Homemade cinnamon-spiced whiskey

Time 5 minutes
Yields Makes about 750-mL flavored whiskey
Homemade cinnamon-spiced whiskey
(Kirk McKoy / Los Angeles Times)

Pour the bottle of whiskey into a large, sealable nonreactive container. Add the brown sugar, stirring until it is dissolved. Add the cinnamon sticks and chiles. Cover and place in a cool, dark place for about 5 days, or until desired flavor is achieved. Remove and discard the cinnamon sticks and chiles. The whiskey will keep, at room temperature, for 3 to 6 months.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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