Blueberry Moonshine Recipe
Have you ever had a delicious blueberry pie, blueberry cobbler, blueberry muffin, or blueberry anything and wished that you could consume it in liquid, intoxicating form? Well, boy, do we have a recipe for you! This is a recipe you can share with family and friends (above 21 years of age in the United States) around a campfire or in your basements and away from the judgmental eyes of the public.
With this recipe, you can learn how to make Blueberry Moonshine. We’ll also show you a couple of recipe variations. Now, don’t think of this as the old-timey, corn squeezing, prohibition-level moonshine that people made in bathtubs in their basements and kept away from the coppers. It’s an Everclear-Vodka concoction that will smack you right in your moonshine-loving face, but it goes down easy with a full blueberry flavor for the tongue to savor.
This is supposed to be a slow sip drink and not a gulp-it-down-as-quick-as-you-can drink like other homemade moonshine recipes tend to be. This drink, though similar in appearance to some sorts of moonshine, will not have the exact same effects, but it’s a strong drink that can be stored in jugs or jars like the real deal.
Now let’s get things started on making a batch of this heavenly blueberry moonshine.
- 750 ml 190 proof Everclear
- ½ cup of vanilla whipped Vodka
- 1 can of blueberry pie filling
- 1 cup of brown sugar
- ½ gallon of blueberry juice or juice cocktail
- 1 tub of fresh or frozen blueberries
- 5 cinnamon sticks
- Place the juice, whole blueberries, and cinnamon sticks into a large pot.
- When the mixture comes to a simmer, throw in the brown sugar and can of blueberry pie filling. Allow the mixture to come back to a simmer and continue mixing for about 25 minutes.
- After the blueberries are soft and tender and the sugar has dissolved, kill the heat and let the mixture rest for 2-3 hours or unit the mixture is room temperature.
- After reaching room temperature, add the vanilla whipped vodka and Everclear. Mix the alcoholic drinks into the mixture until fully incorporated.
- Transfer the mixture into jars or jugs and leave it in the refrigerator for at least five days.
Unlike several homemade moonshine recipes that you can find online, this Blueberry Moonshine is strong and leaves a harsh feeling in your mouth and throat. The alcohol is not covered by the blueberries but rather accented by the sweet and tart fruit. This drink is most enjoyable when taking light, slow sips. In general, the taste of moonshine will develop the longer it’s left to rest. The recommended time is five days but feel free to wait up to a week or two before trying this drink.
Similar to other cocktails, you may want to experiment with the different types of alcohol and their ratios for a blueberry moonshine recipe. You can absolutely add bourbon or rum to the mixture to add a more oaky or sweet flavors.
There are several variations to this recipe where people have added their own special twists to this moonshine.
- Substitute the vanilla whipped vodka with two tablespoons of vanilla extract. This will remove the float-like flavor that the vodka gives to cocktails, and instead give it a hint of pure vanilla with each sip.
- While transferring the cooked mixture into jugs or mason jars, strain the whole blueberries out and then chill. Some people like to fish the sweet, mushy blueberries out from the bottom of their mason jars. Some don’t, so it’s up to you whether you want to leave them. The leftover blueberries in an aging moonshine mixture will hardly add any flavor. Also, the little berries won’t absorb that much alcoholic mixture.
- Replace brown sugar with the same amount of white sugar. If you want your blueberry to taste more like juice then feel free to use white sugar. If you want a more blueberry pie-taste to your moonshine, then you should stick with brown sugar. The extra molasses that comes with brown sugar will definitely add a different compared to plain white sugar.
- Add four tablespoons of cornstarch and two tablespoons of butter to the mixture while it’s simmering. The cornstarch will act to bind the mixture together to create a thicker, creamier consistency to your moonshine, especially as it cools in the fridge. The butter also makes the moonshine thicker but it will also add a nutty flavor to the concoction.
- Replace the tub of fresh or frozen blueberries with two tin cans of blueberry in heavy syrup. By substituting fresh or frozen berries for sugary, syrupy blueberries, you’re accepting the risk of contracting diabetes after finish one mason jar full of your homemade blueberry moonshine. Canned blueberries in heavy syrup is high in sugar and glucose syrup which numbs the natural tartness of the fruit. Each bite of the syrupy blueberries will leave an explosion of delicious, sweet goodness that’ll easily raise your blood sugar levels.
- For a more kid friendly version of this moonshine (DO NOT give this to below the legal drinking age in your country), you can pour your mixture into popsicle molds and let it freeze overnight. Take it out and serve. Each bite of this cold dessert will give you a slight buzz, but the blueberry taste can be lost in the frost. If your ultimate goal is to get drunk in public then bring a dozen of these to your next outdoor picnic. People will be confused as you slowly become intoxicated after each popsicle you eat.
- Replace ¼ gallon of the blueberry fruit juice with sparkling lemonade. The added lemony drink will add another dimension of sweet and sour that will make your moonshine more palatable with the more pronounced contrasts in flavor. Blueberries and lemons are a match made in heaven, especially with sugar to balance the natural sourness from both fruits.