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    Marzipan brandy

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    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.

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