Some more this is the last of what I have saved on my pc.
Frosted Sugar Cookie Liquor
This Frosted Sugar Cookie Liquor is made with Frosted Sugar Cookie coffee creamer, white chocolate & white rum.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Gina Kleinworth
Ingredients
· 2 ounces good quality white chocolate this is super important- don't use anything that says "white chips" the quality of the chocolate is key. (brands like Ghiradelli, Guittard, Valrhona are perfect to use
· 5 tbsp granulated sugar
· 1/2 cup heavy cream- divided
· 3/4 cup sugar cookie flavored coffee creamer
· 2 tsp vanilla extract
· 3 oz white rum
Instructions
1. Rough chop your chocolate & place in a small saucepan
2. Add sugar & 1/4 cup of the heavy cream & heat over low stirring constantly until chocolate & sugar are melted & mixture is smooth
3. Add remaining heavy cream & coffee creamer
4. Remove from heat & add your rum & vanilla
5. Cool room temperature before transferring to air tight bottle
6. Store in refrigerator
Grandma's Apple Pie 'Ala Mode' Moonshine
Ingredients
· 1/2 gallon apple cider
· 1/2 gallon apple juice
· 4 cinnamon sticks
· 1 whole clove
· 1 cup white sugar
· 1 cup brown sugar
· 3 cups 190 proof grain alcohol (such as Everclear(R))
· 2 cups vanilla vodka
Directions
1. Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely.
2. Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.
Homemade Amaretto
yields about 4 cups
For macerating:
Once rehydrated, add the almonds, cherries, fennel, vodka, and brandy. Tightly seal the jar, and shake thoroughly. Place in a cool, dark place for a month to macerate. Shake the jar at least once a week.
Once the mixture is done macerating, line a mesh strainer with cheesecloth, and strain out the solids over a large bowl. Wring out the cheesecloth to get as much liquid out as possible.
While the mixture is straining, heat the coconut sugar and water over medium heat, stirring until the sugar has all dissolved. Remove from heat, and allow to cool.
Once the mixture has finished straining through the cheesecloth, add the brandy, vodka, vanilla and almond extracts. Slowly add the sugar syrup until it is to a sweetness that suits your tastes.
Line a mesh strainer with a coffee filter, and filter the mixture once more over a large bowl, to remove any fine particles.
Transfer the liquid to a quart-sized jar (or smaller bottles), and tightly seal. Allow to sit for about 3 days before using. If you notice any sediment forming at the bottom, you can re-filter until it stays clear.
Store in a cool, dry place for up to 6 months.
Homemade Coffee Liqueur Recipe –
What You'll Need
3 cups sugar
2 cups water 1
two-inch piece of vanilla bean
8 tablespoons quality instant coffee
750-milliliter bottle (a "fifth") of rum (for a taste like Tia Maria) or vodka (for a taste like Kahlua) |
Combine the vanilla bean, sugar and water in a saucepan.
01 Boil until the volume has been cut in half, or about 30 minutes.
02 Add 8 tablespoons quality instant coffee and allow the mixture to cool.
03 In a sealable glass jar or bottle, combine the simple syrup (sugar solution) and rum or vodka. Shake well and let sit in a cool, dark area for 10 days.
04 After 10 days, strain the liqueur through a fine mesh strainer or cheesecloth. Store in a sealed liquor bottle
Yield: 10 shots
Homemade Cranberry Liqueur
What You'll Need
1. Rinse and pick over the cranberries, discarding any shriveled berries or ones that just look icky.
2. Combine the wine and sugar in a medium pot and bring the mixture just to a boil, stirring as necessary to dissolve the sugar completely. Add the cranberries and reduce the heat to medium low. Cook just until a cranberry or two pops, which should take about 2 minutes. If none are popping open, increase the heat a bit until one does.
1. Remove the pot from the heat, cover, and let sit until it's cooled off completely, which will take a few hours. Feel free to let it sit overnight, if you like.
2. Strain the mixture through a fine sieve or several layers of cheesecloth into a large bowl. Add the brandy or other liquor. Transfer the mixture to a clean, sealable bottle or other container(s). Seal or cover and let sit at room temperature for at least three days before serving.
The liqueur will keep a good long time at room temperature – it's sugar and booze, both of which are excellent natural preservatives. Feel free to keep it in the fridge, though, if storing it at room temperature makes you nervous (or you have more space in your fridge than in your cupboard). I make big batches every late November or early December and have kept a few bottles both in the back of the fridge and on a shelf in the closet. Bottles stored in both places have been known to last perfectly well for over a year.
