Gather ’round, fellow flavor seekers! Whether you’re a seasoned moonshine maker or just dipping your toes into the art of homemade spirits, we’ve got a treat for you. Dive into our roundup of 19 Delicious Moonshine Mash Recipes Easy that promise to spice up your brewing game. From classic corn to fruity twists, there’s a mash here to tickle every taste bud. Ready to explore? Let’s get started!
Traditional Corn Mash Moonshine
Remember those chilly evenings when all you wanted was something to warm you up from the inside out? That’s exactly how I felt when I first stumbled upon the recipe for Traditional Corn Mash Moonshine. It’s not just a drink; it’s a piece of history, a nod to the ingenuity of our ancestors who knew how to make the most out of what they had.
Ingredients
- For the mash:
- 5 gallons of water
- 8 lbs of cracked corn
- 5 lbs of sugar
- 1 packet of distiller’s yeast
- For fermentation:
- 1 large fermentation bucket with airlock
Instructions
- Heat 5 gallons of water to 165°F in a large pot. This is the perfect temperature to break down the corn without killing the yeast later.
- Stir in 8 lbs of cracked corn, ensuring it’s fully submerged. Let it sit for about 2 hours, stirring occasionally to prevent clumping.
- After 2 hours, add 5 lbs of sugar to the mixture, stirring until completely dissolved. Tip: The sugar not only sweetens the moonshine but also increases the alcohol content.
- Allow the mixture to cool to 70°F before adding 1 packet of distiller’s yeast. Tip: Yeast works best at room temperature, so patience here is key.
- Transfer the mixture to a large fermentation bucket and attach the airlock. Store in a dark, cool place for 7-10 days. Tip: Bubbles in the airlock indicate fermentation is happening.
- After fermentation is complete, strain the liquid into your still for distillation. Follow your still’s instructions for the best results.
Here’s the thing about Traditional Corn Mash Moonshine—it’s robust, with a sweet corn flavor that’s surprisingly smooth. Serve it neat in a mason jar for that authentic touch, or get creative and mix it into your favorite cocktail for a spirited twist.
Sweet Potato Moonshine Mash
Venturing into the heart of Southern cuisine, I stumbled upon a dish that’s as comforting as a hug from grandma—Sweet Potato Moonshine Mash. It’s a playful twist on the classic sweet potato mash, with a hint of moonshine that adds a warm, boozy kick. Perfect for those chilly evenings when you crave something sweet, spicy, and utterly indulgent.
Ingredients
- For the mash:
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 2 tbsp moonshine (or bourbon as a substitute)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt to taste
Instructions
- Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat.
- Reduce heat to medium and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
- Drain the sweet potatoes and return them to the pot. Tip: Letting them sit for a minute helps evaporate excess moisture.
- Add the butter, heavy cream, moonshine, cinnamon, nutmeg, and a pinch of salt to the pot.
- Mash the sweet potatoes with a potato masher until smooth and creamy. Tip: For extra fluffiness, whip the mash with an electric mixer for 30 seconds.
- Taste and adjust the seasoning if necessary. Tip: If the mash is too thick, add a splash more cream until desired consistency is reached.
Rich and velvety, this Sweet Potato Moonshine Mash is a decadent side that pairs beautifully with roasted meats or can stand alone as a dessert with a dollop of whipped cream. The moonshine adds a subtle warmth that lingers, making each bite a delightful surprise.
Apple Pie Moonshine Mash
Apple pie moonshine mash is one of those recipes that feels like a warm hug on a chilly evening, and trust me, I’ve had my fair share of experimenting to get it just right. A blend of crisp apples, warm spices, and a kick of moonshine, this mash is perfect for those who love a little adventure in their cooking.
Ingredients
- For the mash:
- 6 cups of apple cider
- 1 cup of granulated sugar
- 1 cup of brown sugar
- 4 cinnamon sticks
- 1 tbsp of whole cloves
- 1 tbsp of allspice berries
- 1 gallon of moonshine
Instructions
- In a large pot, combine the apple cider, granulated sugar, and brown sugar over medium heat.
