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Homemade Apple Liqueur Recipe

Homemade Apple Liqueur Recipe

Incredibly tasty, not too sweet and easy homemade apple liqueur recipe. Made with apple juice, lemon juice, rum, sugar, vanilla seeds from vanilla bean and whole spices (cinnamon, star anise and cloves).

Makes great holiday gifts from your kitchen.

Liqueur filled in Beautifully decorated glass bottles, ready to give as gifts from the kitchen.

This apple liqueur is a family favorite. It’s so easy and quick to put together and tastes amazing. It tastes great plain, but we enjoy it lukewarm topped with freshly whipped cream and sprinkled/ dusted with cinnamon. So good!!

Apple liqueur in a beautiful liqueur glass topped with freshly whipped cream and sprinkled/ dusted with cinnamon.

Ingredients used to make this spiced apple liqueur

  • 700 ml (23.7 fl.oz/ about 2 ¾ cups) brown rum, 40 %
  • 1 liter (33.8 fl.oz/ 4 ¼ cups) apple juice, clear
  • 150 g (5.3 oz/ about ¾ cup + 1 tablespoon) brown sugar
  • 4 whole star anise
  • 1 cinnamon stick
  • 3 whole cloves
  • 3 tablespoons freshly pressed lemon juice
  • 1 vanilla bean
Ingredients used to make apple liquor.

How to make apple cinnamon liqueur

Combine rum, apple juice, freshly squeezed lemon juice and spices in a medium pot. Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds.

Mix the vanilla seeds with brown sugar. Then add vanilla sugar and the empty vanilla bean pod to the rum mixture and cook over low heat for about 30 minutes, uncovered, until it just barely reaches a simmer.

  • It’s very important that the liqueuer doesn’t boil, otherwise you will boil off the alcohol.

Once the liqueur is hot, but not boiling, remove from the heat and let cool to room temperature.

Next cover the pot and let the liqueur infuse for at least 3 days. The longer, the better!!.

After 3 days strain star anise, cloves, cinnamon stick, and vanilla bean out of the rum apple mixture through a fine-mesh strainer. Then fill it in sterilized bottles.

A collage of photos on how to make apple liqueuer.

The liqueur can be stored in the refrigerator or in the cellar for up to a year.

FAQ – What can I use instead of rum?

This recipe calls for brown rum, but feel free to replace it with brandy or vodka.

Love this Recipe? Try my German Eierlikör and Dark Chocolate Liqueur Recipes, too.

Homemade Apple Liqueur Recipe

Incredibly tasty, not too sweet and easy homemade apple liqueur recipe. Made with apple juice, lemon juice, rum, sugar, vanilla seeds from vanilla bean and whole spices (cinnamon, star anise and cloves).
Prep Time5 mins
Cook Time30 mins
Infuse Time (at least)3 d
Total Time3 d 35 mins
Course: Drinks
Cuisine: European, German
Keyword: Alcoholic beverage, Apfel Zimt Likör, Apple liqueur recipe, gifts from the kitchen, holiday gifts, spiced apple liqueur recipe
Servings: 1.7 l (about 7 cups)
Author: Ester | esterkocht.com

Equipment

  • fine mesh strainer

Ingredients

  • 700 ml (23.7 fl.oz/ about 2 ¾ cups) brown rum, 40 % See Notes
  • 1 liter (33.8 fl.oz/ 4 ¼ cups) apple juice clear
  • 150 g (5.3 oz/ about ¾ cup + 1 tablespoon) brown sugar
  • 4 whole star anise
  • 3 whole cloves
  • 1 cinnamon stick
  • 3 tablespoons freshly squeezed lemon juice
  • 1 vanilla bean

Instructions

  • Combine rum, apple juice, freshly squeezed lemon juice and spices in a medium pot. Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds.
  • Mix the vanilla seeds with brown sugar. Then add vanilla sugar and the empty vanilla bean pod to the rum mixture and cook over low heat for about 30 minutes, uncovered, until it just barely reaches a simmer. It’s very important that the liqueuer doesn’t boil, otherwise you will boil off the alcohol.
  • Once the liqueur is hot, but not boiling, remove from the heat and let cool to room temperature. Next cover the pot and let the liqueur infuse for at least 3 days. The longer, the better!
  • After 3 days strain star anise, cloves, cinnamon stick, and vanilla bean out of the rum apple mixture through a fine-mesh strainer. Then fill it in sterilized bottles. The liqueur can be stored in the refrigerator or in the cellar for up to a year.

Notes

  • This recipe calls for brown rum, but feel free to replace it with brandy or vodka.

Did you make this spiced apple liqueur recipe? I’d love to hear from you! Simply write a review and add rating to it.

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