This recipe was provided by Ranga Perera
2 Ounces of Wild Rye Apple Pie Moonshine, or your favorite apple moonshine
1 Cup Unfiltered Organic Apple Juice, or Water
2-3 Tablespoons of Burnt Cardamom Caramel Sauce. See recipe below.
1 Whole Ceylon Cinnamon Stick, or substitute Mexican Canela
½ Lemon, Charred in a Non-Stick Pan or grilled, and juiced
In a small pot, gently heat the Apple Juice or Water over Medium Heat.
While liquid is warming up, use tongs to ignite the Cinnamon Stick over a grill, open fire, or gas stove. Once the stick is on fire, place an inverted glass or camping cup over the Cinnamon and essentially, let the cinnamon smoke the glass for about 1 minute.
Pour the warmed Apple Juice, Apple Pie Moonshine, Cinnamon Stick, Lemon Juice, and Caramel Sauce into the smoked cup.
Add more Caramel Sauce if you like it sweeter.
Stir and enjoy!
Burnt Cardamom Caramel Sauce (Serves: 4-6)
2 Cups Granulated Sugar
1 ¼ Cups Heavy Cream
1 Teaspoon Ground Cardamom Powder
1 Teaspoon Maldon Sea Salt, or your favorite flaky sea salt
4 Tablespoons Unsalted Butter, cut into pieces
Heat Sugar in a heavy-bottomed pot on Medium Heat.
The sugar will slowly start to melt, and then will turn color.
Allow the color to turn a dark golden-brown.
Grab another pot while the Sugar is melting, and heat Heavy Cream, Sea Salt, and Cardamom Powder on Medium-Low heat until simmering. Cover and keep warm.
Once the sugar is dark and melted, slowly whisk in the entire Cream Mixture; be careful, the cream will splash and sputter at first.
Slowly whisk in the chunks of butter, one piece at a time, until all the butter is thoroughly mixed in.
Allow Caramel Sauce to cool completely before using.
It will keep in the fridge, in an airtight container, for at least one week.