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No-boil apple pie moonshine is a sweet, cinnamon-spiced apple drink made by stirring apple cider, apple juice, brown sugar, and warm spices with high-proof grain alcohol. No stovetop is needed. It tastes like liquid apple pie with a warm kick. Hands-on time is about 10 minutes, plus 3 days of steeping in the fridge.
What Makes No-Boil Apple Pie Moonshine Special
Most versions start with a big pot of simmering cider and spices. This one skips that. The cider stays fresh and bright, the apple flavor tastes like biting into a crisp apple instead of applesauce, and cleanup is one bowl and a few jars.
The flavor builds slowly in the fridge as the cinnamon sticks infuse. You get brown sugar sweetness, a little vanilla, and a gentle warmth from the alcohol. It sips like a dessert liqueur and is easy to scale up for gifts or parties.
What Is Apple Pie Moonshine?
Apple pie moonshine is a flavored spirit, not true backyard moonshine. It borrows the name because it uses clear, high-proof grain alcohol as the base. The alcohol is store-bought, and I do not recommend distilling at home, which is illegal in the US without federal permits.
Mixed with cider, sugar, and cinnamon, that neutral spirit turns into something closer to a spiced apple liqueur. Serve it chilled in small glasses, over ice, or warmed gently in a mug.
Ingredients
- 4 cups apple cider (fresh or shelf-stable, unfiltered gives the best flavor)
- 4 cups apple juice (100% juice, not from concentrate if you can find it)
- 3/4 cup packed light brown sugar (use 1 cup for a dessert-sweet drink)
- 6 whole cinnamon sticks (plus extra for the jars)
- 1 teaspoon apple pie spice (or 1/2 teaspoon cinnamon plus a pinch each of nutmeg and allspice)
- 1 teaspoon pure vanilla extract (optional but rounds out the flavor)
- 2 cups grain alcohol, 190 proof (see the strength notes below for swaps)
- 1 pinch fine salt (makes the apple taste sweeter and less flat)
How to Make No-Boil Apple Pie Moonshine
Step 1: Dissolve the Sugar
Pour the cider and juice into a large pitcher or bowl. Add the brown sugar and salt, then whisk for 2 to 3 minutes. The liquid should look smooth with no sandy sugar settling on the bottom when you stop stirring.
Step 2: Add the Spices
Stir in the apple pie spice and vanilla. Ground spices will make the drink slightly cloudy, which is normal. Drop in the cinnamon sticks.
Step 3: Add the Alcohol
Measure the grain alcohol and pour it in slowly, then stir gently. Adding the alcohol now, rather than later, helps pull flavor out of the cinnamon sticks as it steeps. Work in a ventilated space and keep the alcohol away from flames.
Step 4: Jar and Steep
Funnel the mixture into clean glass jars. This makes about 10 cups, so use three 1-quart jars or one half-gallon jar plus a pint. Tuck a cinnamon stick into each jar, seal tightly, and refrigerate for at least 3 days. Shake the jars once a day.
Step 5: Taste and Adjust
After 3 days, taste a small pour. If the cinnamon is too faint, steep 2 more days. If it is too sweet, stir in a splash of plain cider. If it is too sharp, add 1 to 2 tablespoons more brown sugar and shake until dissolved.
Step 6: Strain and Serve
For a clear drink, pour through a fine mesh strainer lined with a coffee filter. Serve very cold in 2- to 4-ounce pours. A fresh cinnamon stick makes a nice stirrer.
How Strong Is Apple Pie Moonshine, and Can You Make It Stronger?
With the recipe as written, the drink lands around 19% alcohol by volume (about 38 proof). That is stronger than wine and tastes smoother than you would expect, so serve small pours.
For a strong apple pie moonshine, use 3 cups of 190-proof grain alcohol. That brings it to roughly 26% ABV (about 52 proof). Those numbers are estimates, since sugar and mixing change the exact result.
- Lighter version: use 1 1/2 cups of 190-proof alcohol for roughly 15% ABV.
