Flapjack vodka

Flapjack vodka

By
From
Salted Caramel Dreams
Makes
750 ml
Photographer
River Thompson

Not strictly salted caramel, but all the joys are there! Great served neat or in Flapjack Punch.

Ingredients

Quantity Ingredient
100g old-fashioned rolled oats
750ml vodka
50g dark brown muscovado sugar
tiny pinch sea salt

Method

  1. Preheat the oven to 180°C.
  2. Line a deep-sided baking dish with foil and pour in the oats, shaking to form an even layer. Toast in the oven for around 15 minutes, or until lightly golden and fragrant. Once toasted, remove from the oven and leave to cool until just warm to the touch.
  3. Take a 1 litre clean Kilner jar and add the vodka, sugar and salt. Shake well to combine. Add the warm oats and shake well again. Store in a cool, dark place for up to 5 days, shaking the jar twice a day to help the infusion. On the third day of storage, give the liquid a try. A subtle oat flavour will have developed. If you like it, strain, or for a stronger flavour leave for a couple more days.
  4. To strain the mixture, line a fine mesh sieve with muslin and place over a large, clean container. Once the liquid is passed, tip the oats into the muslin-lined sieve and, gathering up the sides of the fabric, twist to really wring out the oats – so much flavour lies in there!
  5. Store the vodka in a clean, airtight bottle ready for pouring.

Tip

  • For a tasty decoration or breakfast topping, the sweetened vodka oats can be dried by baking in a low oven, about 100°C for 10–15 minutes, or until just toasty. Leave to cool and store in an airtight container.
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