Homemade Liqueur Recipes

Make limited quantities of homemade  cream liqueurs as these do not contain any preservatives and keep in the fridge for only 2 to 3 weeks. Store in an empty liquor bottle or a large relabelled pop bottle.

Amaretto
In a pot, bring to a boil:

• 2 cups sugar
• 2 cups water

Cool. Stir in:

• 2 cups vodka
• 2 cups brandy
• 3-4 tsp. almond extract.

Refrigerate in a covered container.

Kahlua #1
This recipe is supposed to taste just like Kahlua from the liquor store; I haven't tried it yet.

Wash an empty 750 mL liquor bottle with a cap to store it in.

This recipe gets better with age so make it 30 days before you want to serve it and store in a cool, dark place.

2 cups water
1-1/2 cups granulated sugar
1-1/2 tbsps. instant coffee
2 cups 80-proof vodka
1-1/2 tbsps. vanilla extract

Combine water, sugar, coffee in a covered saucepan over high heat.
Bring mixture to a boil.
Continue to boil 10 minutes but do not let mixture boil over.
Remove mixture from heat and cool 5 minutes.
Add vodka, vanilla, stir. Cover so alcohol does not evaporate and let cool.
Store in empty bottle with screw top.


Kahlua #2

• 4 cups water
• 3 cups sugar
• 10 tsp. good-quality instant coffee
• 1 tbsp. chocolate syrup
• 26 oz. vodka
• 4 tsp. vanilla
• a couple drops of edible glycerin (optional)

Heat the water and sugar in a pot, stir in the coffee till dissolved, add the chocolate syrup. Bring to a boil, reduce heat, then simmer, covered, 2-1/2 hours. Cool. Stir in the bottle of vodka and the vanilla. If you add the glycerin to thicken the liqueur, make sure you use the kind of edible glycerin sold at the grocery store NOT the poisonous kind from the pharmacy. Refrigerate and use within 3 weeks.
Irish Cream Liqueur
In your blender, mix together:

• 1 cup Irish whiskey
• 1 tin Eagle Brand sweetened condensed milk (300 ml)
• 4 oz. homogenized milk
• 1/2 pint whipping cream
• 1 tsp good-quality instant coffee
• 1 tbsp. chocolate syrup

Refrigerate in a closed container and use within 3 weeks.