For the Apfelschurli, put the apple juice in the pot and bring to a boil with the sugar, vanilla sugar, cloves and cinnamon sticks. Simmer over low heat for about 10 minutes until the sugar has completely dissolved.
Remove from heat and let cool. Now stir in the rum. Cover the pot and let it steep at room temperature for about 5 days.
Then remove the cinnamon sticks & cloves, strain the liqueur and bottle or enjoy immediately with a dollop of whipped cream.
Preparation Tip:
The Apfelschurli can be kept well sealed for approx. 1 year. It can also be stored at room temperature.
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