Homemade Nutella liqueur recipe
It takes 15 minutes to make and an hour to wait, and then it's happy hour time with Nutella.
Yields 1 cup
Prep time: 5 minutes | Cook time: 10 minutes | Inactive time: 1 hour | Total time: 1 hour 15 minutes
Ingredients:
1. In a small saucepan over low heat, warm up the milk, and then add the Nutella. Mix well until the Nutella completely melts. Let it cool.
2. Once the Nutella mixture has cooled down, mix in the alcohol.
3. Pour the Nutella liqueur into a dry, sterile bottle, and seal. This can be kept in the refrigerator for a maximum of 1 month.
Homemade Peach Liqueur Recipe
What You'll Need
1 cup sugar
1 cup water
2 pounds ripe peaches (stemmed and washed)
1 teaspoon lemon zest
1 teaspoon orange zest
1 1/2 cups 100-proof vodka
1 cup brandy
4 drops food coloring (yellow)
How to Make It
In a heavy saucepan, boil sugar and water over medium-high heat, stirring constantly. Do not let the mixture burn.
01 When the sugar is completely dissolved and the syrup is clear, remove it from heat and let it cool down to about 110 F, which is a little more than lukewarm.
02 Slice the peaches in half and twist the halves opposite of each other to separate and remove the pit and set it aside. Do not discard the pit, you'll be using it as well.
3 Slice the peaches in half and twist the halves opposite of each other to separate and remove the pit and set it aside. Do not discard the pit, you'll be using it as well.
04 Thinly slice the peaches. Place the peaches, peach pit, lemon zest, and orange zest into a clean 2- quart glass canning jar. Add the cooled sugar syrup, vodka, brandy, and food coloring.
05 Seal with an airtight lid. Turn jar top to bottom in one full revolution to gently mix.
06 Place the bottle in a cool, dark place for two weeks.
07 After two weeks, strain out solids through a fine mesh sieve.
08 Pour the peach liqueur into a clean jar, seal, and let stand another 2 to 3 weeks
09 Pour the peach liqueur into a clean jar, seal, and let stand another 2 to 3 Weeks in a cool, dark place.
10 Strain the peach liqueur a final time through a double layer of cheesecloth or another filter into a decanter or decorative sealable bottle.
Yield: 1 quart (16 servings)
Orange Dreamsicle Moonshine
3 Cups Everclear Grain Alcohol 190 Proof or Vodka (at least 90 Proof)
½ Cup of Powdered French Vanilla Coffee Creamer
4 Teaspoons of Vanilla Extract
2 Cups of White Sugar
1 gal.of Orange Juice
Bring sugar, vanilla extract, coffee creamer, and orange juice to a boil.
Remove from heat and let cool completely.
Add alcohol and stir to mix.
Add to a jar and put on a lid.
Ready to drink
Peppermint Schnapps Liqueur
Ingredients
· 1/3 cup white sugar
· 1 (16 ounce) jar light corn syrup
· 2 cups vodka
· 2 teaspoons peppermint extract
Directions
1. In a 2 quart pan over medium heat, combine sugar and corn syrup. Heat until sugar dissolves, stirring regularly, about 5 minutes. Remove from heat and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.
Rhubarb liqueur
600 g (1 1/4 pound) trimmed rhubarb
150 g (3/4 cup) sugar
600 ml (2 1/2 cups) vodka
Chop the rhubarb into about 2 cm (3/4 inch) pieces. Put it in a large jar, add the sugar and shake. Pour the vodka on top.
Close the lid and put the jar in a cool and shady spot.
For the first few days, every time you remember, give it a shake, until the sugar is completely dissolved.
Let steep for about 4 weeks (longer is no problem), then strain and pour into a clean bottle.
Vodka Blueberry Liqueur
Ingredients
· 1 cup white sugar
· 2 cups vodka
· 3 cups fresh blueberries
Directions
1. In a 2-quart jar dissolve sugar in vodka. Pour in blueberries and cover the jar.
2. Store in cool, dark place for 2 months (refrigerator is okay). Occasionally shake gently. Strain and serve in cordial glasses, or if you prefer, over ice.
