Chili Pepper Madness

May 29, 2015

Habanero Infused Moonshine

Habanero Infused Moonshine Habanero Infused Moonshine

Lately we've been experimenting a bit with infusing alcohols with chili peppers. Infused alcohols are all the rage nowadays. You'll find vodkas, tequilas, moonshines, even whiskeys hopping on the bandwagon with all sorts of interesting flavor combinations. Moonshine is a perfect alcohol for infusing and we've been doing it for years. Like vodka, it is nice and clear and soaks up the flavors of your chosen ingredients nicely. I've done this with superhots of all types - think ghost peppers, scorpion peppers, 7-pots (my faves!) - though this particular recipe utilizes the wonderful habanero pepper. Yes! The habanero has gained immense popularity in recent years due to its fruity quality and the growing love of heat and zesty food. It's a good time to be Chili Pepper Madness, let me tell you. So happy for the habanero.

What can you do with a habanero infused moonshine drink? Time to get creative! Mix it into your favorite cocktail recipes. Think "Moonshine Mule", "Spicy Blood Mary", or how about the ubiquitous margarita? Let those crazy drink making wheels turn!

Patty's Perspective: When Mike said he wanted to infuse moonshine, I was scared. I mean, moonshine is strong! There is no way I would do a straight shot of this stuff, no matter what it is infused with. However! I am the mixologist in this household, and I enjoy the challenge of incorporating it into many a drink recipe. Definitely thinking outside the box on this one. What would you make with habanero infused moonshine?

Learn more about Infusing Alcohol with Chili Peppers here.

Habanero Infused Moonshine

Ingredients

  • 2-3 cups unflavored moonshine
  • 3 habanero peppers

Cooking Directions

  1. Slice the peppers in half lengthwise and add them to a container with a lid.
  2. Add moonshine and seal. Shake well.
  3. Screw the lid on tight and store in a dark, cook place for at least 4 hours. Longer is better for more heat. I let mine steep a few days.
  4. Strain the moonshine to remove the chili peppers and use as needed above.
  5. Refrigerate and enjoy!

Should last a few months this way.

Habanero Infused Moonshine

Habanero Infused Moonshine

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?

3 comments

  • Comment Link vera June 13, 2015 posted by vera

    I'm thinking a chocolate mint infusion would be interesting

  • Comment Link Eric June 08, 2015 posted by Eric

    Last year for Christmas presents we infused tequila with lime, rum with coconut, brandy with apricots, and vodka with peppers, peppercorns, celery seed, and garlic (bloody mary vodka). Everybody loved it and doing it again this year. Let them steep for months.

  • Comment Link Charles Tinder June 02, 2015 posted by Charles Tinder

    Have been infusing tequila with candied ghost peppers for several years now.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US

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