Some good recipes.
Homemade Cinnamon Schnapps
Source: From the test labs of SomethingEdible.com, by way of my Father-in-law.
Servings: Makes 1.75L (about 59 fl oz) of 33ish proof hooch.
Prep Time: 5 minutes
Cook Time: 15 minutesInstructions:
Add corn syrup, sugar, and 16 oz of the distilled water to a saucepan over medium heat. Once the sugar begins to dissolve, CAREFULLY add the cinnamon oil, stirring occasionally to ensure the sugar dissolves completely. Bring to a simmer over medium heat and continue to simmer for 5 additional minutes whisking occasionally to ensure that the oil integrates into the sugar syrup completely. Take the syrup off the heat, stir in the remaining 28 oz of water along with the glycerine, and check to ensure that the temperature is well below 172F before adding the grain alcohol (mine was 109F). Add food coloring if desired and store in a glass bottle.
Notes:
To minimize mess, I actually mix my flavor base, grain alcohol, and coloring in the bottle I'm keeping it in so I can shake it up good; but again, you gotta make sure it's all plenty cool.
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