Frosted Sugar Cookie Liquor
This Frosted Sugar Cookie Liquor is made with Frosted Sugar Cookie coffee creamer, white chocolate & white rum.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Gina Kleinworth
Ingredients
· 2 ounces good quality white chocolate this is super important- don't use anything that says "white chips" the quality of the chocolate is key. (brands like Ghiradelli, Guittard, Valrhona are perfect to use
· 5 tbsp granulated sugar
· 1/2 cup heavy cream- divided
· 3/4 cup sugar cookie flavored coffee creamer
· 2 tsp vanilla extract
· 3 oz white rum
Instructions
1. Rough chop your chocolate & place in a small saucepan
2. Add sugar & 1/4 cup of the heavy cream & heat over low stirring constantly until chocolate & sugar are melted & mixture is smooth
3. Add remaining heavy cream & coffee creamer
4. Remove from heat & add your rum & vanilla
5. Cool room temperature before transferring to air tight bottle
6. Store in refrigerator
Grandma's Apple Pie 'Ala Mode' Moonshine
Ingredients
· 1/2 gallon apple cider
· 1/2 gallon apple juice
· 4 cinnamon sticks
· 1 whole clove
· 1 cup white sugar
· 1 cup brown sugar
· 3 cups 190 proof grain alcohol (such as Everclear(R))
· 2 cups vanilla vodka
Directions
1. Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely.
2. Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.
Homemade Amaretto
yields about 4 cups
For macerating:
- 1/2 cup dried apricots, coarsely chopped
- 3/4 cup purified water
- 1/2 cup raw almonds, coarsely chopped
- 1/4 cup dried cherries, coarsely chopped
- 3/4 tsp fennel seed
- 1 1/2 cups vodka
- 1 1/2 cups brandy
- 1 cup coconut sugar (or brown sugar)
- 1/2 cup purified water
- 1/2 cup brandy
- 1/2 cup vodka
- 3/4 tsp vanilla extract
- 1 1/2 tsp almond extract
Once rehydrated, add the almonds, cherries, fennel, vodka, and brandy. Tightly seal the jar, and shake thoroughly. Place in a cool, dark place for a month to macerate. Shake the jar at least once a week.
Once the mixture is done macerating, line a mesh strainer with cheesecloth, and strain out the solids over a large bowl. Wring out the cheesecloth to get as much liquid out as possible.
While the mixture is straining, heat the coconut sugar and water over medium heat, stirring until the sugar has all dissolved. Remove from heat, and allow to cool.
Once the mixture has finished straining through the cheesecloth, add the brandy, vodka, vanilla and almond extracts. Slowly add the sugar syrup until it is to a sweetness that suits your tastes.
Line a mesh strainer with a coffee filter, and filter the mixture once more over a large bowl, to remove any fine particles.
Transfer the liquid to a quart-sized jar (or smaller bottles), and tightly seal. Allow to sit for about 3 days before using. If you notice any sediment forming at the bottom, you can re-filter until it stays clear.
Store in a cool, dry place for up to 6 months.
Homemade Coffee Liqueur Recipe –
What You'll Need
3 cups sugar
2 cups water 1
two-inch piece of vanilla bean
8 tablespoons quality instant coffee
750-milliliter bottle (a "fifth") of rum (for a taste like Tia Maria) or vodka (for a taste like Kahlua) |
Combine the vanilla bean, sugar and water in a saucepan.
01 Boil until the volume has been cut in half, or about 30 minutes.
02 Add 8 tablespoons quality instant coffee and allow the mixture to cool.
03 In a sealable glass jar or bottle, combine the simple syrup (sugar solution) and rum or vodka. Shake well and let sit in a cool, dark area for 10 days.
04 After 10 days, strain the liqueur through a fine mesh strainer or cheesecloth. Store in a sealed liquor bottle
Yield: 10 shots
Homemade Cranberry Liqueur
What You'll Need
- 16 ounces fresh or frozen cranberries
- 1 bottle (750 ml) red wine
- 3 cups sugar
- 1 cup brandy or other distilled liquor
1. Rinse and pick over the cranberries, discarding any shriveled berries or ones that just look icky.
2. Combine the wine and sugar in a medium pot and bring the mixture just to a boil, stirring as necessary to dissolve the sugar completely. Add the cranberries and reduce the heat to medium low. Cook just until a cranberry or two pops, which should take about 2 minutes. If none are popping open, increase the heat a bit until one does.
1. Remove the pot from the heat, cover, and let sit until it's cooled off completely, which will take a few hours. Feel free to let it sit overnight, if you like.
2. Strain the mixture through a fine sieve or several layers of cheesecloth into a large bowl. Add the brandy or other liquor. Transfer the mixture to a clean, sealable bottle or other container(s). Seal or cover and let sit at room temperature for at least three days before serving.
