14. December

Again, I'm a bit late to show you this idea, but I think you can actually achieve it if you want to make your very own Christmas schnapps. It can still be aged for a few weeks - and then it can also be drunk after Christmas. The Christmas schnapps for which I am giving you the recipe will be ready after just a few days.

There is almost no ingredient you can use as a flavoring agent for your schnapps. When we did the article here, it happened, as so often happens, that we start with an idea - one of us had received a delicious home-made walnut schnapps, I think it was a present - and we decided that we would do the article for the magazine . When we first got started we "took it on" and before we looked back we had done many different things, many more than originally planned. We found things in the kitchen that could be fun to try with.

The starting point is to use something you already like the taste of. If you love licorice, well, try putting some licorice root sticks in a container, pour schnapps on and let it steep. The longer it takes, the more flavor you get. Personally, I'm not super fond of schnapps, but I do like a bit of dill schnapps. (and then I also make them because I think the bottles are so decorative to have standing for decoration :) maybe you know it yourself? They are also really nice to give away as hostess gifts.

Christmas schnapps is one of those that is relatively quick to make. In a container you get a mixture of Christmas spices. 2 cinnamon sticks, 2 crushed cardamom pods, 1 star anise, a few cloves, a split vanilla pod and 1/4 nutmeg. Possibly also a little orange peel and a tbsp. honey if you want it sweeter. Pour over neutral schnapps or vodka and let the mixture steep for a few days. Bowl.

Hugs from Vivian