Sous Vide Chilli Vodka

Anova Culinary

Ever heard of Chilli Vodka? It'll soon be a household name. By heating the vodka with the chillies in it, you accelerate the infusion process. And it's so much better using the Anova. Why? If you did this over a stove, you'd lose some of the alcohol through evaporation. Going Sous Vide means everything stays in tact. 


Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 152.6F / 67C



  1. Put the chillies into a bag with the vodka, squeeze the air out of the bag (you don't have to get all of the air out - just the bulk of it), fold the edges over a few times and then clip to your water bath – cook sous vide at 153F/ 67C for 2 hours.

When it's done...

  1. Plunge the bag into an ice bath, remove the chillies from the vodka and transfer the liquid back into the bottle.