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Habanero Pepper-Infused Moonshine

Habanero Pepper-Infused Moonshine

Habanero Pepper-Infused Moonshine

Infusing alcohols with chili peppers is fun and produces a lot of flavor, especially with tastless boozes like moonshine. Case in point! This moonshine now has plenty of heat and you'll enjoy it as a mixer for your favorite cocktails.


  • 2-3 cups unflavored moonshine
  • 3 habanero peppers

Cooking Directions

  1. Slice the peppers in half lengthwise and add them to a container with a lid.
  2. Add moonshine and seal. Shake well.
  3. Screw the lid on tight and store in a dark, cook place for at least 4 hours. Longer is better for more heat. I let mine steep a few days.
  4. Strain the moonshine to remove the chili peppers and use as needed above.
  5. Refrigerate and enjoy!

Should last a few months this way.

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This recipe was originally posted at our mother site - Chili Pepper Madness - here: http://www.chilipeppermadness.com/chili-pepper-recipes/drinks/habanero-infused-moonshine

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