- Stir the mixture continuously until the sugars are completely dissolved, about 5 minutes.
- Add the cinnamon sticks, whole cloves, and allspice berries to the pot.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20 minutes to infuse the flavors.
- Remove the pot from the heat and let it cool to room temperature, about 1 hour.
- Once cooled, strain the mixture through a fine-mesh sieve into a large bowl to remove the spices.
- Pour the moonshine into the bowl with the strained liquid and stir well to combine.
- Transfer the apple pie moonshine mash into sterilized jars or bottles, seal tightly, and store in a cool, dark place for at least 2 weeks before serving to allow the flavors to meld.
Perfectly spiced with a smooth finish, this apple pie moonshine mash is a delightful twist on traditional flavors. Pour it over ice for a refreshing sip or mix it into your favorite cocktail for an extra kick.
Peach Cobbler Moonshine Mash
Every summer, when peaches are at their peak, I find myself dreaming up new ways to enjoy their juicy sweetness. This year, I decided to combine my love for baking with a touch of Southern charm, creating a Peach Cobbler Moonshine Mash that’s as fun to make as it is to drink. It’s the perfect way to celebrate the season, whether you’re hosting a backyard BBQ or just looking for a unique homemade gift.
Ingredients
- For the peach mixture:
- 4 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- For the moonshine mash:
- 750 ml moonshine (unflavored)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
Instructions
- In a large bowl, combine the peaches, granulated sugar, brown sugar, cinnamon, and nutmeg. Let sit for 30 minutes to allow the peaches to release their juices.
- Transfer the peach mixture to a large pot and simmer over medium heat for 15 minutes, stirring occasionally, until the peaches are soft and the mixture has thickened slightly.
- Remove from heat and stir in the vanilla extract and melted butter until well combined.
- Let the peach mixture cool to room temperature, then slowly pour in the moonshine, stirring gently to combine.
- Transfer the mixture to clean mason jars, seal tightly, and store in a cool, dark place for at least 2 weeks to allow the flavors to meld.
- After aging, strain the mixture through a fine-mesh sieve to remove the peach solids, then bottle the liquid for serving.
Rich in flavor with a smooth, velvety texture, this Peach Cobbler Moonshine Mash is a delightful twist on traditional moonshine. Serve it chilled over ice for a refreshing summer sip, or warm it slightly to bring out the cozy cobbler spices during cooler evenings.
Blueberry Bliss Moonshine Mash
Craving something sweet with a kick? I stumbled upon this Blueberry Bliss Moonshine Mash recipe during a summer visit to the Appalachians, where moonshine isn’t just a drink—it’s a tradition. This mash is my boozy twist on a classic blueberry pie filling, perfect for spooning over ice cream or mixing into cocktails.
Ingredients
- For the mash:
- 4 cups fresh blueberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1 cup moonshine (100 proof)
Instructions
- In a large saucepan, combine blueberries, sugar, water, lemon juice, and cinnamon over medium heat.
- Stir the mixture gently until the sugar dissolves completely, about 5 minutes. Tip: Avoid crushing the blueberries to keep some texture.
- Bring the mixture to a simmer, then reduce heat to low. Let it cook for 20 minutes, stirring occasionally, until the blueberries soften and the sauce thickens. Tip: If the sauce is too thin, simmer a few minutes longer.
- Remove the saucepan from heat and let it cool for 5 minutes. Tip: Cooling slightly before adding moonshine prevents too much alcohol from evaporating.
- Stir in the moonshine until well combined.
- Transfer the mash to a clean jar or bottle, seal tightly, and refrigerate for at least 24 hours before serving to allow flavors to meld.
