Christmas Apple and Cinnamon Liqueur

Summary

Ingredients

• 375 ml apple juice, clearer
• 175 ml rum (40%, 54% or 80%)
• 125 g suar, brown
• 1 stick cinnamon

Print Recipe Pin Recipe

Instructions

1. Bring the apple juice with the brown sugar and the cinnamon stick to the boil until the sugar has dissolved. Let it cool down a bit, add the rum (I always use the 40% strength, that`s enough for us), stir and leave it covered for about 6 days in a cool place.
2. Stir again and fill into beautiful bottles.
3. Great to give away or enjoy yourself.
4. The liqueur is kept tightly closed and stored in a cool and dark place for about 1 year.
5. I gave the liqueur away for Christmas last year. Everyone was thrilled.