Ingredients:

- ½ gallon (8 cups) apple cider

- 4 cups apple juice

- 1 cup granulated white sugar

- 1 cup brown sugar

- ½ teaspoon ground nutmeg

- ½ teaspoon ground or whole allspice

- ½ teaspoon ground cardamom

- 10 cinnamon sticks, divided

- 1 (750-milliliter) bottle 151-190-proof grain alcohol

- 1 vanilla bean pod, sliced

Servings:

10 cups

Time:

336 hours prep; 10 minutes cook

1. In a large stockpot or Dutch oven, bring apple cider and apple juice to simmer, then stir in the sugars until dissolved. Stir in the nutmeg, allspice, cardamom, and 3 cinnamon sticks. Simmer until spices are well incorporated, then remove from heat.

2. Allow cinnamon sticks to steep while mixture cools completely — about 1 hour — before removing all the whole spices.

3. Once cooled, stir in the alcohol. Transfer moonshine to jars and place one cinnamon stick in each jar. Cut vanilla bean and add one piece to each jar. Store in a cool, dry place for 2-4 weeks.

4. If desired, strain out the cinnamon and vanilla. Keep refrigerated or at a cool temperature in well-sealed jars for up to 6 months and drink slightly warm or over ice.