Just like that, you’ve got a versatile Blueberry Bliss Moonshine Mash that’s bursting with fruity flavor and a warm moonshine finish. Try it drizzled over vanilla ice cream for a decadent dessert or shaken into a cocktail for an adult twist. The texture is luxuriously thick with bursts of blueberry, making every spoonful a delight.
Cherry Bomb Moonshine Mash
Every summer, my family reunites in the hills of Tennessee, where the air is thick with the scent of wild cherries and the promise of homemade moonshine. That’s where I first tasted the explosive flavors of Cherry Bomb Moonshine Mash, a recipe that’s as bold as it is nostalgic. Let me share how you can bring this fiery delight into your own kitchen.
Ingredients
- For the mash:
- 5 lbs fresh cherries, pitted
- 2 cups granulated sugar
- 1 gallon water
- For the fermentation:
- 1 packet champagne yeast
- 1 tbsp yeast nutrient
- For the distillation (optional):
- Moonshine still
Instructions
- In a large pot, combine the pitted cherries, sugar, and water. Bring to a boil over high heat, stirring occasionally to dissolve the sugar.
- Reduce the heat to low and simmer for 30 minutes, allowing the cherries to soften and the flavors to meld. Tip: Stir occasionally to prevent sticking.
- Remove the pot from the heat and let the mixture cool to room temperature, about 2 hours. Tip: Cover with a clean cloth to keep out debris.
- Once cooled, transfer the mixture to a fermentation vessel and add the champagne yeast and yeast nutrient. Stir gently to combine.
- Seal the vessel with an airlock and store in a dark, cool place (around 65°F) for 2 weeks. Tip: Check the airlock regularly to ensure it’s filled with water.
- After fermentation, strain the liquid through a cheesecloth into a clean container. At this point, you can enjoy it as is or proceed to distill it for a stronger moonshine.
- If distilling, follow the instructions for your moonshine still to complete the process. Remember, distillation laws vary by location, so ensure you’re compliant.
Unbelievably vibrant and bursting with cherry flavor, this moonshine mash is a testament to summer’s bounty. Serve it chilled in mason jars for a rustic touch, or mix into cocktails for a fruity kick that packs a punch.
Honey Glazed Moonshine Mash
Now, let me tell you about a dish that’s as intriguing as its name—Honey Glazed Moonshine Mash. It’s a recipe that came to me during a weekend getaway in the Smoky Mountains, where the air is as sweet as the local moonshine. This dish is a hearty, comforting mash that’s perfect for those chilly evenings when you crave something sweet, savory, and a little bit spirited.
Ingredients
- For the mash:
- 4 cups peeled and diced potatoes
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- 1 tsp salt
- For the glaze:
- 1/4 cup honey
- 2 tbsp moonshine (your choice of flavor)
- 1 tbsp apple cider vinegar
Instructions
- Place the diced potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Add the milk, butter, and salt. Mash until smooth and creamy. Tip: For extra creamy mash, warm the milk and butter before adding.
- In a small saucepan over medium heat, combine the honey, moonshine, and apple cider vinegar. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly. Tip: Keep an eye on the glaze to prevent it from burning.
- Pour the glaze over the mashed potatoes and gently fold it in until evenly distributed. Tip: For a stronger moonshine flavor, add an extra tablespoon to the glaze.
Glazed to perfection, this mash boasts a velvety texture with a sweet and tangy kick that’ll have you coming back for seconds. Serve it alongside grilled meats or as a standalone dish with a sprinkle of fresh herbs for a pop of color.
Molasses Rich Moonshine Mash
Back in my grandma’s kitchen, the rich aroma of molasses and cornmeal would fill the air, signaling the start of a family tradition. Today, I’m sharing my twist on that beloved Molasses Rich Moonshine Mash, a dish that’s as hearty as it is nostalgic.
Ingredients
- For the mash:
- 2 cups cornmeal
- 1 cup molasses
- 4 cups water
- 1 tsp salt
- For serving:
- 1/2 cup butter, melted
- 1/4 cup honey
Instructions
- In a large pot, bring 4 cups of water to a boil over high heat.
