Marzipan brandy

  • INFUSE FOR 2 weeks

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


700ml brandy
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.