This is a simple Cinnamon Liqueur recipe. It’s a dark-colored dessert drink with a pronounced cinnamon and coffee smell, mild flavor, and spicy vanilla-cloves aftertaste hints. It goes great with oranges and walnuts.
Store-bought vodka diluted to 40-45%, ethanol, clarified moonshine (distillate) or cheap brandy will do great. In the latter case, your liqueur will have tannin flavor. I recommend using cinnamon sticks (cut them into little pieces prior to adding) because it’s very hard to filter out cinnamon when it’s powder.
- Vodka (alcohol, moonshine, brandy) – 0.5 liter
- Cinnamon sticks – half of tsp
- Instant coffee – 1 heaping tsp
- Liquid honey (sugar) – 7 tsp
- Vanilla sugar – 1/3 of tsp
- Cloves – 1 bud
- Water – 150 ml
Cinnamon Liqueur Recipe
- If you’re adding sugar bring water to a boil; if you’re using honey warm water to 40°C max to save its properties.
- Add sugar or honey to hot water and stir till you get syrup.
- Turn the heat down to a minimum; add pieces of cinnamon, cloves, and vanilla sugar to syrup and stir. Boil for 2-3 minutes, remove from heat, add coffee, and stir again. Cool to room temperature.
- Mix the alcohol base and spices in a glass container and then seal it tight. Leave it for 15 days in a dark place with room temperature. Shake it once in 2-3 days.
- Filter the coffee liqueur through cheesecloth and cotton wool (coffee filter).
- Bottle the beverage for storing and hermetically seal it. Serve chilled for dessert.
22-24% ABV. Its shelf-life away from sunlight is up to 3 years.