- No 190-proof where you live: use 151-proof spirit, or 100-proof vodka. Vodka is milder, so 3 cups gives roughly 14% ABV.
- Stronger still: I would stop at 3 cups. Beyond that, the alcohol overpowers the apple and cinnamon.
Can You Make Hot Apple Pie Moonshine?
Yes, and there are two ways to read “hot.” For a warm drink, heat one serving at a time in a small saucepan over low heat until steaming, about 2 minutes. Do not let it boil, because the alcohol cooks off and the flavor goes flat.
For a spicy-hot flavor, add 1 or 2 whole cloves and a tiny pinch of cayenne to the jar. You can also swap part of the grain alcohol for cinnamon whiskey. Start small and taste after a day.
Do You Have to Cook Apple Pie Moonshine?
No. Cooking is optional, and this recipe proves it. Simmering mostly speeds up flavor extraction and melts sugar, but whisking and a few days in the fridge accomplish the same things.
If you only have a day, warm 1 cup of the cider until just steaming, dissolve the sugar in it, and cool it before mixing everything together. Do not add the alcohol to hot liquid.
How Long Does It Keep, and How Should You Serve It?
Store it in sealed jars in the refrigerator, where it stays good for about 2 months. The flavor mellows over the first couple of weeks. Because it contains fresh cider, keep it cold, and discard it if it smells sour or looks fizzy.
- Serve it chilled in small glasses, or over ice.
- Pour a splash over vanilla ice cream.
- Top with sparkling water for a lighter drink.
- Pair it with salty snacks like baked brie or sharp cheese.
No Boil Apple Pie Moonshine Recipe
Ingredients
- 4 cup apple cider fresh or shelf-stable, unfiltered gives the best flavor
- 4 cup apple juice 100% juice, not from concentrate if you can find it
- 3/4 cup packed light brown sugar use 1 cup for a dessert-sweet drink
- 6 whole cinnamon sticks plus extra for the jars
- 1 teaspoon apple pie spice or 1/2 teaspoon cinnamon plus a pinch each of nutmeg and allspice
- 1 teaspoon pure vanilla extract optional but rounds out the flavor
- 2 cup grain alcohol, 190 proof see the strength notes below for swaps
- 1 pinch fine salt makes the apple taste sweeter and less flat
Instructions
Step 1: Dissolve the Sugar
- Pour the cider and juice into a large pitcher or bowl. Add the brown sugar and salt, then whisk for 2 to 3 minutes. The liquid should look smooth with no sandy sugar settling on the bottom when you stop stirring.
Step 2: Add the Spices
- Stir in the apple pie spice and vanilla. Ground spices will make the drink slightly cloudy, which is normal. Drop in the cinnamon sticks.
Step 3: Add the Alcohol
- Measure the grain alcohol and pour it in slowly, then stir gently. Adding the alcohol now, rather than later, helps pull flavor out of the cinnamon sticks as it steeps. Work in a ventilated space and keep the alcohol away from flames.
Step 4: Jar and Steep
- Funnel the mixture into clean glass jars. This makes about 10 cups, so use three 1-quart jars or one half-gallon jar plus a pint. Tuck a cinnamon stick into each jar, seal tightly, and refrigerate for at least 3 days. Shake the jars once a day.
Step 5: Taste and Adjust
- After 3 days, taste a small pour. If the cinnamon is too faint, steep 2 more days. If it is too sweet, stir in a splash of plain cider. If it is too sharp, add 1 to 2 tablespoons more brown sugar and shake until dissolved.
Step 6: Strain and Serve
- For a clear drink, pour through a fine mesh strainer lined with a coffee filter. Serve very cold in 2- to 4-ounce pours. A fresh cinnamon stick makes a nice stirrer. Lori's Tip: Whole cinnamon sticks give clean flavor and are easy to remove. Add them early and taste on day 3, because cold steeping is slower than simmering. Shake the jars daily so the sugar stays blended and the flavor spreads evenly.
Label the jars clearly and keep them away from children. This drink tastes like juice but is not juice.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more