Apple Pie Moonshine Recipe: Spiced Cinnamon Sip of Autumn

This apple pie moonshine captures all the warmth of autumn in a single sip. The blend of crisp apple, warm cinnamon, and smooth moonshine creates a drink that’s both nostalgic and bold.

I’ve perfected this recipe to balance sweetness with a subtle kick, making it ideal for cozy evenings or festive gatherings. It’s simple to prepare and even easier to enjoy.

Ingredients for Apple Pie Drink Recipe with Moonshine

Warm spices, sweet apples, and a smooth kick in every glass. Nothing complicated here.

The apple cider is non-negotiable—fresh-pressed from a local orchard if you can swing it. Supermarket stuff works in a pinch, but the flavor difference is night and day. Moonshine quality matters too: 100-proof or higher keeps that harsh burn out of the picture. I grab mine from local distilleries when I’m traveling through Appalachia (worth the detour for the good stuff).

No moonshine? Everclear or high-proof vodka gets you 90% there. Brown sugar can be swapped for maple syrup at 三分之二 the amount if you want a different sweetness. Missing a spice? Skip it—cinnamon carries the show. If you’re using store-bought apple juice, go for the cloudy kind—it’s got more depth than the clear stuff.

This keeps 3-4 weeks in a cool, dark place once the spices are strained out. The flavors actually get better after a few days. For gifting, mason jars with a cinnamon stick make it look fancy with zero extra effort.

Step-by-Step Instructions for Apple Pie Moonshine

This method infuses all those warm autumn spices into a smooth, drinkable masterpiece.

Step 1: Infuse the Spices in Apple Cider

In a large pot, combine the 4 cups Apple Cider, 1 cup Apple Juice, and 1 cup Water. Add the 4 pieces Cinnamon Sticks, 4 whole Cloves, and 4 whole Allspice Berries (gently crushed to release their oils).

Bring the mixture to a gentle simmer over medium heat, then reduce to low heat and let it steep for 15-20 minutes until the liquid turns a deep amber and smells like a spice market. This slow infusion extracts all the warm, aromatic flavors without bitterness.

Remove from heat and stir in the 1 cup Brown Sugar until fully dissolved. The sugar should melt completely, creating a rich, glossy syrup that coats the back of a spoon.

Step 2: Add the Ground Spices and Acid

Once the whole spices have infused, stir in the 2 tbsp Ground Cinnamon and 0.25 tsp Nutmeg. The ground spices will thicken the mixture slightly and add an intense, immediate cinnamon kick that complements the slower-infused whole spices.

Add the 2 tbsp Lemon Juice and 1 tsp Vanilla Extract. The lemon brightens the sweetness and balances the warmth of the spices, while the vanilla adds a smooth, round depth to the flavor profile. Stir well to combine.

Let the mixture cool to room temperature—this should take about 30-45 minutes. You’ll notice the spices settling at the bottom, and the liquid will darken as it cools.

Step 3: Combine with Moonshine and Rest

Pour the cooled spiced cider mixture into a large glass jar or pitcher. Add the 2 cups Moonshine and stir gently but thoroughly to combine. The alcohol will initially smell sharp, but it will mellow as the flavors meld together.

Seal the jar tightly and let it rest at room temperature for at least 24 hours. I know it’s tempting to taste it right away, but this resting period is crucial—the spices need time to fully infuse into the moonshine, and the harsh alcohol edge will soften.

After 24 hours, give it a taste. If you want a stronger spice flavor, let it sit for another 12-24 hours. The longer it rests, the smoother and more complex the flavor becomes.

Step 4: Strain and Bottle for Serving

Once the flavors have melded to your liking, strain the mixture through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove all the spices and any sediment. Press down gently on the solids to extract as much liquid as possible, but don’t squeeze too hard or you’ll get bitter flavors.

Transfer the strained liquid to clean glass bottles or jars with tight-fitting lids. I like to add a cinnamon stick to each bottle for garnish and a subtle, ongoing infusion. Store in a cool, dark place.

Serve chilled or over ice for a refreshing twist, or sip it at room temperature to fully appreciate the warm, spiced apple flavor. The drink will keep for up to 6 months if stored properly, and the flavors will continue to deepen over time.

Storing and Reheating This apple pie drink recipe with moonshine

🍳 Refrigerator Storage

To keep your apple pie drink with moonshine fresh, store it in an airtight container in the refrigerator. This method preserves the flavors and potency for 3-4 days. Make sure the container is sealed tightly to prevent any alcohol evaporation or absorption of fridge odors. For best results, keep it in the coldest part of your fridge, away from the door.

❄️ Freezer Storage

If you’ve made a large batch, freezing is a great option. Transfer the drink to a freezer-safe, airtight container or mason jar, leaving about an inch of headspace to allow for expansion. Properly stored, your apple pie moonshine can last 2-3 months in the freezer. Avoid using glass that isn’t tempered for freezing, as it may crack under low temperatures.

🔥 Reheating Methods

This drink is best served warm to enhance its cozy, spiced flavors. For reheating, gently warm it in a saucepan over low heat (160°F or 70°C) for 5-10 minutes, stirring occasionally. Avoid boiling, as high heat can evaporate the alcohol. If using a microwave, heat in 20-30 second intervals, stirring between each, until warm. For a smoky twist, warm it in a smoker at 180°F (82°C) for 15-20 minutes.

✨ Quality Preservation

To maintain the drink’s rich flavor and texture, ensure minimal exposure to air and moisture. When thawing from the freezer, do so overnight in the refrigerator. If you notice any separation, simply give it a good stir before reheating. For extra moisture retention, add a splash of apple cider or a cinnamon stick while warming. Pro tip: Store in smaller portions to avoid repeated heating and cooling cycles.