Krambambulya Belarusian tincture

Step-by-step cooking

1. Step 1:

   

   Desired products.

2. Step 2:

   

   Grind nutmeg, allspice and clove buds in a mortar or in a coffee grinder.

3. Step 3:

   

   Pour 250 ml of water and 250 ml of vodka into a saucepan. Add the spices crushed in a mortar and a whole stick of cinnamon, mix. Bring to a boil over low heat with the lid open.

4. Step 4:

   

   Cover with a lid and boil over low heat for 10 minutes so that the spices give all their flavor and taste. Cool the liquid to a warm temperature of 50 degrees.

5. Step 5:

   

   Add the remaining 250 ml vodka and liquid honey, mix until the honey dissolves. Cover with a lid and leave for 5 minutes.

7. Step 6:

   

   Pour the crambambula carefully into a bottle with a lid, preferably through a very fine sieve or a double layer of gauze, put 3 black pepper peas in the bottle.

8. Step 7:

   

   Put in a dark place to infuse for 10 days at room temperature.

9. Step 8:

   

   Ready-made homemade krambambula transparent light yellow amber color. You can drain the tincture from the sediment using a straw. The finished krambambula can be stored in a hermetically sealed form for up to 5 years.

10. Step 9:

    

    Serve chilled. Enjoy it!