- Gradually whisk in 2 cups of cornmeal to avoid lumps, then reduce heat to low.
- Stir in 1 cup of molasses and 1 tsp of salt, mixing thoroughly to combine.
- Cover the pot and let the mash simmer for 20 minutes, stirring occasionally to prevent sticking.
- After 20 minutes, remove the pot from heat and let it sit, covered, for 5 minutes to thicken.
- Serve the mash warm, drizzled with melted butter and honey for extra richness.
Unbelievably creamy with a deep, molasses sweetness, this mash is perfect alongside fried chicken or as a standalone comfort dish. Try topping it with a sprinkle of cinnamon for an extra layer of flavor.
Spiced Rum Moonshine Mash
Remember that time when you stumbled upon a hidden gem of a recipe that instantly became your go-to for cozy nights in? That’s exactly how I felt when I first tried making Spiced Rum Moonshine Mash. It’s a hearty, flavorful dish that brings a little warmth and a lot of character to the table.
Ingredients
- For the mash:
- 2 cups peeled and diced potatoes
- 1 cup diced carrots
- 1/2 cup diced onions
- 2 tbsp butter
- 1/4 cup milk
- Salt to taste
- For the spiced rum sauce:
- 1/2 cup spiced rum
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1/2 cup water
Instructions
- In a large pot, boil the potatoes, carrots, and onions in salted water until tender, about 15 minutes. Tip: Cut the vegetables into uniform sizes for even cooking.
- Drain the vegetables and return them to the pot. Add butter, milk, and salt, then mash until smooth. Tip: For a creamier texture, warm the milk before adding it to the vegetables.
- In a small saucepan over medium heat, combine spiced rum, brown sugar, cornstarch, and water. Whisk continuously until the sauce thickens, about 5 minutes. Tip: Keep the heat medium to prevent the alcohol from evaporating too quickly, preserving the rum’s flavor.
- Pour the spiced rum sauce over the mashed vegetables and stir gently to combine.
How the spiced rum sauce caramelizes slightly when mixed with the warm mash creates a delightful contrast of sweetness and earthiness. Serve it alongside grilled meats or as a standalone comfort dish for a truly memorable meal.
Vanilla Bean Moonshine Mash
My first encounter with Vanilla Bean Moonshine Mash was during a cozy autumn evening when I was experimenting with ways to warm up the chilly nights. It’s a delightful concoction that combines the rich aroma of vanilla with the bold kick of moonshine, creating a perfect balance of flavors.
Ingredients
- For the mash:
- 2 cups of cornmeal
- 1 cup of sugar
- 1 vanilla bean, split and scraped
- 5 cups of water
- For the fermentation:
- 1 packet of distiller’s yeast
- 1 gallon of water
Instructions
- In a large pot, combine the cornmeal, sugar, vanilla bean, and 5 cups of water. Stir well to ensure there are no lumps.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 30 minutes, stirring occasionally to prevent sticking.
- Remove the pot from heat and let it cool to 75°F, which is the ideal temperature for adding yeast without killing it.
- Once cooled, transfer the mash to a fermentation bucket and add the distiller’s yeast along with 1 gallon of water. Stir thoroughly.
- Seal the bucket with an airlock and store it in a dark, warm place (around 70°F) for 7 days to allow fermentation.
- After fermentation, strain the mash through a cheesecloth into a clean container, squeezing out as much liquid as possible.
- Discard the solids and transfer the liquid to a still for distillation, following your still’s instructions for moonshine production.
Kindly note that the final product will have a smooth vanilla essence with a potent kick. Serve it chilled in small glasses to savor the intricate flavors, or use it as a base for creative cocktails that’ll impress any guest.
