Walnut Honey Liqueur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g walnuts, ripe
- 375 ml brandy
- 250 ml water
- 250 ml honey
- 1 stick cinnamon
- 3 clove (s)
- 1 teaspoon orange peel, untreated
- 1 teaspoon lemon peel, untreated
- 1 teaspoon vanilla essence or ground vanilla pod
Print Recipe
Pin Recipe Instructions
- Roast the nuts without fat in a pan, let them cool down briefly, pour the brandy over them and close the container immediately.
- Heat the water, which is as low in minerals as possible, with the honey, let it boil briefly and skim off any foam. Then add cinnamon, cloves, citrus peel (grated, zest or peeled with a peeler - only without the white) and vanilla and add the cooled honey and spice mixture to the nuts and brandy. Then let it steep for about 4 weeks in a dark and cool place, filter and wait at least 4 weeks before eating.
- Recipes for making your own vanilla essence can be found here in the database. Alternatively, ground vanilla can also be used. I have to say that when using essence, the vanilla taste comes into its own. Try it out once!
- The whole thing makes about 0.7 liters.
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