Habanero Infused Moonshine
Infuse your own moonshine with spicy habanero peppers and incorporate it into your next drink recipe for a twist of heat. Here is the recipe.
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.
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!
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?
Try Some of My Other Popular Recipes
- Scorpion Tongue Vodka Shot Recipe
- Habanero Moonshine
- Quick Chili Infused Pineapple Vodka Cocktail
- Pepper Infused Alcohol Recipe
- Spicy Cocktail Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Habanero Infused Moonshine
- 2-3 cups unflavored moonshine
- 3 habanero peppers
- Slice the peppers in half lengthwise and add them to a container with a lid.
- Add moonshine and seal. Shake well.
- 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.
- Strain the moonshine to remove the chili peppers and use as needed above.
- Refrigerate and enjoy!
NOTE: This post was updated on 9/4/20 to include new information and photo. It was originally published on 5/29/15.