Caramel Apple Moonshine Mash
Just when you think you’ve seen all the twists on classic fall flavors, along comes this Caramel Apple Moonshine Mash to shake things up. I stumbled upon this recipe during a weekend getaway in the Appalachians, where moonshine isn’t just a drink—it’s a way of life. Now, it’s my go-to for cozy nights in or as a bold addition to my holiday entertaining.
Ingredients
- For the mash:
- 6 medium apples, peeled and diced
- 1 cup granulated sugar
- 1/2 cup water
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- For the moonshine infusion:
- 2 cups apple cider
- 1 cup caramel sauce
- 1 cup moonshine (100 proof)
Instructions
- In a large pot, combine the diced apples, granulated sugar, water, cinnamon, and nutmeg. Stir well to coat the apples evenly.
- Cook over medium heat for 20 minutes, stirring occasionally, until the apples are soft and the mixture has thickened slightly. Tip: If the mixture starts to stick, reduce the heat slightly.
- Remove the pot from heat and let the apple mixture cool for 10 minutes.
- Using a potato masher or fork, mash the cooked apples to your desired consistency. Tip: Leaving some chunks adds a nice texture to the final product.
- In a separate bowl, whisk together the apple cider, caramel sauce, and moonshine until well combined.
- Pour the moonshine mixture into the pot with the mashed apples and stir until everything is evenly mixed.
- Transfer the mixture to sterilized jars or bottles, seal tightly, and let it infuse in a cool, dark place for at least 2 weeks. Tip: The longer it infuses, the richer the flavors become.
Bold and unapologetically flavorful, this Caramel Apple Moonshine Mash is a delightful contradiction—sweet yet potent, smooth with a bit of bite. Serve it chilled in small glasses to savor the complexity, or warm it up for a comforting twist on a hot toddy.
Pumpkin Spice Moonshine Mash
Can you believe it’s already that time of year again? The leaves are starting to turn, and my kitchen is filled with the warm, spicy aroma of pumpkin everything. Today, I’m sharing a recipe that’s a bit of a twist on the classic fall flavors – something that’ll warm you from the inside out. It’s a family favorite that I’ve tweaked over the years, and now, it’s perfect for those chilly evenings when you need a little extra comfort.
Ingredients
- For the mash:
- 2 cups pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- For the moonshine mixture:
- 2 cups moonshine (100 proof)
- 1/2 cup water
Instructions
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and ground cinnamon. Mix until all ingredients are fully incorporated.
- Transfer the mixture to a medium saucepan over low heat. Stir continuously for 5 minutes to prevent sticking and to help the sugars dissolve completely.
- Remove the saucepan from heat and let the mixture cool to room temperature, about 30 minutes. This step is crucial to prevent the alcohol from evaporating too quickly in the next step.
- Once cooled, stir in the moonshine and water until the mixture is smooth and uniform.
- Pour the mixture into a clean, airtight container and store it in a cool, dark place for at least 2 weeks to allow the flavors to meld. Shake the container gently every few days.
- After 2 weeks, strain the mixture through a fine-mesh sieve into a clean bottle or jar to remove any solids.
Just like that, you’ve got yourself a batch of Pumpkin Spice Moonshine Mash that’s rich, spicy, and utterly comforting. The texture is smooth with a slight thickness from the pumpkin, making it perfect for sipping neat or adding a splash to your favorite fall cocktails. Try serving it warmed with a cinnamon stick for an extra cozy touch.
Cinnamon Roll Moonshine Mash
First off, let me tell you, there’s nothing quite like the warmth of cinnamon rolls combined with the bold kick of moonshine to make your gatherings unforgettable. I stumbled upon this recipe during a chilly autumn evening when I was craving something sweet yet spirited, and it’s been a hit ever since.