The liqueur will keep a good long time at room temperature – it's sugar and booze, both of which are excellent natural preservatives. Feel free to keep it in the fridge, though, if storing it at room temperature makes you nervous (or you have more space in your fridge than in your cupboard). I make big batches every late November or early December and have kept a few bottles both in the back of the fridge and on a shelf in the closet. Bottles stored in both places have been known to last perfectly well for over a year.
Homemade Nutella liqueur recipe
It takes 15 minutes to make and an hour to wait, and then it's happy hour time with Nutella.
Yields 1 cup
Prep time: 5 minutes | Cook time: 10 minutes | Inactive time: 1 hour | Total time: 1 hour 15 minutes
Ingredients:
- 1/2 cup shelf stable or ultra-pasteurized milk
- 1/4 cup Nutella
- 1/4 cup grain alcohol or 80 proof vodka
1. In a small saucepan over low heat, warm up the milk, and then add the Nutella. Mix well until the Nutella completely melts. Let it cool.
2. Once the Nutella mixture has cooled down, mix in the alcohol.
3. Pour the Nutella liqueur into a dry, sterile bottle, and seal. This can be kept in the refrigerator for a maximum of 1 month.
Homemade Peach Liqueur Recipe
What You'll Need
1 cup sugar
1 cup water
2 pounds ripe peaches (stemmed and washed)
1 teaspoon lemon zest
1 teaspoon orange zest
1 1/2 cups 100-proof vodka
1 cup brandy
4 drops food coloring (yellow)
How to Make It
In a heavy saucepan, boil sugar and water over medium-high heat, stirring constantly. Do not let the mixture burn.
01 When the sugar is completely dissolved and the syrup is clear, remove it from heat and let it cool down to about 110 F, which is a little more than lukewarm.
02 Slice the peaches in half and twist the halves opposite of each other to separate and remove the pit and set it aside. Do not discard the pit, you'll be using it as well.
3 Slice the peaches in half and twist the halves opposite of each other to separate and remove the pit and set it aside. Do not discard the pit, you'll be using it as well.
04 Thinly slice the peaches. Place the peaches, peach pit, lemon zest, and orange zest into a clean 2- quart glass canning jar. Add the cooled sugar syrup, vodka, brandy, and food coloring.
05 Seal with an airtight lid. Turn jar top to bottom in one full revolution to gently mix.
06 Place the bottle in a cool, dark place for two weeks.
07 After two weeks, strain out solids through a fine mesh sieve.
08 Pour the peach liqueur into a clean jar, seal, and let stand another 2 to 3 weeks
09 Pour the peach liqueur into a clean jar, seal, and let stand another 2 to 3 Weeks in a cool, dark place.
10 Strain the peach liqueur a final time through a double layer of cheesecloth or another filter into a decanter or decorative sealable bottle.
Yield: 1 quart (16 servings)
Orange Dreamsicle Moonshine
3 Cups Everclear Grain Alcohol 190 Proof or Vodka (at least 90 Proof)
½ Cup of Powdered French Vanilla Coffee Creamer
4 Teaspoons of Vanilla Extract
2 Cups of White Sugar
1 gal.of Orange Juice
Bring sugar, vanilla extract, coffee creamer, and orange juice to a boil.
Remove from heat and let cool completely.
Add alcohol and stir to mix.
Add to a jar and put on a lid.
Ready to drink
Peppermint Schnapps Liqueur
Ingredients
· 1/3 cup white sugar
· 1 (16 ounce) jar light corn syrup
· 2 cups vodka
· 2 teaspoons peppermint extract
Directions
1. In a 2 quart pan over medium heat, combine sugar and corn syrup. Heat until sugar dissolves, stirring regularly, about 5 minutes. Remove from heat and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.
Rhubarb liqueur
600 g (1 1/4 pound) trimmed rhubarb
150 g (3/4 cup) sugar
600 ml (2 1/2 cups) vodka
Chop the rhubarb into about 2 cm (3/4 inch) pieces. Put it in a large jar, add the sugar and shake. Pour the vodka on top.
Close the lid and put the jar in a cool and shady spot.
For the first few days, every time you remember, give it a shake, until the sugar is completely dissolved.
Let steep for about 4 weeks (longer is no problem), then strain and pour into a clean bottle.
Vodka Blueberry Liqueur
Ingredients
· 1 cup white sugar
· 2 cups vodka
· 3 cups fresh blueberries
Directions
1. In a 2-quart jar dissolve sugar in vodka. Pour in blueberries and cover the jar.
2. Store in cool, dark place for 2 months (refrigerator is okay). Occasionally shake gently. Strain and serve in cordial glasses, or if you prefer, over ice.
