Chilli vodka: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Not for me.</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3</span>/5 </span> | |||
<span class="reviewDesc">Don't see the point of vodka, and even less; the reason to waste nice chillies on it!</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Revision as of 17:21, 7 September 2020
Recipe review
Not for me.
3/5
Don't see the point of vodka, and even less; the reason to waste nice chillies on it! The Judge
| Chilli vodka | |
|---|---|
 |
| Servings: | 500ml |
| Calories per serving: | 2 |
| Ready in: | 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th October 2015 |
In general I am not keen on spirits but I do like the occasional Bloody Mary. Vodka doesn't have much of a taste, so it is nice to have some to hand which is already spiced and therefore there is no need to add Tabasco.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500ml vodka
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- Dried chillies to taste - I used 5 small ones. Remember you need to be able to get them back out of the bottle!
- 3 cardamon pods slightly bruised
Method
- Put all of the spices into a clean, sterlised bottle.
- Top up with vodka, leaving a gap at the top to allow room for shaking.
- Shake the bottle from time to time and it should be ready in two months, or a little less.
- It will keep for up to one year.
Serving suggestions
Make a Bloody Mary with tomato juice, a little lemon juice and celery salt
Chef's notes
It is better to use too many chillies than too few. If it ends up too spicy, you can always add more vodka to tone it down a bit
Recipe source
- Based on a recipe by Nigella Lawson
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