Ingredients
- For the moonshine mash:
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cinnamon sticks
- 1 tsp vanilla extract
- 2 cups moonshine (100 proof)
- For the cinnamon roll dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet instant yeast
- 1 cup warm milk (110°F)
- 1/4 cup melted butter
- 1 large egg
- For the filling:
- 1/2 cup softened butter
- 1 cup brown sugar
- 2 tbsp ground cinnamon
Instructions
- In a large saucepan, combine 1 cup granulated sugar, 1 cup brown sugar, 2 cinnamon sticks, and 1 tsp vanilla extract with 2 cups of water. Bring to a boil over medium heat, stirring until sugars dissolve.
- Remove from heat and let cool to room temperature. Once cooled, stir in 2 cups moonshine. Transfer to a clean jar, seal, and let infuse for at least 24 hours for flavors to meld.
- For the dough, in a large bowl, mix 4 cups flour, 1/4 cup sugar, 1 tsp salt, and 1 packet yeast. Add 1 cup warm milk, 1/4 cup melted butter, and 1 egg. Knead until smooth, about 5 minutes.
- Cover the dough and let it rise in a warm place until doubled, about 1 hour.
- Roll the dough into a rectangle on a floured surface. Spread 1/2 cup softened butter over the dough, then sprinkle with 1 cup brown sugar and 2 tbsp cinnamon.
- Roll the dough tightly from the long side and cut into 12 slices. Place in a greased baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 375°F. Bake rolls for 20-25 minutes until golden brown.
- While still warm, drizzle with the cinnamon roll moonshine mash. Serve immediately for a gooey, boozy treat.
Zesty and warming, this cinnamon roll moonshine mash brings a playful twist to your dessert table. The dough is pillowy soft, enveloping a rich, cinnamon-spiced filling, all elevated by the sweet, fiery kiss of moonshine. Try serving these with a scoop of vanilla ice cream for an indulgent contrast to the warmth of the moonshine.
Maple Syrup Moonshine Mash
Zesty mornings call for something special, and that’s exactly what I thought when I first stumbled upon the idea of Maple Syrup Moonshine Mash. It’s a quirky blend of sweet and spirited, perfect for those who love to experiment with flavors. I remember the first time I tried it; the kitchen smelled like a cozy autumn morning, even in the dead of summer.
Ingredients
- For the mash:
- 2 cups cornmeal
- 1 cup sugar
- 1 gallon water
- For the fermentation:
- 1 packet distiller’s yeast
- 1 cup maple syrup
- For the distillation:
- 1 moonshine still
Instructions
- In a large pot, combine 2 cups cornmeal, 1 cup sugar, and 1 gallon water. Stir until the sugar dissolves completely.
- Heat the mixture over medium heat until it reaches 150°F, stirring occasionally to prevent sticking. This creates the perfect environment for fermentation.
- Remove the pot from heat and let it cool to room temperature. Tip: Cooling it too quickly can affect the fermentation process.
- Once cooled, add 1 packet distiller’s yeast and 1 cup maple syrup to the pot. Stir gently to mix.
- Cover the pot with a clean cloth and let it sit in a warm, dark place for 7 days. Tip: The ideal temperature for fermentation is between 70°F and 80°F.
- After 7 days, strain the liquid into your moonshine still, discarding the solids.
- Distill the liquid according to your still’s instructions. Tip: Keep an eye on the temperature; the best flavors come through at a steady 173°F.
Decadently smooth with a hint of maple sweetness, this moonshine mash is a conversation starter. Serve it chilled in small glasses to savor the complexity, or mix it into your favorite cocktail for an autumnal twist.
Banana Bread Moonshine Mash
Remember those overripe bananas sitting on your counter, begging to be turned into something delicious? That’s exactly how my Banana Bread Moonshine Mash came to life—a happy accident that’s now a staple in my home. It’s the perfect blend of comforting banana bread flavors with a kick that’ll warm you right up.
Ingredients
- For the mash:
- 4 overripe bananas, mashed
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 tsp vanilla extract
- For the fermentation:
- 1 gallon distilled water
- 1 packet bread yeast
- For the flavoring:
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- In a large mixing bowl, combine the mashed bananas, granulated sugar, light brown sugar, and vanilla extract until well mixed.
