How to Make Homemade Strawberry Moonshine

Dive into the simple joy of our “Effortless Indulgence” Peanut Butter No-Bake Cookies, a recipe that brings together the rich, creamy taste of peanut butter with the wholesome goodness of oats in a treat that requires zero baking. Perfect for satisfying your sweet tooth without turning on the oven, these cookies are a delightful combination of flavor and texture. Whether you’re looking for a quick dessert, a snack to share, or a fun cooking activity that doesn’t involve baking, these peanut butter no-bake cookies are sure to hit the spot.

Why You’ll Love “Effortless Indulgence” Peanut Butter No-Bake Cookies:

  • Quick and Easy: Ready in minutes, these cookies are perfect for last-minute cravings or unexpected guests.
  • No Oven Required: Keep your kitchen cool with a dessert that sets in the fridge or on the counter.
  • Deliciously Rich: The combination of peanut butter and chocolate ensures a decadently satisfying treat.
  • Kid-Friendly: A fun recipe for budding chefs to help with, no oven involved!

Ingredients Notes For “Effortless Indulgence” Peanut Butter No-Bake Cookies:

  • Peanut Butter: Use creamy for a smooth texture or chunky for added crunch.
  • Quick Oats: These ensure the cookies set properly and offer a chewy texture. Old-fashioned oats can be used but may result in a less uniform cookie.
  • Butter: Adds richness and helps bind the cookies together.
  • Sugar: A mix of granulated sugar and milk is boiled to create the syrupy base that holds the cookies together.
  • Cocoa Powder: Provides a chocolatey depth that pairs beautifully with the peanut butter.
  • Vanilla Extract: Enhances the flavors and adds a touch of sweetness.

Recipe Steps:

  1. Prepare Ingredients: Measure out all your ingredients since the process moves quickly once you start.
  2. Boil Sugar Mixture: In a medium saucepan, combine sugar, milk, butter, and cocoa powder. Bring to a boil and let simmer for about 1 minute, stirring constantly.
  3. Mix in Remaining Ingredients: Remove the saucepan from heat. Stir in the peanut butter and vanilla extract until smooth, then fold in the oats until well coated.
  4. Shape Cookies: Drop spoonfuls of the mixture onto parchment paper or a silicone baking mat. Flatten slightly with the back of the spoon if desired.
  5. Cool and Set: Allow the cookies to cool at room temperature or chill in the refrigerator until set.
  6. Enjoy: Serve once firm and enjoy the rich, chewy goodness of your no-bake cookies!

Storage Options:

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerate: For longer storage, keep in the fridge for up to a week.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make Homemade Strawberry Moonshine


  • Unflavored moonshine: 750ml – Use a commercially produced, unflavored moonshine as the base.
  • Fresh strawberries: 1 pound, hulled and halved – For the infusion.
  • Granulated sugar: 1 cup – Adjust based on desired sweetness.
  • Water: 1 cup – For making simple syrup.
  • Lemon zest: From 1 lemon – Optional, for added flavor.


  1. Prepare Simple Syrup:
    • Combine the sugar and water in a saucepan over medium heat. Stir until the sugar is completely dissolved. Allow the syrup to cool to room temperature.
  2. Infuse the Moonshine:
    • Place the hulled and halved strawberries in a large, sealable glass jar.
    • Pour the unflavored moonshine over the strawberries. Add lemon zest if using, for extra flavor.
    • Seal the jar tightly and shake it gently to mix.
  3. Let It Infuse:
    • Store the jar in a cool, dark place for 3-7 days. The longer you let it infuse, the stronger the strawberry flavor will be. Shake the jar gently once a day to mix the flavors.
  4. Add Simple Syrup:
    • After the infusion period, taste the moonshine and add the cooled simple syrup to the jar according to your desired sweetness. Start with a small amount, shake well, taste, and adjust as needed.
  5. Final Strain:
    • Once the desired flavor and sweetness are achieved, strain the moonshine through a fine mesh strainer or cheesecloth to remove all the strawberry pieces and any sediment. You may strain it twice for a clearer liquid.
  6. Bottle and Store:
    • Transfer the strained moonshine into clean, sealable bottles. Label the bottles with the date and contents.
    • Store the strawberry moonshine in a cool, dark place, or refrigerate it.
  7. Serve:
    • Enjoy your Strawberry Infused Moonshine chilled, on its own, or use it as a base for cocktails. It can also be a unique, homemade gift for friends and family.
  • Author: Maria

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating