So you’re ready to dive into the world of homemade spirits? Welcome! This collection of 20 irresistible moonshine mash recipes is your perfect starting point. We’ve gathered beginner-friendly, foolproof formulas that turn simple ingredients into smooth, flavorful shine. Whether you’re craving classic corn whiskey or something fruity, you’ll find inspiration here. Let’s get mashing—your journey to craft distilling starts with these approachable recipes.
Classic Corn Moonshine Mash Recipe
There’s something wonderfully nostalgic about a classic corn moonshine mash—it reminds me of chilly evenings on my uncle’s farm, where the sweet, earthy aroma would fill the air. Today, I’m sharing my go-to recipe that’s surprisingly simple to make at home, perfect for a cozy winter project.
Serving: 1 gallon | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 5 pounds of cornmeal (I like using a coarse grind for that rustic texture—it reminds me of old-fashioned grits)
– 2 gallons of water (filtered is best to avoid any off-flavors)
– 5 pounds of granulated sugar (plain white sugar works great here for a clean ferment)
– 1 packet of distiller’s yeast (I always keep an extra packet in my pantry, just in case)
– 1 tablespoon of lemon juice (a splash adds a subtle brightness, and I swear it helps with fermentation)
Instructions
1. In a large, clean pot, combine the 5 pounds of cornmeal and 2 gallons of water over medium-high heat, stirring constantly to prevent clumps.
2. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally until it thickens into a porridge-like consistency—this is key for extracting the corn’s starches.
3. Remove the pot from the heat and let it cool to 80°F, which usually takes about 20 minutes; I use a kitchen thermometer to be precise, as too-hot liquid can kill the yeast.
4. Stir in the 5 pounds of granulated sugar until fully dissolved, then add the 1 packet of distiller’s yeast and 1 tablespoon of lemon juice, mixing thoroughly to incorporate.
5. Transfer the mash to a sterilized fermentation vessel, cover it loosely with a clean cloth to allow gases to escape, and place it in a dark, warm spot (around 70–75°F) for 7–10 days, checking daily for bubbles—a steady fizz means it’s fermenting well.
6. After fermentation, strain the liquid through a fine-mesh sieve or cheesecloth into another clean container, discarding the solids; for a clearer result, I sometimes do a second strain through a coffee filter.
Just sip this moonshine mash slowly to appreciate its smooth, sweet corn flavor with a hint of tang from the lemon—it’s wonderfully rich and pairs beautifully with a splash of apple cider or over ice for a rustic cocktail.
Sweet Potato Moonshine Mash
Picture this: a chilly December evening, the twinkling lights on the tree, and a craving for something that feels like a warm, boozy hug in a bowl. That’s exactly why I created this Sweet Potato Moonshine Mash—it’s my festive, grown-up twist on classic comfort food that’s become a holiday staple in our house.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs sweet potatoes, peeled and cubed (I look for the deep orange ones—they’re naturally sweeter)
– 1/2 cup unsalted butter, cubed (I always use unsalted to control the saltiness myself)
– 1/4 cup pure maple syrup (the real stuff, not pancake syrup—it makes all the difference)
– 1/4 cup high-quality moonshine (I use a smooth corn whiskey-style; it adds a lovely kick without being harsh)
– 1/2 cup heavy cream, warmed (room temp is fine, but I warm it slightly to prevent the mash from cooling)
– 1 tsp salt (I prefer fine sea salt for even distribution)
– 1/2 tsp ground cinnamon (a dash more if you’re feeling festive like me)
Instructions
1. Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water by about 1 inch.
2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 20-25 minutes, until the potatoes are fork-tender.
3. Tip: To check doneness, pierce a cube with a fork—it should slide off easily without resistance.
4. Drain the sweet potatoes thoroughly in a colander, then return them to the warm pot to let any excess moisture evaporate for 2 minutes.
5. Add the cubed butter, maple syrup, moonshine, warmed heavy cream, salt, and ground cinnamon to the pot with the sweet potatoes.
6. Use a potato masher to mash everything together until smooth and well-combined, about 3-4 minutes of vigorous mashing.
7. Tip: For an extra creamy texture, you can use a hand mixer on low speed for 1-2 minutes—just be careful not to overmix.
8. Taste the mash and adjust seasoning if needed, but avoid adding more liquid at this stage to keep it thick.
9. Transfer the mash to a serving bowl and let it rest for 5 minutes before serving to allow the flavors to meld.
10. Tip: If serving later, cover the bowl with foil and keep it in a warm oven at 200°F for up to 30 minutes.
Craving satisfied? This mash is luxuriously smooth with a subtle sweetness from the maple, balanced by the warm, earthy hint of cinnamon and a gentle moonshine warmth that lingers. Serve it alongside roasted turkey or ham for a holiday feast, or get creative by topping it with toasted pecans or a drizzle of extra maple syrup for a decadent dessert-like side.
Apple Pie Moonshine Mash
During the holiday rush, I found myself craving something that combined cozy tradition with a little kick—enter my Apple Pie Moonshine Mash. It’s the perfect way to warm up a chilly evening, blending the familiar comfort of apple pie with a spirited twist that always reminds me of my grandpa’s stories from back in the day.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups apple cider (I grab the fresh-pressed kind from the local farm stand for that crisp, authentic flavor)
– 2 cups moonshine (a smooth, unaged corn whiskey works best here—my go-to is from a small-batch distillery in Tennessee)
– 1 cup granulated sugar (I sometimes swap in brown sugar for a deeper, caramel-like sweetness)
– 4 cinnamon sticks (these add a warm, aromatic spice that just screams fall)
– 1 tsp ground nutmeg (freshly grated if you have it, for that extra zing)
– 1 tbsp vanilla extract (pure vanilla is my preference to avoid any artificial aftertaste)
– 6 whole cloves (they infuse slowly, so don’t skip them!)
Instructions
1. In a large, heavy-bottomed pot, combine the apple cider, granulated sugar, cinnamon sticks, ground nutmeg, and whole cloves over medium heat.
2. Stir the mixture continuously with a wooden spoon until the sugar fully dissolves, which should take about 3–5 minutes—this prevents any graininess in the final mash.
3. Once dissolved, reduce the heat to low and let the mixture simmer uncovered for 30 minutes, stirring occasionally to prevent sticking; you’ll know it’s ready when it thickens slightly and the spices are fragrant.
4. Remove the pot from the heat and let it cool for 10 minutes to avoid curdling when adding the alcohol later.
5. Stir in the vanilla extract and moonshine until well combined, then pour the mash through a fine-mesh strainer into a clean glass jar or pitcher to remove the cinnamon sticks and cloves.
6. Cover the jar tightly and refrigerate it for at least 2 hours to chill thoroughly and allow the flavors to meld—this step is key for a smooth, balanced taste.
7. Serve the mash over ice in small glasses, garnished with a thin apple slice or a sprinkle of cinnamon if desired.
So, this Apple Pie Moonshine Mash turns out silky and rich, with a sweet apple forefront that gives way to a warm, spicy finish from the moonshine. I love pairing it with a slice of sharp cheddar cheese or drizzling it over vanilla ice cream for a boozy dessert twist that always impresses at holiday gatherings.
Peach Cobbler Moonshine Mash
Finally, after years of tinkering with my grandma’s old cobbler recipe, I’ve landed on this boozy twist that’s become my go-to for holiday gatherings—it’s the perfect blend of sweet summer peaches and a warm moonshine kick that’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups fresh peaches, peeled and sliced (I always grab ripe ones from the farmers’ market—they’re juicier!)
– 1 cup granulated sugar (I use organic cane sugar for a subtle molasses note)
– 1 cup all-purpose flour (I sift mine to avoid lumps)
– 1 cup whole milk (room temp works best here for a smoother batter)
– 1/2 cup unsalted butter (I prefer Kerrygold for its rich flavor)
– 1/2 cup peach-flavored moonshine (my local distillery’s small-batch version is a game-changer)
– 1 tbsp lemon juice (freshly squeezed, never bottled—it brightens the peaches)
– 1 tsp vanilla extract (pure extract, not imitation, makes all the difference)
– 1/2 tsp ground cinnamon (I add a pinch extra for warmth)
– 1/4 tsp salt (a dash of sea salt balances the sweetness)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. In a large bowl, toss the sliced peaches with lemon juice and 1/2 cup of sugar, then set aside for 10 minutes to macerate—this draws out their natural juices.
3. In a separate bowl, whisk together the flour, remaining 1/2 cup sugar, cinnamon, and salt until fully combined.
4. Pour the milk and vanilla extract into the dry ingredients, stirring gently until a smooth batter forms; avoid overmixing to keep it tender.
5. Melt the butter in a small saucepan over medium heat for 2-3 minutes until bubbly, then pour it into the baking dish, swirling to coat the bottom evenly.
6. Spoon the batter over the melted butter in the dish—do not stir—allowing it to settle naturally.
7. Evenly distribute the macerated peaches and their juices over the batter layer.
8. Drizzle the peach-flavored moonshine evenly over the top, which will infuse the cobbler as it bakes.
9. Bake in the preheated oven for 40-45 minutes, until the top is golden brown and a toothpick inserted comes out clean.
10. Let the cobbler cool for 15 minutes before serving to allow the flavors to meld.
Buttery and bubbling, this cobbler emerges with a crisp, sugar-dusted crust that gives way to tender, boozy peaches underneath. Serve it warm with a scoop of vanilla ice cream for a contrast that melts into the moonshine-spiked syrup, or enjoy it straight from the dish on a cozy winter night—it’s comfort food with a spirited twist.
Cherry Moonshine Mash Delight
Unbelievably, I first stumbled upon this recipe during a chaotic holiday potluck last year—a friend’s quirky aunt brought it, and after one bite, I knew I had to recreate it at home. It’s a playful twist on classic comfort food, blending sweet cherries with a hint of moonshine warmth that’s perfect for cozy gatherings. Honestly, it’s become my go-to for impressing guests without spending hours in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups fresh cherries, pitted (I like to use Bing cherries for their deep sweetness, but frozen work in a pinch—just thaw them first)
– 1 cup moonshine (a smooth corn-based one is my preference; it adds a subtle kick without overpowering)
– 1/2 cup granulated sugar (I often reduce this slightly if the cherries are very ripe)
– 1 tbsp unsalted butter (room temperature butter blends easier here)
– 1 tsp vanilla extract (pure vanilla makes all the difference for that rich aroma)
– 1/4 tsp salt (a pinch of sea salt balances the sweetness perfectly)
– 1 cup all-purpose flour (I always sift mine to avoid lumps in the batter)
– 1/2 cup whole milk (room temperature milk helps the mixture come together smoothly)
– 2 large eggs (I prefer room temp eggs here for better incorporation)
– 1 tsp baking powder (fresh baking powder ensures a light, fluffy texture)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch baking dish with the unsalted butter, using about 1 tsp to coat it evenly—this prevents sticking and adds a buttery flavor.
2. In a medium bowl, combine the pitted cherries, moonshine, granulated sugar, and salt, stirring gently until the sugar dissolves; let it sit for 10 minutes to macerate, which enhances the cherry flavor (tip: don’t skip this step—it makes the cherries juicier).
3. In a separate large bowl, whisk together the all-purpose flour and baking powder until well blended to avoid clumps in the final dish.
4. Add the eggs, whole milk, and vanilla extract to the flour mixture, beating with a whisk until the batter is smooth and no dry spots remain, about 2 minutes (tip: overmixing can make it dense, so stop once it’s just combined).
5. Fold the macerated cherry mixture, including any liquid, into the batter using a spatula, mixing gently to distribute the cherries evenly without crushing them.
6. Pour the batter into the prepared baking dish, spreading it out with the spatula for an even layer.
7. Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (tip: check at 40 minutes to avoid overbaking, as ovens can vary).
8. Remove from the oven and let it cool in the dish for 10 minutes before serving to allow it to set properly.
Perfectly, this delight emerges with a moist, cake-like texture that’s studded with bursts of cherry, while the moonshine adds a warm, subtle undertone without being too boozy. Serve it warm with a dollop of whipped cream or alongside vanilla ice cream for an extra indulgent treat—it’s fantastic as a dessert or even a brunch centerpiece.
Blueberry Blast Moonshine Mash
Unbelievably, I discovered this recipe while trying to use up a bumper crop of blueberries from my backyard last summer—now it’s a holiday staple in our house. It’s a warm, fruity moonshine mash that feels like a cozy hug in a mug, perfect for chilly evenings or festive gatherings.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups fresh blueberries (I always grab extra because I snack on them while cooking)
– 2 cups granulated sugar
– 1 cup water
– 1 cinnamon stick (I prefer a whole stick for deeper flavor)
– 1 tsp vanilla extract (the real stuff makes all the difference)
– 1 quart moonshine (I use a smooth, 100-proof variety from a local distillery)
– 1 lemon, juiced (freshly squeezed—bottled just won’t cut it here)
Instructions
1. Rinse the blueberries thoroughly under cold water in a colander, then pat them dry with a clean kitchen towel.
2. In a large, heavy-bottomed pot, combine the blueberries, sugar, and water over medium heat.
3. Stir the mixture constantly with a wooden spoon until the sugar dissolves completely, about 5 minutes.
4. Add the cinnamon stick to the pot, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
5. Remove the pot from the heat and discard the cinnamon stick using tongs.
6. Stir in the vanilla extract and lemon juice until fully incorporated.
7. Let the mixture cool to room temperature, which should take about 20 minutes—this prevents the alcohol from evaporating too much later.
8. Pour the moonshine into the cooled blueberry mixture and stir gently to combine.
9. Transfer the mash to a clean glass jar or bottle, seal it tightly, and store it in a cool, dark place for at least 1 week to let the flavors meld, shaking it once daily.
10. Strain the mash through a fine-mesh sieve into a serving pitcher, pressing lightly on the solids to extract all the liquid, then discard the solids.
Perfectly balanced, this mash boasts a rich, jammy texture with a sweet-tart kick from the blueberries and a smooth, warming finish from the moonshine. Serve it chilled over ice for a refreshing sip, or warm it gently on the stove for a comforting winter drink—either way, it’s sure to spark conversation at any gathering.
Honey Infused Moonshine Mash
Years ago, during a chilly Appalachian autumn, I first tasted a friend’s homemade moonshine mash—it was rough, fiery, and unforgettable. Today, I’m sharing my softened, honey-kissed version that’s perfect for sipping by the fire or gifting in mason jars. Trust me, a little sweetness makes all the difference.
Serving: 1 quart | Pre Time: 15 minutes | Cooking Time: 0 minutes (fermentation time: 14 days)
Ingredients
– 4 cups filtered water (I always use filtered—tap water’s chlorine can hinder fermentation)
– 2 cups cornmeal (stone-ground gives a richer flavor, in my opinion)
– 1 cup granulated sugar (plain white sugar works best here for a clean ferment)
– 1/2 cup raw honey (local honey adds a lovely floral note; I get mine from the farmer’s market)
– 1 packet active dry yeast (check the expiration date—fresh yeast is key!)
– 1 gallon glass jar with lid (I reuse pickle jars after a good scrub)
Instructions
1. Pour 4 cups of filtered water into a large pot and heat it to 160°F on the stove—use a thermometer to avoid overheating, which can kill the yeast later.
2. Stir in 2 cups of cornmeal until fully combined, then remove the pot from heat and let it cool to 100°F, which should take about 20-30 minutes.
3. Add 1 cup of granulated sugar and 1/2 cup of raw honey to the cooled mixture, stirring vigorously until everything dissolves completely.
4. Sprinkle 1 packet of active dry yeast over the surface, then gently stir it in—this helps activate the yeast evenly for a steady ferment.
5. Transfer the mixture to a clean 1-gallon glass jar, leaving about 2 inches of space at the top to allow for expansion during fermentation.
6. Seal the jar loosely with the lid (don’t tighten it all the way) to let gases escape, and place it in a dark, room-temperature spot like a pantry.
7. Let the mash ferment for 14 days, swirling the jar gently every other day to redistribute ingredients—you’ll see bubbles forming, a sign it’s working!
8. After 14 days, strain the liquid through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.
9. Bottle the infused moonshine mash in sterilized jars or bottles, and store it in the refrigerator to slow further fermentation.
Ooh, this honey-infused mash turns out silky and golden, with a smooth sweetness that tames the traditional moonshine bite. I love serving it chilled in small glasses with a twist of orange peel, or drizzling it over vanilla ice cream for a boozy dessert treat—it’s a conversation starter at any gathering!
Maple Syrup Moonshine Mash
Kicking off the holiday season with a cozy, boozy treat that’s become a staple in my kitchen—this Maple Syrup Moonshine Mash is my go-to for warming up chilly evenings. I first whipped it up during a snowy weekend last year, and now my friends request it every time they visit. It’s surprisingly simple but packs a sweet, rustic punch that feels like a hug in a mug.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups pure maple syrup (I always splurge on the dark amber grade for richer flavor—it makes all the difference!)
– 1 cup moonshine (use a smooth, unaged corn whiskey; my local distillery’s batch is my favorite here)
– 1/2 cup apple cider (fresh-pressed if you can find it, but store-bought works fine too)
– 2 cinnamon sticks (I toss in an extra one if I’m feeling festive)
– 1 tsp vanilla extract (pure extract, not imitation—it adds a lovely depth)
– 1/4 tsp ground nutmeg (freshly grated nutmeg is my secret weapon for aroma)
Instructions
1. In a medium saucepan, combine 2 cups maple syrup, 1/2 cup apple cider, and 2 cinnamon sticks over medium heat.
2. Stir the mixture continuously with a wooden spoon until it begins to simmer gently, which should take about 5 minutes—you’ll see small bubbles form around the edges.
3. Reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally to prevent sticking; the liquid will thicken slightly and reduce by about a quarter.
4. Remove the saucepan from the heat and carefully stir in 1 cup moonshine and 1 tsp vanilla extract until fully incorporated.
5. Sprinkle in 1/4 tsp ground nutmeg and give it a final stir to distribute evenly.
6. Let the mash cool for 5 minutes to allow the flavors to meld, then discard the cinnamon sticks.
7. Pour the mash into a clean glass jar or pitcher for serving.
Tip: For a smoother texture, strain it through a fine-mesh sieve after cooling. Tip: Store any leftovers in the refrigerator for up to a week—it tastes even better the next day! Tip: If it’s too strong, add a splash more apple cider to mellow it out.
Now that you’ve crafted this cozy concoction, notice how the maple syrup lends a velvety sweetness that balances the moonshine’s kick, creating a smooth, sippable texture. I love serving it warm in mugs garnished with an extra cinnamon stick, or chilled over ice for a refreshing twist—it’s perfect for holiday gatherings or a quiet night in.
Cinnamon Spice Moonshine Mash
Kicking off the holiday season always calls for something warm and spirited, and this Cinnamon Spice Moonshine Mash is my go-to for cozy gatherings. I first tried a version at a friend’s winter potluck years ago and have been tweaking it ever since to get that perfect balance of spice and sweetness—it’s become a tradition I look forward to every December.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups of apple cider (I always grab the unfiltered kind for a richer flavor)
– 2 cups of moonshine (a smooth corn-based one works best here)
– 1 cup of brown sugar (packed—I prefer dark brown for deeper molasses notes)
– 3 cinnamon sticks (these add a lovely aromatic touch)
– 1 tablespoon of whole cloves (they infuse slowly for a subtle kick)
– 1 teaspoon of vanilla extract (pure vanilla is my secret for extra warmth)
– 1 orange, sliced (I leave the peel on for a hint of citrus zest)
Instructions
1. In a large pot, combine 4 cups of apple cider, 1 cup of brown sugar, 3 cinnamon sticks, and 1 tablespoon of whole cloves over medium heat.
2. Stir the mixture constantly with a wooden spoon until the brown sugar fully dissolves, which should take about 3–5 minutes—this prevents any sugar from sticking to the bottom.
3. Once dissolved, reduce the heat to low and let the mixture simmer uncovered for 30 minutes, allowing the spices to infuse; you’ll know it’s ready when the liquid reduces slightly and smells fragrant.
4. Remove the pot from the heat and stir in 2 cups of moonshine and 1 teaspoon of vanilla extract until well blended.
5. Add the sliced orange to the pot and let the mash cool to room temperature, about 15–20 minutes, which helps the flavors meld together smoothly.
6. Strain the mixture through a fine-mesh sieve into a clean pitcher or jar to remove the spices and orange slices.
7. Chill the strained moonshine mash in the refrigerator for at least 1 hour before serving to enhance its crispness.
8. Serve the mash over ice in small glasses, garnished with a fresh cinnamon stick if desired.
Offering a velvety texture with a warm, spicy kick, this moonshine mash is perfect for sipping by the fire or gifting in mason jars—its bold cinnamon and citrus notes make it a festive standout that always sparks conversation.
Vanilla Bean Moonshine Mash
You know those chilly winter evenings when you crave something warm, sweet, and just a little bit special? That’s exactly when I pull out my trusty jar for this Vanilla Bean Moonshine Mash—it’s like a cozy hug in a bowl, perfect for sharing with friends after a long day. I first tried a version of this at a friend’s cabin years ago and have been tweaking it ever since to get that perfect balance of vanilla warmth and smooth, mellow sweetness.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups granulated sugar (I like using organic cane sugar for a slightly richer flavor)
– 1 quart filtered water (trust me, it makes a difference in clarity)
– 2 whole vanilla beans, split lengthwise (look for plump, moist beans—they pack more flavor)
– 1 gallon corn mash (I get mine from a local distillery; it should be fresh and mildly sweet)
– 1 cup high-proof grain alcohol, like 190-proof Everclear (handle with care and keep away from open flames!)
– 1 tablespoon lemon juice (freshly squeezed is best to brighten the mix)
Instructions
1. In a large, non-reactive pot, combine 2 cups granulated sugar and 1 quart filtered water over medium heat, stirring constantly until the sugar fully dissolves, about 5 minutes.
2. Add 2 split vanilla beans to the pot, reduce the heat to low, and let the mixture simmer gently for 20 minutes to infuse the vanilla flavor—you’ll smell that sweet aroma filling the kitchen.
3. Carefully pour in 1 gallon corn mash, stirring slowly to combine it with the vanilla syrup without splashing.
4. Increase the heat to medium-high and bring the mixture to a steady boil, then immediately reduce to a simmer and cook for 30 minutes, stirring occasionally to prevent sticking.
5. Remove the pot from the heat and let it cool completely to room temperature, which should take about 1 hour—patience here ensures a smoother final product.
6. Once cooled, stir in 1 cup high-proof grain alcohol and 1 tablespoon lemon juice until fully incorporated.
7. Strain the mixture through a fine-mesh sieve or cheesecloth into clean glass jars to remove the vanilla beans and any solids.
8. Seal the jars tightly and store in a cool, dark place for at least 2 weeks to allow the flavors to meld and mellow—this aging step is key for that smooth finish.
9. Before serving, give the mash a gentle shake to redistribute any settled particles.
Perfectly silky with a deep vanilla essence that lingers on the palate, this mash has a rich, amber hue and a velvety texture that’s neither too thick nor too thin. I love serving it in small mason jars with a cinnamon stick for stirring, or drizzling it over vanilla ice cream for an indulgent twist—it’s sure to become a holiday favorite in your home too.
Pumpkin Spice Moonshine Mash
Kicking off the holiday season with a cozy, spirited twist, I’m sharing my family’s favorite festive sipper—Pumpkin Spice Moonshine Mash. Every December, my uncle would sneak a batch into our gatherings, and now I’ve perfected it to warm up those chilly evenings. It’s a smooth, spiced blend that feels like a hug in a glass, and I love how it brings everyone together around the fire.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 cups of pumpkin puree (I always use canned for convenience, but homemade adds a lovely depth)
– 2 cups of high-proof moonshine (my go-to is a local corn-based one for that authentic kick)
– 1 cup of granulated sugar (adjust if you like it less sweet, but this balances the spice well)
– 1/2 cup of water
– 2 tbsp of pumpkin pie spice (I prefer a blend with extra cinnamon—it just smells like holidays)
– 1 tsp of vanilla extract (pure vanilla is my secret for a smoother finish)
Instructions
1. In a large saucepan over medium heat, combine the pumpkin puree, granulated sugar, and water.
2. Stir the mixture continuously with a wooden spoon for 5 minutes, until the sugar fully dissolves and it starts to bubble gently.
