Apple Pie Moonshine Recipe

A cozy blend of apple juice, apple cider, cinnamon, and a kick from grain alcohol, this apple pie moonshine is sweet, spiced, and secretly boozy.

Imagine walking into your kitchen and getting smacked with the smell of warm apples, cinnamon bark, and that familiar holiday hint of something cheeky happening on the stove. This is the kind of drink that sneaks up on you—in the best way possible. It’s perfect for stashing in your fridge during the chillier months, pulling out for a spur-of-the-moment nightcap, or tucking into gift baskets (hello, DIY holiday hero).

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Apple Pie Moonshine

Not gonna lie, it’s basically autumn in a jar, plus vodka. But let’s keep it casual, yeah?

Smells like a fall candle, tastes better: That rich apple-cinnamon aroma fills the kitchen and makes your socks feel warmer. Even if you’re barefoot.
Ridiculously simple to make: You simmer, stir, and boom—moonshine. The only “hard” part? Waiting the four weeks… if you have that kind of self-control.
Customizable booze level: Want to go full “country fair secret flask” strong? Stick with the Everclear. Want something you can sip without seeing stars? Scale it back.
Great for gifting (or hoarding): Bottle it up in cute jars, slap on a label, and suddenly you’re the friend with the best homemade gift.
Tastes better with time: Unlike most things in your fridge (looking at you, week-old lettuce), this builds even more deep, sweet flavor as it sits.

Ingredient Notes

This isn’t a “run to six stores and forage some mushroom spores” kind of deal. Everything here is simple, cozy, and pantry-hugging.

Apple juice: Brings clean, crisp apple flavor. Use 100% juice with no weird additives if you can. The better the juice, the smoother the sip.
Apple cider: Adds warmth and depth. Cider isn’t just juice—it’s unfiltered and a little tangy, which balances the drink nicely.
White sugar: Regular granulated stuff. It boosts sweetness and helps mellow out the sharpness of the alcohol.
Brown sugar: Adds that dark caramel molasses vibe that makes it feel rich. Trust it.
Cinnamon sticks: They simmer away and slowly release that nostalgic spice kick. Whole sticks, not ground—less grit, more flavor.
Apple pie spice: This little pinch is optional but magical. It tightens everything up flavor-wise with nutmeg and allspice playing backup.
Grain alcohol (Everclear): Powerful stuff. Treat respectfully—this is what sneaks up on you if you pour with a heavy hand.
Vodka: Rounds it out and smooths the flavor. You don’t need the fancy filtered crystal unicorn vodka. Just use what you’d drink on purpose.

How To Make This Apple Pie Moonshine

Alright, grab a big ol’ pot and let’s turn your kitchen into every candle store in late September.

Start with the juice and spices: Combine your apple juice, cider, both sugars, cinnamon sticks, and apple pie spice in a large pot. Stir it all together—yes, it might look a little murky at first, but that’s where the magic blooms.
Bring to a boil, then simmer: Turn the heat to medium-high until you hit a gentle boil. Then dial it down to medium-low and let it quietly bubble away for about an hour. Your house will smell like every autumn slice of heaven.
Cool completely: This part’s not optional. You’ve got high-proof alcohol coming up, and we really don’t want to cook off all the fun stuff by adding it too soon.
Add the booze: Once it’s room temp (not lukewarm—like legit cool), stir in the grain alcohol and vodka. Thank you, science.
Strain and bottle: Remove the cinnamon sticks, then pour the mixture into sterile mason jars or bottles. Funnel helps. Trust me on that.
Let it mellow (or sneak a taste): Ideally, stash it in the fridge for four weeks to mellow out and deepen. But if you’re impatient, a sip right away is also… magical.

Storage Options

Let’s talk moonshine management, shall we? Once you’ve bottled it, this stuff will keep in the fridge for up to three months. I mean technically it might last longer—it is booze-heavy after all—but flavor-wise, I’d aim to enjoy it within that range.

Now, for the eager freezer folks: yes, you can freeze apple pie moonshine… if you ease up on the Everclear. High-proof spirits don’t typically freeze well—at least not in a home freezer. So if you crank down the alcohol content a bit, pop it in an airtight container and freeze away. Just leave room for expansion.

Reheating? Don’t. Seriously. This drink is meant to be sipped chilled or over ice, not warmed like cider (tempting, but a recipe for regret). Just give the jar a good shake and pour over ice. Swirly cinnamon flecks are normal and lovely.

Variations and Substitutions

I love a built-in “choose-your-own-adventure” moment, and this moonshine is fully customizable depending on what’s in your pantry—or your tolerance level.

Skip the Everclear: If grain alcohol isn’t your jam (no judgment), just double the vodka. It’ll be smoother and mid-strength, great for casual sipping.
Spice it up: Add cloves, orange peel, or a star anise pod to the simmering liquid for more dimension.
Use dark brown sugar: If you love those deep, molasses-y vibes, sub in dark brown sugar for richer flavor.
Go local cider: Fresh-pressed cider from the farmers market adds a ton of body and keeps things tasting authentic and cozy.
Sweetness control: Cut back ¼ cup of each sugar if you want it a touch less sweet—especially if you’re planning to drink it on the rocks.

What to Serve with Apple Pie Moonshine

This drink is a whole autumn mood in itself, but if you want to pair it right, I’ve got ideas.

A warm nibble? Yes, please. Try it next to these rich, savory bacon basil cornbread muffins. The sweet-spicy apple drink and the salty muffins make a very convincing case for second helpings.
Slightly chilled and poured into tiny glass jars, it pairs beautifully with a holiday dessert table—think pecan bars, pumpkin anything, or even homemade cookies (just maybe not spicy ones—keep the cinnamon in the drink).
Try it with a hearty weeknight dinner like sausages, roasted veggies, or even something lighter like this pan seared cod with rainbow chard if you’re feeling like balancing indulgence with something fresh.
I’ve also seen people pour this into their apple cider donuts. That’s right. You can bake and spike. I’m personally still recovering from that discovery.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

How strong is apple pie moonshine?

That’s a sneaky one! It really depends on how much grain alcohol you use. With both Everclear and vodka in the mix, it comes in hot—somewhere around 25–30% ABV. But it tastes sweet and mellow, so it goes down easier than you’d think. Definitely sip, don’t chug.

Can I drink this right after making it?

Sure can! It tastes lovely right away—apple-heavy and sweet. But after a few weeks in the fridge, everything smooths out, the alcohol mellows, and it honestly gets better. If you have the patience, let it rest for a month. If not, no judgy eyes here.

What’s the best way to serve apple pie moonshine?

Cold is king here. Chilled straight from the fridge or poured over a big ice cube is perfect. You can also use it in cocktails—add a splash to Prosecco, mix with ginger beer, or sneak it into a fall sangria. Just no microwaving, okay?

Is it okay to gift this to friends?

Absolutely, it makes a brilliant homemade gift. Pour it into cute little jars or swing-top bottles, slap on a rustic label, and you’re holiday-ready. Just be sure to tell them to keep it refrigerated—and maybe warn them it’s stronger than it tastes!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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