Peppermint Moonshine 

Prep Time: 5 minutes | Cook Time: 10 minutes

quart mason jars


  • 1 package candy canes
  • 3.5 cups water
  • 2.5 cups sugar
  • 1 pint moonshine


Blend candy canes in blender until crushed and/or liquified.

Bring 3.5 cups of water to a rolling boil. Add 2.5 cups of sugar and stir to dissolve. Add the crushed candy canes and, again, stir until dissolved.

Chill Dutch oven in refrigerator for 45 to 60 minutes.

Portion into mason jars, and pour in moonshine. Store for 1-2 days, though the longer it sits, the better it gets!