Vanilla Liqueur Homemade
To make this Vanilla liqueur, you must use either a vanilla bean or pure vanilla extract: imitation vanilla leaves a bitter aftertaste that would be particularly noticeable.
Vanilla liqueur With Coffee
11/2 cups firmly packed light brown sugar
1 cup granulated sugar
2 cups water
One 8-inch vanilla bean, split lengthwise, or two tablespoons pure vanilla extract
1/2 cup instant coffee granules
3 cups vodka
In a saucepan, put sugars, water, and vanilla bean. (If you use extract, add it later.) Bring to a boil; boil 5 minutes, stirring until sugars dissolve. Gradually stir in coffee; cool.
Pour into a 6-cup jar. Stir in vodka and extract, if used. Cover.
Let stand two weeks at room temperature before serving as a liqueur over ice cream or pudding. Makes about 5 cups.
3. TOP Homemade Liqueur Recipes
Homemade liqueurs are a holiday gift appreciated even by those who don’t usually drink alcohol; they are delicious as toppings over cakes and ice cream or added to coffee.
Though many are easy to make, most need time to mature before they’re ready to drink, so now’s the time to make them.
1 1/2 cups brown sugar
1 cup superfine sugar
2 cups water
1/2 cup powdered espresso
3 cups vodka
Four teaspoons vanilla extract
12 whole coffee beans
Combine the sugars and water in a medium-sized saucepan and bring to a boil over medium-high heat, stirring often. Lower the heat and stir for around 5 minutes, stirring constantly.
Whisk in the espresso until smooth; remove from heat and cool. Pour it into a half-gallon glass bottle and add the vodka, vanilla, and coffee beans.
Cover tightly and let it mature in a cool, dark place for at least two weeks. If you don’t want to drink it, warm it and pour it over vanilla ice cream.
Irish Cream Liqueur
1 (14-ounce) can sweeten condensed milk
1 cup half-and-half
1 1/2 cup Irish whiskey
Pasteurized egg substitute (such as Egg Beaters), equivalent to 3 eggs
One tablespoon chocolate syrup
1 1/2 teaspoon instant coffee
One teaspoon almond extract (or the extract of your choice)
Whip the egg substitute, then whisk in the remaining ingredients. It can be kept in a glass bottle in the refrigerator for three weeks.
Rosemary Leaf Liqueur
3 cups scotch
1/2 teaspoon fresh rosemary leaves
1 cup honey
Add the rosemary to the scotch in a covered glass container and let the mixture sit for a few days; strain off the leaves, add the honey and shake before pouring.
Keep in a cool, dim place for up to a month. In addition to being an after-dinner drink, it’s a good sauce for pound cake.