Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 November 2015.