is sitting at the bottom. Is that okay? yes, turn the bottle once a day. The sugar slowly dissolves as the liqueur infuses.

2. Do I have to strain it? Yes, by removing the spices, you prevent the flavor from becoming increasingly strong. First pour the liqueur through a fine sieve and then, if desired, through a coffee filter. The latter makes it clearer, but it can take a while.

3. Can I use rum instead of vodka? Yes, but rum adds its own caramel-like flavor, so the finished liqueur will taste less neutral. Vodka allows the spices to stand out more clearly.

4. Storage

Store the liqueur tightly closed in a cool, dark place. For the best flavor use it within 6 months.

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

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