CHOCOLATE LIQUEUR
2 teaspoons pure chocolate extract
½ teaspoon pure vanilla extract
1½ cups vodka
½ cup sugar syrup
Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add ½ teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.
YIELD: 1 PINT
CONTAINER: QUART JAR
HAZELNUT LIQUEUR
6 ounces hazelnuts*
1 vanilla bean (1 inch)
pinch of allspice
1½ cups vodka
⅓ cup sugar syrup
Chop the hazelnuts (releases the flavor of the nut) and add to vodka, vanilla bean, and allspice. Age for 2 weeks, shaking occasionally (lightly). Strain and filter until clear. Add sugar syrup, if desired, and age for 3 additional weeks. Ready to serve. Makes a nice gift during the holidays and is excellent over ice cream as well as an aperitif.
*Try using pistachios which also make a delicious liqueur. If flavor is too weak, add more nuts and resteep a week before adding the sugar syrup.
YIELD: 1 PINT
CONTAINER: WIDE MOUTH QUART JAR
3 eggs
1 tablespoon vanilla
2 teaspoons coconut extract
3 tablespoons chocolate syrup
1 14-ounce can sweetened condensed milk
2 cups Irish whiskey
Combine all ingredients in blender for 3 minutes. Refrigerate, and allow to set for a week or two, until thick. This recipe is not only easy to make, but is amazingly similar to the commercial brands. A favorite of most people! Keep refrigerated, and use within 1 month.
YIELD: 3 CUPS
CONTAINER: QUART JAR
COCONUT LIQUEUR
2 cups packaged coconut
4 coriander seeds
¼ teaspoon vanilla extract
3 cups vodka
½ cup brandy
Add all ingredients together and steep for 3–4 weeks. Turn jar every few days. The coconut tends to be porous and absorbs the alcohol so be sure to thoroughly strain and filter the mixture to yield the largest amount. Natural coconut may be used, but tends to be watery and requires more coconut.
YIELD: 3 CUPS
CONTAINER: WIDE MOUTH QUART JAR
4 cups sugar
2 cups water
O cup instant coffee
10 coffee beans (whole)
fifth of vodka*
1 vanilla bean (2–3 inches)
Combine water, sugar, and coffee in a saucepan and bring to a full boil. Skim off the froth and allow to cool thoroughly. Pour into the container. Add vodka, coffee beans (optional, but will add a fuller flavor), and vanilla bean. Store in a dark place for 3 weeks. Strain and filter. Ready to serve.
*A brandy/vodka mix may be substituted for a simulated Kahlua.
*A rum/vodka mix may be used to simulate Tia Maria.
YIELD: 1½ QUARTS
CONTAINER: ½ GALLON JAR
ORANGE AND COFFEE BEAN CORDIAL
1 extra large orange
44 coffee beans
44 sugar cubes
1 vanilla bean (1 inch)
1 pint cognac*
Wash orange and make as many small slits in it as possible. Stick a coffee bean in each slit and place the rest of the beans in the jar. Add the sugar cubes and the orange. Pour in cognac and add vanilla bean. Let the drink mature for 1H–2 months. Strain, squeezing juice from orange, and filter. Ready to serve.
*Vodka or rum may also be used.
YIELD: 1 PINT
CONTAINER: VERY WIDE MOUTH QUART JAR
ALMOND LIQUEUR
3 ounces chopped almonds (unsalted)
⅛ teaspoon almond extract
1½ cups vodka
dash of cinnamon
⅓ cup sugar syrup
Combine all ingredients and shake thoroughly. Let steep for 2 weeks. Filter and add more sugar if necessary. Let age for 2 more weeks and it will be ready to serve. Excellent in coffee or over ice cream.
YIELD: 1 PINT
CONTAINER: QUART JAR
1 cup chopped almonds (unsalted)
1 teaspoon chocolate extract
1 vanilla bean (1 inch)
½ orange peel, scraped
2 cups vodka
1 small lemon wedge, scraped peel
Lightly pound almonds with hammer (in bag or cover with paper towel) and combine with other ingredients in bottle. Be sure to thoroughly scrape orange and lemon peels. Let steep for 2 weeks, turning bottle occasionally. The chocolate extract tends to settle on the bottom and the finished liqueur may need to be mixed before serving. Strain and filter. Experiment with different variations of this recipe, perhaps substituting hazelnuts or adding some spices.
YIELD: 1 PINT
CONTAINER: WIDE MOUTH QUART JAR
2 teaspoons black tea leaves*
1½ cups vodka
½ cup sugar syrup
Steep the tea leaves in vodka for 24 hours — NOT longer as a bitter taste will occur. Strain and add sugar syrup. Age for 2 weeks.
*Your favorite tea may be used for the flavor you desire and spices can be added as well.
YIELD: 1 PINT
CONTAINER: QUART JAR
2 eggs
3 teaspoons vanilla
1 12-ounce can condensed milk
1½ cups brandy
½ cup vodka
Beat all ingredients together. Refrigerate for 2 weeks before serving. Results in a rich after dinner drink for a “sweet tooth” or in coffee. Keep refrigerated, and use within the next 2 weeks.
YIELD: 3 CUPS
CONTAINER: QUART JAR
VANILLA PECAN
1 quart brandy
3 vanilla beans (2 inches)
1 6-ounce package pecans, chopped
2 cups sugar syrup
pinch of cinnamon
Pour brandy, pecans, cinnamon, and vanilla beans (extract may be alternated) in jar and cover. Let stand for 2–3 weeks. Add sugar syrup to taste. Let stand 1 week. Strain and steep 2 more weeks. Ready to serve. Excellent for baking.
YIELD: 1½ QUARTS
CONTAINER: ½ GALLON JAR
