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Milk Liqueur Recipes

Nalivkas (Fruit Liqueurs)

Lemon Cream Liqueur

500 ml 95 proof grain alcohol
5 medium lemons, non chemical-treated
1 liter whole milk (full fat)
600-800 g sugar
1 tablespoon vanilla
3/4 cup whiskey or cognac
Put lemon peels (without white pith) in a jar with the alcohol, leave them to soak for 24 hours shaking the jar a couple of times. Boil milk and sugar for 25 minutes, leave to cool. Strain the milk, add strained alcohol, vanilla and whiskey, mix well and put in a bottle. Keep in the freezer.
Chocolate & Whiskey Liqueur

1/2 cup light corn syrup
1/4 cup water
1 vanilla bean, split, seeds scraped
4 ounces bittersweet chocolate
One 14-ounce can sweetened condensed milk
1 cup half-and-half
1/2 cup heavy cream
1 cup Irish whiskey
In a saucepan, combine the corn syrup, water and vanilla seeds and bring to a boil. Add the chocolate and whisk over moderate heat until melted. Transfer to a blender and let cool for 5 minutes. Add the condensed milk, half-and-half and cream and blend. Pour the mixture into a bowl and stir in the whiskey. Blend the mixture in batches for 30 seconds. Pour into bottles and refrigerate overnight.
White Chocolate Liqueur

1 liter milk
1/2 liter vanilla milk
2 pouch vanilla pudding powder
500 grams sugar
2 tablespoons vanilla sugar
100 grams white chocolate, melted
500 ml rum
Mix milk and vanilla milk. Set apart about 150 ml of milk, so you can mix pudding powder in it to be without lumps. Cook rest of the milk with sugar and vanilla sugar. Remove the milk from the heat, add melted chocolate and stir dissolved pudding in it. Cook it for 3 minutes more to thicken (stir it all the way). Pour rum in hot pudding and mix it. Cool it and pour chocolate liqueur in liqueur bottles.
Best Chocolate Liqueur

6 1/3 cups milk
2 pouch instant chocolate pudding
100 grams bitter cocoa powder
500 grams sugar
2 cups rum
10 grams vanilla sugar
Mix pudding and cocoa in 1 1/3 cups of milk, to be without lumps. In low temperature cook the rest of the milk (5 cups) to boil. Pour sugar and vanilla in boiling milk to melt. Whisk pudding mixture in boiling milk and cook it for about 3 minutes (whisk it all the time). When pudding thicken, remove it from heat and stir rum in it. Cool it. Pour cooled chocolate liqueur in liqueur bottles and seal them. Store the chocolate liqueur bottles in cold place and shake them occasionally and before you use it.
Rum Cream Liqueur

1 Can Sweetened Condensed Milk (14 oz.)
1 Cup Heavy Cream
1 1/2 Cup Amber Rum
1 oz Dark Caramel Syrup
2 oz Gourmet Chocolate
4 tsp Instant Coffee
1 tsp Vanilla Extract
1 tsp Goldschlager Liqueur
Put cream in a pot and bring to a simmer. Add the chocolate to the cream and stir until completely melted. Remove the pot from the heat source. Add the sweetened condensed milk, instant coffee, vanilla, caramel to the pot. Stir until completely combined. Add the rum and Goldschlager and stir. Using a hand or stick blender, blend for two minutes to emulsify the mixture. Pour into bottle and store in your refrigerator.
Irish Cream Liqueur

3 Eggs
1 tb Vanilla
2 ts Coconut extract
3 tb Chocolate syrup
14 oz Sweetened condensed milk
2 c Irish whiskey
Combine all ingredients in a blender for 3 minutes. Refrigerate until thick, approximately 3-4 weeks.

Nalivkas (Fruit Liqueurs)

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