3. Reduce the heat to low and add the pumpkin pie spice and vanilla extract, stirring for another 2 minutes to blend the flavors evenly.
4. Tip: Let it simmer uncovered for 10 minutes, stirring occasionally to prevent sticking—this helps the spices meld beautifully.
5. Remove the saucepan from the heat and allow the mixture to cool completely to room temperature, which takes about 15-20 minutes.
6. Once cooled, pour in the moonshine and stir thoroughly with a whisk until fully incorporated.
7. Tip: Strain the mixture through a fine-mesh sieve into a clean pitcher to remove any pulp, ensuring a silky texture.
8. Transfer the strained liquid to sterilized glass jars or bottles, sealing them tightly.
9. Tip: Store in the refrigerator for at least 24 hours before serving—this chilling time really enhances the smoothness and spice notes.
10. Serve chilled in small glasses, optionally garnished with a cinnamon stick or a sprinkle of nutmeg.
Zesty with a warm, lingering spice, this mash has a velvety texture that coats the palate without being too heavy. I adore sipping it neat by the fireplace, but it’s also fantastic poured over ice or mixed into hot apple cider for a festive cocktail twist—it always sparks conversations and smiles at our holiday get-togethers.
Gingerbread Moonshine Mash
Dashing through the holiday hustle, I always crave something that warms the soul and sparks joy—enter my festive, spirited creation. This Gingerbread Moonshine Mash is my go-to for cozy gatherings; it’s like a hug in a jar, blending nostalgic spices with a kick that’ll have everyone smiling. I first whipped it up during a snowy evening with friends, and now it’s a tradition we eagerly await each year.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups high-proof moonshine (I use a local corn-based one for that authentic kick—it really makes the flavors pop)
– 1 cup molasses (go for unsulphured blackstrap; its deep, robust sweetness is perfect here)
– 1/2 cup brown sugar, packed (I prefer dark brown for extra richness, but light works too)
– 2 tbsp ground ginger (freshly ground if you can—it adds a vibrant, zesty punch)
– 1 tsp ground cinnamon (I always reach for Ceylon cinnamon; its subtle warmth elevates the mix)
– 1/2 tsp ground cloves (just a pinch—it’s potent, so don’t overdo it)
– 1/4 tsp ground nutmeg (I grate mine fresh; it gives a lovely aromatic touch)
– 1 vanilla bean, split and scraped (or 1 tsp vanilla extract in a pinch, but the bean’s flecks are gorgeous)
– 4 cups apple cider (use unfiltered for a cloudy, rustic look—it blends beautifully)
Instructions
1. In a large mixing bowl, combine the moonshine, molasses, and brown sugar, whisking vigorously for about 2 minutes until the sugar fully dissolves and the mixture is smooth—this prevents any graininess later.
2. Add the ground ginger, cinnamon, cloves, and nutmeg to the bowl, stirring with a spoon to evenly distribute the spices throughout the liquid.
3. Scrape the seeds from the split vanilla bean into the mixture, then drop in the pod for extra flavor infusion, stirring gently to incorporate.
4. Pour in the apple cider, stirring continuously for 1-2 minutes until all ingredients are well blended and the color is uniform.
5. Transfer the mixture to a clean, airtight glass jar or bottle, sealing it tightly to preserve the aromas.
6. Let the mash sit at room temperature for 24 hours, shaking the jar every 6 hours to help the flavors meld—this step is key for a harmonious taste.
7. After 24 hours, remove the vanilla bean pod and discard it, then give the mash a final stir before serving.
8. Serve the Gingerbread Moonshine Mash chilled over ice or at room temperature, depending on your preference.
Unbelievably smooth and warmly spiced, this mash boasts a velvety texture with hints of molasses and ginger that dance on the palate. Try it drizzled over vanilla ice cream for a decadent dessert or mixed into hot cocoa for a boozy twist—it’s versatile enough to star at any holiday table.
Caramel Apple Moonshine Mash
Kicking off the holiday season with a cozy, spirited treat that’s become a staple in my kitchen—this Caramel Apple Moonshine Mash is like a warm hug in a jar, blending sweet, spiced apples with a smooth, caramel-kissed moonshine that’s perfect for sipping by the fire or gifting to friends. I first whipped this up during a chilly autumn weekend when I had a surplus of apples from a local orchard, and it’s been a hit ever since, especially around festive gatherings where everyone needs a little extra cheer. Trust me, the aroma alone will have your home smelling like a holiday bakery in no time!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large Granny Smith apples, peeled and diced (I prefer these for their tartness, which balances the sweetness perfectly)
– 2 cups granulated sugar (I always use organic cane sugar for a richer flavor)
– 1 cup water
– 1/2 cup unsalted butter, cubed (room temp butter blends more smoothly, so I set it out ahead of time)
– 1 tsp ground cinnamon (a heaping teaspoon adds that cozy spice I love)
– 1/2 tsp ground nutmeg (freshly grated nutmeg is my go-to for an aromatic kick)
– 2 cups moonshine (I use a high-proof, unflavored moonshine for a clean finish)
– 1 tsp vanilla extract (pure vanilla extract makes all the difference here)
Instructions
1. In a large, heavy-bottomed pot over medium heat, combine the diced apples, granulated sugar, and water, stirring gently until the sugar dissolves completely, about 3-5 minutes.
2. Add the cubed unsalted butter to the pot, stirring continuously until the butter melts and the mixture starts to bubble lightly, approximately 5 minutes.
3. Sprinkle in the ground cinnamon and ground nutmeg, mixing well to coat the apples evenly, and let it simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
4. Reduce the heat to low and carefully pour in the moonshine, stirring slowly to incorporate it without splashing, then simmer for an additional 15 minutes until the liquid thickens slightly.
