Wash the black currants in cold water for 2-3 minutes to remove plant residues.
Divide the currants evenly between 2 sealable glass bottles. Add the vanilla pods and cinnamon sticks to both bottles. If needed, fill remaining space with additional currants or schnapps.
Store the sealed bottles in a warm, bright location (such as a south-facing windowsill) for 8 to 12 months.
Strain the infused schnapps through a coffee filter until completely clear (allow several hours for the filtering process).
Add rock sugar to taste (approximately 300 g as a guideline, adjust as preferred).
Ingredients
Print Recipe
Pin Recipe