Hard

Lithuanian Krupnikas

Name: Lithuanian Krupnikas
Prep time: 38 min
Cook time: 90 min
Total time: 128 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 10 cardamoms seeds; 0.5 nutmegs seed; 2 teaspoons caraway seed; 10 whole cloves; 10 whole allspice berries; 4 cinnamons sticks , 3 inch; 2 teaspoons whole peppercorns; 1 pinch crushed saffron threads; 2 pieces fresh ginger root , 1 inch; 2 pieces fresh turmeric , 1 inch; 3 large strips of orange zest; 3 large strips of lemon zest; 4 cups water; 2 pounds honey; 1 tablespoon vanilla extract; 1 quart 190 proof grain alcohol

Total Time

2h 8m

38m prep · 90m cook

Servings

4 people

Rating

—

Difficulty

Hard

43 views

Gluten Free Kosher Vegetarian Dairy Free Pan Fry Gluten-Free Fried asian chinese unknown sweet spicy savory sugary european greek middle eastern region kosher sour plant_based american_region caribbean indian middle eastern spanish

This krupnikas recipe is for Lithuanian spiced honey liqueur. Serve warm as a traditional Eastern European cold remedy. A quick heat-up in the microwave works great.

Ingredients

10 cardamoms seeds
0.5 nutmegs seed
2 teaspoons caraway seed
10 whole cloves
10 whole allspice berries
4 cinnamons sticks , 3 inch
2 teaspoons whole peppercorns
1 pinch crushed saffron threads
2 pieces fresh ginger root , 1 inch
2 pieces fresh turmeric , 1 inch
3 large strips of orange zest
3 large strips of lemon zest
4 cups water
2 pounds honey
1 tablespoon vanilla extract
1 quart 190 proof grain alcohol

Instructions

1

Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
2

Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
3

The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.