5. Remove the pot from the heat and stir in the vanilla extract, allowing the mash to cool to room temperature for about 30 minutes before transferring to jars.
6. Ladle the cooled Caramel Apple Moonshine Mash into sterilized glass jars, seal tightly, and store in the refrigerator for up to 2 weeks to let the flavors meld.
What I adore about this mash is its velvety texture, with tender apple pieces swimming in a rich, caramel-infused moonshine that’s both sweet and subtly boozy—serve it warm over vanilla ice cream for a decadent dessert or chilled in shot glasses as a festive party starter, and watch it disappear in minutes!
Raspberry Ripple Moonshine Mash
Crafting this Raspberry Ripple Moonshine Mash has become my go-to for holiday gatherings—it’s a festive, boozy dessert that always sparks conversation, and I love how the raspberries cut through the richness with their tart brightness. I first whipped it up on a whim last Christmas Eve when I realized I’d forgotten a dessert, and now it’s a requested tradition. Trust me, it’s easier than it sounds and totally worth the little bit of effort!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups fresh raspberries (frozen work in a pinch, but fresh give the best pop of flavor)
– 1 cup granulated sugar (I like to use organic cane sugar for a slight caramel note)
– 1/2 cup moonshine (a smooth corn-based one is my preference—it blends beautifully without overpowering)
– 1/4 cup water
– 1 tsp lemon juice (freshly squeezed, please—it brightens everything up)
– 1/4 tsp salt (a pinch of fine sea salt balances the sweetness perfectly)
– 2 cups heavy cream, chilled (I always chill my bowl and beaters too for the fluffiest whip)
– 1 tsp vanilla extract (pure vanilla is a must here for that warm, aromatic depth)
Instructions
1. In a medium saucepan over medium heat, combine 1 cup of the raspberries, 1/2 cup of the sugar, water, and lemon juice.
2. Cook the mixture, stirring frequently with a wooden spoon, until the raspberries break down and the sugar dissolves completely, about 5 minutes. Tip: Mash the berries gently against the pan to release more juice without scorching.
3. Remove the saucepan from the heat and stir in the moonshine and salt until fully incorporated.
4. Strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing on the solids with the back of a spoon to extract all the liquid; discard the seeds and pulp.
5. Let the raspberry sauce cool to room temperature, then refrigerate it for at least 15 minutes until chilled. Tip: I pop it in the freezer for a quick chill if I’m short on time—just don’t let it freeze!
6. In a large mixing bowl, use an electric mixer on high speed to beat the heavy cream, remaining 1/2 cup sugar, and vanilla extract until stiff peaks form, about 3–4 minutes. Tip: Stop beating as soon as peaks hold their shape to avoid over-whipping and a grainy texture.
7. Gently fold the chilled raspberry sauce into the whipped cream with a spatula, creating a ripple effect by not overmixing—aim for swirls of pink and white.
8. Divide the mash evenly among serving glasses or bowls.
9. Top each serving with the remaining 1 cup of fresh raspberries.
10. Serve immediately or refrigerate for up to 1 hour before serving to let the flavors meld slightly.
Delightfully creamy with a boozy kick, this mash has a lush texture that melts on the tongue, punctuated by the juicy burst of fresh raspberries. For a fun twist, I sometimes layer it in parfait glasses with crumbled shortbread cookies or drizzle extra sauce on top just before serving—it’s a showstopper that feels indulgent yet refreshing!
Banana Nut Moonshine Mash
Wondering how to turn those overripe bananas on your counter into something truly special? I was in the same boat last week, staring at a bunch of spotted bananas and craving something beyond the usual loaf. This Banana Nut Moonshine Mash is my new favorite way to transform them—it’s a warm, boozy, and nutty dessert that feels like a cozy hug in a bowl.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 4 large overripe bananas, peeled (the spottier, the sweeter—I always let mine get super brown for this)
- 1 cup chopped pecans (toasting them first is my secret for extra crunch)
- 1/2 cup unsalted butter (I keep mine at room temp for easier melting)
- 1/2 cup packed light brown sugar (dark brown works too for a deeper molasses flavor)
- 1/4 cup moonshine or high-proof bourbon (I use a local apple pie moonshine for a fruity kick)
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract (pure vanilla is my go-to for the best aroma)
- Pinch of salt (a flaky sea salt like Maldon adds a nice finish)
Instructions
- Place a large skillet over medium heat and add the 1/2 cup of room-temperature butter.
- Allow the butter to melt completely, swirling the pan occasionally, which should take about 2 minutes.
- Add the 1/2 cup of packed light brown sugar and 1 tsp of ground cinnamon to the melted butter.
- Stir continuously with a wooden spoon for 3-4 minutes until the sugar dissolves and the mixture becomes bubbly and fragrant.
- Tip: Keep the heat at medium to prevent the sugar from burning—if it starts to smoke, reduce the heat immediately.
- Slice the 4 peeled overripe bananas into 1/2-inch thick rounds.
- Add the banana slices to the skillet in a single layer, if possible.
- Cook the bananas for 5 minutes without stirring to allow them to caramelize on one side.
- Gently flip each banana slice with a spatula and cook for an additional 3 minutes until softened and golden.
- Pour in the 1/4 cup of moonshine carefully, as it may flame up briefly—stand back and let the alcohol cook off for 1 minute.
- Tip: If you’re avoiding alcohol, you can substitute with apple cider, but the moonshine adds a unique warmth.
- Stir in the 1/2 tsp of vanilla extract and a pinch of salt until well combined.
- Add the 1 cup of chopped pecans to the skillet and stir to coat them in the sauce.
- Cook for another 2 minutes, stirring occasionally, until the pecans are lightly toasted and the sauce thickens slightly.
- Tip: For extra nutty flavor, toast the pecans in a dry pan for 3-4 minutes before adding them here.
- Remove the skillet from the heat and let the mash sit for 5 minutes to allow the flavors to meld.
Heavenly is the first word that comes to mind with this mash—it’s gloriously gooey from the caramelized bananas, with a satisfying crunch from the pecans and a warm, spirited kick from the moonshine. I love serving it warm over vanilla ice cream for a decadent sundae, or spooned onto pancakes for a festive brunch twist that always impresses guests.
