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Christmas pudding vodka
I learned the hard way that adding vodka to hot pudding straight from the stove causes it to flash off instantly. Now I let the mixture cool slightly before stirring in the spirit, which keeps that boozy kick intact and gives me a minute to admire the glossy sheen it leaves on the surface.
Ingredients
Method
- Bloom the spices and fruit: In a heat-proof bowl or large measuring jug, combine the granulated sugar, cinnamon, nutmeg, cloves, dried currants, and the initial ¼ cup of dark rum. Pour the 1 cup of boiling water over this mixture. Stir well to dissolve the sugar completely. Let this concentrate steep for at least 15 minutes (or up to overnight in the fridge) to allow the spices and fruit to release their flavors.
- Combine the base: Once steeped, add the remaining 2 cups of boiling water to the spiced fruit mixture. Stir gently. At this stage, you should have a hot, aromatic liquid with softened fruits floating in it. Let this cool for about 5–10 minutes so it is warm but not piping hot (this prevents the vodka from evaporating too quickly later).
- Add the alcohol: Pour in the 1 cup of vodka. Stir thoroughly to combine. Taste a small spoonful; if you prefer a stronger kick, add another shot of vodka. If you find it too strong for your liking, add a splash more hot water.
- Serve: Fill glasses with ice cubes. Ladle or pour the warm pudding mixture over the ice. Garnish with an extra whole star anise or a twist of orange peel if desired. Serve immediately while warm.
Nutrition
Notes
This drink has earned its place in my winter rotation because it’s forgiving. You can mix it ahead of time in a large pitcher, so when guests arrive, you’re just pouring over ice rather than juggling shakers. The spices meld beautifully overnight, making the flavors deeper and more complex without any extra effort.
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