- Transfer the mixture to a large fermentation jar and add the distilled water, leaving about 2 inches of headspace at the top.
- Sprinkle the bread yeast over the surface of the mixture. Do not stir; the yeast will activate on its own.
- Seal the jar with a fermentation lock and let it sit in a dark, warm place (around 70°F) for 7 days. Tip: Check daily to ensure the fermentation lock has water and to release any built-up gas.
- After 7 days, strain the liquid through a cheesecloth into a clean jar, discarding the solids.
- Add the ground cinnamon and ground nutmeg to the strained liquid, stirring gently to combine.
- Let the mixture sit for an additional 24 hours to allow the flavors to meld. Tip: Taste after 12 hours and adjust spices if needed.
- Once flavored to your liking, bottle the moonshine mash and store in a cool, dark place. Tip: For a smoother taste, age it for at least a month before serving.
Kindly note, this Banana Bread Moonshine Mash boasts a rich, velvety texture with a sweet, spicy kick that’s reminiscent of your favorite banana bread. Serve it chilled over ice or warmed up on a chilly evening for a cozy treat.
Chocolate Mint Moonshine Mash
Remember those lazy summer evenings when the air was thick with the scent of mint from the garden? That’s exactly what inspired me to create this Chocolate Mint Moonshine Mash, a dessert that’s as refreshing as it is indulgent. It’s my go-to when I want to impress guests or just treat myself after a long day.
Ingredients
- For the mash:
- 2 cups fresh mint leaves
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup moonshine (optional for an adult version)
- For the topping:
- 1/2 cup chocolate chips
- 1 tbsp coconut oil
Instructions
- Wash the mint leaves thoroughly and pat them dry with a paper towel. Tip: Fresh mint is key here, as dried mint won’t give the same vibrant flavor.
- In a blender, combine the mint leaves, heavy cream, sugar, cocoa powder, and moonshine. Blend until smooth. Tip: If you prefer a non-alcoholic version, simply omit the moonshine—the dessert will still be delicious.
- Pour the mixture into serving glasses and chill in the refrigerator for at least 2 hours. Tip: Chilling allows the flavors to meld together beautifully.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth. Drizzle over the chilled mash before serving.
Every spoonful of this Chocolate Mint Moonshine Mash is a creamy, dreamy escape with a refreshing minty kick. Serve it in small mason jars for a rustic touch, or layer it with crushed cookies for an extra crunch.
Coffee Infused Moonshine Mash
After stumbling upon an old family recipe book, I discovered a gem that combines my two loves: coffee and moonshine. This Coffee Infused Moonshine Mash is not just a drink; it’s an experience, blending the robust flavors of coffee with the smooth kick of moonshine. Trust me, it’s the perfect pick-me-up for those chilly evenings or when you’re hosting friends and want to impress.
Ingredients
- For the coffee infusion:
- 2 cups of freshly ground coffee beans
- 4 cups of water
- For the moonshine mash:
- 1 gallon of moonshine
- 1 cup of brown sugar
- 1 vanilla bean, split lengthwise
Instructions
- Brew the coffee by combining the ground coffee beans and water in a large pot. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes. Tip: Use a coarse grind to prevent bitterness.
- Strain the coffee through a fine-mesh sieve into a clean container, pressing on the grounds to extract all the liquid. Discard the grounds.
- In a separate large pot, combine the moonshine, brown sugar, and vanilla bean. Heat over low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Tip: Do not boil the moonshine to preserve its alcohol content.
- Remove the pot from the heat and stir in the brewed coffee. Let the mixture cool to room temperature, then cover and let it infuse for at least 24 hours. Tip: The longer it infuses, the stronger the coffee flavor will be.