Lemon Zest Moonshine Mash
Whew, after a long day of holiday prep, I needed something bright and spirited to lift my mood—enter this zesty moonshine mash, a family favorite that’s surprisingly easy to whip up. It’s like sunshine in a jar, perfect for sipping by the fire or gifting to friends. I love how the lemon cuts through the richness, making it feel festive yet refreshing.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 cups of cornmeal (I always grab stone-ground for that rustic texture—it makes all the difference!)
– 2 cups of granulated sugar (plain white sugar works best here, trust me)
– 1 cup of fresh lemon juice (about 4–5 lemons, squeezed by hand—I avoid bottled juice for that bright punch)
– 2 tablespoons of lemon zest (from those same lemons, finely grated; I use a microplane to get every bit of flavor)
– 1 gallon of water (filtered water is my go-to to avoid any off-tastes)
– 1 packet of active dry yeast (check the expiration date—I’ve learned the hard way that old yeast won’t bubble up!)
Instructions
1. In a large stockpot, combine the 4 cups of cornmeal and 1 gallon of water over medium-high heat.
2. Stir continuously with a wooden spoon for 10 minutes until the mixture thickens to a porridge-like consistency—no lumps allowed!
3. Remove the pot from the heat and let it cool to 110°F, which takes about 15 minutes; I use a kitchen thermometer to be precise, as too hot will kill the yeast.
4. Stir in the 2 cups of granulated sugar until fully dissolved, which should take 2–3 minutes of gentle mixing.
5. Add the 1 cup of fresh lemon juice and 2 tablespoons of lemon zest, stirring to incorporate evenly.
6. Sprinkle the 1 packet of active dry yeast over the surface and let it sit undisturbed for 5 minutes to activate—you’ll see it start to foam slightly.
7. Gently stir the yeast into the mash until everything is well combined.
8. Cover the pot loosely with a clean kitchen towel and place it in a warm, draft-free spot (like an oven with the light on) for 24 hours to ferment.
9. After 24 hours, strain the mash through a fine-mesh sieve or cheesecloth into sterilized jars, pressing lightly to extract all the liquid.
10. Seal the jars and store them in a cool, dark place for at least 2 weeks before serving to allow the flavors to meld.
Just imagine the tangy lemon zest dancing with the smooth, corn-based sweetness—it’s a silky, slightly effervescent sip that warms you from the inside out. I love serving it chilled in small mason jars with a twist of lemon peel, or even drizzling it over vanilla ice cream for a boozy dessert twist.
Pineapple Paradise Moonshine Mash
A few summers ago, I stumbled upon this vibrant concoction at a backyard barbecue in Georgia, and I’ve been tweaking it ever since to capture that perfect tropical kick. It’s become my go-to for festive gatherings—always a crowd-pleaser with its sweet-tart balance and smooth finish. Let’s dive into making this Pineapple Paradise Moonshine Mash together!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups fresh pineapple chunks (I like to use ripe, juicy ones for maximum sweetness)
– 2 cups high-proof moonshine (around 100 proof works best for a smooth infusion)
– 1 cup granulated sugar (I prefer organic cane sugar for a subtle caramel note)
– 1 cup water
– 1/4 cup fresh lime juice (squeezed from about 2 limes—room temp limes yield more juice)
– 1 tbsp vanilla extract (pure extract is my go-to for depth of flavor)
– 1 tsp ground cinnamon (a warm spice that adds a cozy touch)
Instructions
1. In a large, clean glass jar, combine 4 cups fresh pineapple chunks and 2 cups high-proof moonshine, ensuring the pineapple is fully submerged.
2. Seal the jar tightly and store it in a cool, dark place for 7 days, shaking it gently once daily to help the flavors meld—this slow infusion is key for a rich taste.
3. After 7 days, strain the mixture through a fine-mesh sieve into a bowl, pressing on the pineapple solids to extract all the liquid; discard the solids.
4. In a small saucepan over medium heat, combine 1 cup granulated sugar and 1 cup water, stirring constantly until the sugar dissolves completely, about 3-5 minutes.
5. Remove the saucepan from heat and let the sugar syrup cool to room temperature, which takes about 10 minutes—this prevents it from cooking the alcohol when mixed.
6. In a large pitcher, whisk together the strained moonshine mixture, cooled sugar syrup, 1/4 cup fresh lime juice, 1 tbsp vanilla extract, and 1 tsp ground cinnamon until well combined.
7. Transfer the mixture back into the glass jar or a sealed bottle, and refrigerate for at least 24 hours before serving to allow the flavors to fully develop—chilling it enhances the smoothness.
Zesty and tropical, this mash boasts a velvety texture with bright pineapple notes and a warm cinnamon undertone. Serve it over ice with a splash of soda water for a refreshing cocktail, or drizzle it over vanilla ice cream for a boozy dessert twist—it’s versatile enough to elevate any occasion!
Strawberry Fields Moonshine Mash
Remember those lazy summer afternoons when the sun-kissed strawberries at the farmer’s market just begged to be turned into something special? That’s exactly how this Strawberry Fields Moonshine Mash came to be in my kitchen—a happy accident born from a berry surplus and a craving for something uniquely sweet and spirited to share with friends.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 lbs fresh strawberries, hulled and halved (I always grab the ripest, reddest ones I can find—they pack the most flavor)
– 1 cup granulated sugar (I use organic cane sugar for a slightly deeper note)
– 1 cup water
– 1 cup high-proof clear moonshine (I prefer a smooth, 100-proof variety for the best kick)
– 1 tbsp fresh lemon juice (squeezed right from the lemon—none of that bottled stuff!)
– 1 tsp pure vanilla extract (the real deal makes all the difference)
– 1 cinnamon stick (optional, but it adds a lovely warm hint)
Instructions
1. Rinse the strawberries under cool water, then hull and halve them, placing them in a large, non-reactive pot.
2. Add the sugar and water to the pot with the strawberries, stirring gently to combine.
3. Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally to dissolve the sugar completely—this usually takes about 5 minutes.
