Ingredients
Method
Heat the cider mix (no alcohol yet):
- In a big pot, pour in the apple cider, apple juice, both sugars, cinnamon, nutmeg, cloves, and vanilla. Heat it gently on medium, just until it starts to simmer. Stir now and then until the sugar dissolves. Don’t let it boil.
Cool it down completely:
- Once the mix is hot and everything is blended, turn off the heat. Let it sit uncovered until it cools all the way to room temperature—at least 2 hours.
Add the alcohol:
- After it cools, strain out the cloves and any solid bits. Pour in the grain alcohol and stir it all together. Don’t rush this step—make sure everything’s cool so the alcohol doesn’t burn off.
Bottle it:
- Use a funnel and ladle to pour the mix into clean 16 oz mason jars. Leave a little space at the top. Seal the lids tight and label each jar with the date and estimated proof if you want.
Let it age:
- Store the jars in a cool, dark place for 2 weeks minimum. The flavor gets smoother the longer it sits. You can even let it go a month if you have the patience.
Notes
- Don’t skip the cooling part before adding alcohol—this step is super important for safety and taste.
- Always use real vanilla extract and good-quality juice/cider. It really makes a difference.
- If using vodka instead of grain alcohol, it’ll be smoother and less intense.
- Keep it away from kids—it looks and smells like juice.
- Makes a great gift—just tie a ribbon around the mason jar lid and you’re good to go.