Tea Brandy Recipes


  • Grape moonshine or vodka 4.5 liters (43-45%)
  • 25 walnuts
  • 2 heaping tbsp of black tea
  • 10 cloves
  • 2 tbsp of vanilla sugar
  • 1.5 tbsp of caraway
  • 4 gr of citric acid

Tea and Walnut Brandy

In order to make a tasty beverage with a taste resembling that of real cognac it’s recommended to use high-quality grape moonshine, but high-quality vodka will do all right.


Pour alcohol into a container of appropriate size. Shell the walnuts and extract the partitions. Put the partitions and all prepared spices into the container containing moonshine and mix well. Seal the container hermetically and let the mixture infuse for 5 days in the pantry.

After infusion is over, filter the infusion, bottle it and cool it for 3 days before consuming.

Making Brandy from Tea and Moonshine

You won’t need whole lot ingredients and time to prepare brandy from tea and moonshine.


  • 1 liter of vodka, moonshine or ethanol (50%)
  • 1 tbsp of sugar
  • 1 heaping tbsp of high-quality black tea
  • 1 laurel leaf
  • 2 peppercorns
  • 2 cloves
  • Dried orange and lemon peels
  • Vanillin


Dilute sugar in the alcohol base and stir. Add black tea, laurel leaf, peppercorns, and cloves. Let the mixture infuse for 5 minutes. Add vanillin and citrus peels. Stir the mixture well, seal hermetically, and leave in a dark place for 10-15 days for infusion.

After infusion is finished, you’ll need to filter the infusion 2 times, bottle it, and cool it down.

Homemade Tea Brandy Recipe

There’s also another recipe for homemade tea brandy which is the least time-consuming method perfect for lazy homemade alcohol connoisseurs.


  • 1 liter of vodka
  • 2 tbsp of sugar
  • 2 peppercorns and 2 sweet peas
  • 0.5 tsp of cinnamon
  • 2 tbsp of black baikhovi tea
  • 2 cloves
  • 1\2 vanilla bean


Put all dry ingredients in a bowl and thoroughly mix. Pour vodka into a 1-liter jar and dissolve sugar in it. Pour out spices from the bowl into a cloth sack, tie it securely, and dip into the alcohol jar.

Let it infuse for 12-14 days in a dark place. After that, simply pull out the baggy, bottle the infusion, and leave it in a fridge for 2 days.

Spicy Brandy from Moonshine with Tea and Pepper

This moonshine brandy with tea and pepper turns out very fragrant and hot, and it can be used as a calefacient or supplement for cold treatment. It can be made following a similar recipe, but the list of ingredients is slightly different.


  • 2 liters of vodka or moonshine
  • 1 large hot pepper
  • 1 tbsp of sugar
  • 5 allspice peppercorns
  • 1 tsp of cinnamon
  • 1 tbsp of black baikhovi tea
  • 2 cloves


Dilute sugar in the alcohol base and stir. Mix spices and black tea with alcohol. The wash the pepper and cut its tip and top if you want to get burning hot brandy.

Seal hermetically, and leave in a dark place for 50 days for infusion.

This beverage should be consumed in strictly limited amounts. For people with gastric ulcer, gastritis, duodenal ulcer, liver failure or kidney disease drinking this brandy is prohibited. This goes without saying, but pregnant and lactating women, people with heart conditions and children should also refrain from drinking pepper hot brandy.

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