Homemade Liqueurs

Homemade_strawberry_liqueur

The season of giving has arrived and I just love the idea of homemade gift’s. Homemade jams, pickles, infused vinegar and oils, jewelry, soaps and liqueurs. I love them all!

Homemade liqueur is so simple to make and is so delicious! My two favorites are Kahlua and Amaretto.

Both of these liqueurs are yummy on their own or you can use them to create a mixed drink, pour over vanilla ice cream or add to a cup of hot cocoa.

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I like to search for pretty and unique bottles for my liqueurs that can be used for other things long after the contents have been enjoyed.

I came across these recipes in the local paper’s (The Oregonian) food section many years ago. Both are totally yum! Take some to your next holiday party to give to the host. Make some extra to have on hand for your own holiday events as well.

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Cheers! and happy holiday giving.

Homemade Kahlua:

  • 1/4 vanilla bean
  • 1 fifth vodka (about 3 cups)
  • 2 cups boiling water
  • 1/3 cup good quality instant powdered coffee ( I used espresso powder)
  • 2 teaspoons unsweetened cocoa
  • 1 cup light corn syrup
  • 2 cups sugar

Split vanilla bean and add to vodka. Let stand 24 hours.

Add boiling water to coffee, cover and let stand 2-3 minutes. Add cocoa, sugar and corn syrup, stir until dissolved. Cool. combine with vodka. Place in bottle or jar with lid. Let mellow for at least a week. Yields 2 fifths (about 6 cups).

Homemade Amaretto:

  • 2 cups water
  • 2-1/2 cups white sugar
  • 1-1/2 cups brown sugar
  • 2 teaspoons real vanilla extract
  • 2 teaspoons almond extract
  • 1 fifth vodka

Mix water, and sugars in a large saucepan. Boil 10 minutes. Remove from heat. Add vanilla and almond extracts and vodka. Pour into bottles. Yields 2 fifths.

Orange Liqueur:

  • 1 cup sugar
  • 3 cups brandy
  • 2 fresh navel oranges

Place sugar in a large jar, add brandy.

Perforate orange and thread with string. Suspend orange from lid over brandy mixture for 5 days with lid on.

Remove orange. Stir sugar if necessary. Perforate and suspend second orange 5 days. Remove orange and store liqueur in an airtight container. Yields about a pint.

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