- After infusing, strain the mixture through a fine-mesh sieve to remove the vanilla bean. Transfer the Coffee Infused Moonshine Mash to bottles or jars for storage.
With its deep coffee aroma and a sweet, vanilla undertone, this moonshine mash is surprisingly smooth. Serve it chilled over ice or warm it slightly for a cozy nightcap that’ll surely spark conversations.
Ginger Snap Moonshine Mash
Oh, the joys of discovering a recipe that not only warms your soul but also packs a punch! That’s exactly what happened when I stumbled upon the idea of making Ginger Snap Moonshine Mash during a chilly evening. It’s a delightful concoction that combines the spicy warmth of ginger snaps with the bold kick of moonshine, perfect for those who love a bit of adventure in their culinary experiments.
Ingredients
- For the mash:
- 2 cups crushed ginger snap cookies
- 1 cup granulated sugar
- 1/2 cup water
- For the infusion:
- 2 cups moonshine (100 proof)
- 1 cinnamon stick
- 1 tsp vanilla extract
Instructions
- In a medium saucepan, combine the crushed ginger snap cookies, granulated sugar, and water over medium heat. Stir continuously until the sugar has completely dissolved, about 5 minutes.
- Reduce the heat to low and simmer the mixture for an additional 10 minutes, stirring occasionally to prevent sticking. The mixture should thicken slightly.
- Remove the saucepan from the heat and let the mixture cool to room temperature, about 20 minutes. This step is crucial to ensure the moonshine doesn’t evaporate when added.
- Once cooled, transfer the ginger snap mixture to a large mason jar. Add the moonshine, cinnamon stick, and vanilla extract. Seal the jar tightly.
- Store the jar in a cool, dark place for at least 2 weeks, shaking it gently every other day to infuse the flavors evenly.
- After the infusion period, strain the mixture through a fine-mesh sieve into a clean bottle, discarding the solids. Your Ginger Snap Moonshine Mash is ready to enjoy!
Absolutely mesmerizing in its complexity, this mash offers a spicy-sweet flavor profile with a smooth finish. Serve it neat in small glasses to savor the warmth, or get creative by drizzling it over vanilla ice cream for an adults-only dessert.
Lemonade Moonshine Mash
Picture this: a sweltering summer afternoon, the kind where the air feels like a thick blanket, and all you can think about is something icy and refreshing to cool you down. That’s exactly when I stumbled upon the idea of making Lemonade Moonshine Mash during one of my backyard experiments. It’s a playful twist on traditional lemonade, with a kick that’ll make your summer gatherings unforgettable.
Ingredients
- For the lemonade base:
- 1 cup fresh lemon juice (about 4-6 lemons)
- 1 cup granulated sugar
- 4 cups cold water
- For the moonshine mash:
- 2 cups high-proof moonshine (190 proof)
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup fresh mint leaves
Instructions
- In a large pitcher, combine the fresh lemon juice, granulated sugar, and cold water. Stir vigorously until the sugar is completely dissolved.
- Add the sliced strawberries and mint leaves to the pitcher. Gently muddle them with a wooden spoon to release their flavors.
- Slowly pour in the moonshine, stirring gently to combine all the ingredients without bruising the mint too much.
- Cover the pitcher and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together beautifully.
- Before serving, give the mash a good stir and pour over ice-filled glasses. Garnish with a fresh strawberry or a mint sprig for an extra touch of elegance.
Now, this Lemonade Moonshine Mash isn’t just about the bold flavors or the refreshing chill; it’s the perfect conversation starter. The strawberries add a sweet, fruity depth, while the mint brings a cool, refreshing finish that makes each sip a delight. Serve it at your next barbecue or pool party, and watch it disappear before your eyes.
Conclusion
Whether you’re a seasoned moonshiner or just starting out, these 19 delicious moonshine mash recipes offer something for everyone. From classic corn to inventive fruit-infused creations, there’s no shortage of flavors to explore. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy brewing!
