I have always been fascinated with infusions but I have never attempted any. This year it will be different.
This potent potable sounds especially delicious.
from Nigella Christmas
1 t. whole coriander seeds
3 cardamom pods, bruised
1/2 t. whole cumin seed
1 cinnamon stick
1 whole dried red chile (like a Thai)
2 c. vodka
Sterilize a pint jar.
Place all the spices into the sterilized jar.
Pour in vodka, seal the bottle and store in a cool, dark cupboard.
Allow to infuse for up to 1 month. Use within one year.
I found this recipe in a cookbook that I bought as a gift for a friend. Of course, I had to peruse through it before I gifted it. This recipe by the supreme culinary goddess Nigella just spoke to me.
Nigella makes the following wise suggestion to use this elixir:
You may suggest, as you hand it over, that it be knocked back in shots, used to make a festively spiced martini or, with the addition of some tomato juice, a sprinkle of salt and a dash of Worcestershire sauce, a particularly memorable Christmassy Bloody Mary.
After just a week, I popped the lid to shoot some pics (and try a swig). The aroma and taste is interesting. The spiciness of the cumin and coriander melds well with the warmth of the cinnamon and cardamom. I will continue to let it get friendlier and may break it out during Thanksgiving.
I love the color.
That is all the elixirs for now.
Please look forward to at least one more infusion that I will post in in early December: Bourbon Kahlua.