4. Reduce the heat to low and let it simmer uncovered for 20 minutes, stirring every 5 minutes to prevent sticking and break down the berries into a chunky mash.
5. Remove the pot from the heat and let it cool for 10 minutes until it’s warm but not hot to the touch.
6. Stir in the moonshine, lemon juice, vanilla extract, and cinnamon stick (if using) until well blended.
7. Transfer the mash to a clean glass jar or airtight container, seal it tightly, and refrigerate for at least 4 hours or overnight to let the flavors meld—I find overnight chilling works best for a richer taste.
8. Before serving, give it a good stir and remove the cinnamon stick if used.
Lusciously thick with bursts of berry sweetness, this mash has a smooth, boozy undertone that’s perfect for spooning over vanilla ice cream or mixing into cocktails. Try it drizzled on pancakes for a brunch twist, or simply enjoy it straight from the jar—it’s that addictive!
Blackberry Bliss Moonshine Mash
Sipping on this Blackberry Bliss Moonshine Mash takes me right back to my grandma’s porch on a warm summer evening—it’s the perfect blend of sweet, tart, and a little kick that makes any gathering feel special. I love how the blackberries burst with flavor, and honestly, it’s become my go-to for holiday parties because it’s so easy to whip up and always impresses. Trust me, once you try it, you’ll be making it all year round!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups fresh blackberries (I always grab extra because they’re so juicy and sweet—frozen work too in a pinch)
– 2 cups granulated sugar (I use organic cane sugar for a richer flavor)
– 1 cup water
– 2 cups moonshine (I prefer a smooth, 100-proof corn-based moonshine for that authentic kick)
– 1 lemon, juiced (about 2 tablespoons—freshly squeezed makes all the difference)
– 1 cinnamon stick (it adds a warm, cozy note that I adore)
Instructions
1. Rinse the 4 cups of fresh blackberries under cold water in a colander, then gently pat them dry with a paper towel to remove excess moisture.
2. In a large saucepan over medium heat, combine the 2 cups of granulated sugar and 1 cup of water, stirring constantly until the sugar dissolves completely, about 3-5 minutes.
3. Add the rinsed blackberries to the saucepan, reduce the heat to low, and simmer for 10 minutes, mashing the berries with a wooden spoon as they soften to release their juices.
4. Stir in the juice from 1 lemon and the 1 cinnamon stick, then continue simmering on low heat for another 5 minutes until the mixture thickens slightly and the berries break down.
5. Remove the saucepan from the heat and let the mixture cool to room temperature, which should take about 15-20 minutes—this prevents the alcohol from evaporating too much.
6. Once cooled, strain the blackberry mixture through a fine-mesh sieve into a large bowl, pressing gently with the back of a spoon to extract all the liquid while leaving seeds behind.
7. Pour the strained liquid into a clean glass jar or pitcher, then stir in the 2 cups of moonshine until well combined.
8. Seal the jar or cover the pitcher and refrigerate for at least 4 hours, or overnight for best results, to allow the flavors to meld together.
Zesty and vibrant, this mash has a smooth, syrupy texture with a bold blackberry flavor that’s balanced by the warmth of cinnamon and the sharpness of lemon. I love serving it chilled over ice in mason jars for a rustic touch, or drizzling it on vanilla ice cream for a decadent dessert twist—it’s sure to become a favorite in your home too!
Molasses Moonshine Mash
Finally, after years of experimenting with holiday drinks, I’ve perfected a cozy, spiced sipper that feels like a warm hug on a cold December night—my Molasses Moonshine Mash. It’s the kind of recipe I whip up when friends drop by unexpectedly, filling the kitchen with the nostalgic scent of molasses and cinnamon that always reminds me of my grandma’s kitchen during Christmas. Trust me, one sip of this rich, boozy mash, and you’ll be adding it to your winter tradition list too.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of water (I use filtered for a cleaner taste)
– 1 cup of unsulphured molasses (the deep, robust kind is my favorite—it makes all the difference)
– 1/2 cup of granulated sugar (I keep it simple with plain white sugar here)
– 1/4 cup of apple cider vinegar (a splash adds a nice tangy balance)
– 2 cinnamon sticks (fresh ones from the pantry for that aromatic kick)
– 1 teaspoon of whole cloves (I love how they infuse slowly without overpowering)
– 1 cup of moonshine or high-proof whiskey (I opt for a smooth, unaged moonshine for authenticity)
– 1/2 cup of heavy cream (room temperature blends in better, in my experience)
Instructions
1. In a medium saucepan over medium heat, combine 2 cups of water, 1 cup of unsulphured molasses, and 1/2 cup of granulated sugar.
2. Stir the mixture continuously with a wooden spoon for about 5 minutes, until the sugar fully dissolves and it starts to simmer lightly—this prevents any burning.
3. Add 1/4 cup of apple cider vinegar, 2 cinnamon sticks, and 1 teaspoon of whole cloves to the saucepan.
4. Reduce the heat to low and let the mixture simmer uncovered for 15 minutes, stirring occasionally, until it thickens slightly and the spices are fragrant.
5. Remove the saucepan from the heat and carefully strain the liquid through a fine-mesh sieve into a heatproof pitcher to discard the cinnamon sticks and cloves.
6. Allow the strained mixture to cool for 5 minutes until it’s warm but not hot—this ensures the alcohol won’t evaporate too quickly in the next step.
7. Stir in 1 cup of moonshine or high-proof whiskey until well combined.
8. Gently whisk in 1/2 cup of heavy cream until the mixture is smooth and creamy, with no streaks remaining.
9. Pour the mash into serving glasses or mugs while still warm.
Perfectly silky with a bold molasses kick, this mash boasts a velvety texture from the cream that mellows the boozy edge. I love serving it in rustic mugs garnished with an extra cinnamon stick for stirring—it’s ideal for sipping slowly by the fireplace or as a festive dessert drink after dinner.
Summary
Kickstart your home distilling journey with these 20 beginner-friendly moonshine mash recipes! We hope this roundup gives you the confidence and inspiration to try something new in your kitchen. Don’t forget to leave a comment below telling us which recipe is your favorite, and if you found this helpful, please share it on Pinterest so other home cooks can discover it too. Happy mashing!
