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Bitter almond and sweet vanilla add unmistakably festive notes to this Yuletide brandy. Enjoy in a liqueur coffee, hot toddy or warming nightcap.
Makes: about 850ml
1 vanilla pod, split open
150g caster sugar
50g soft light brown sugar
1⁄2 tbsp natural almond extract
Mix all the ingredients together and pour into a large Kilner jar or wide-necked bottle. Seal and leave to infuse for 2 weeks.
Strain and decant into a pretty bottle or smaller presentation bottles, and serve with Christmas cake.
This recipe was first published in Thu Nov 05 13:24:47 GMT 2015.