Contents
For milk liquor, both regular milk and not very fat cream are suitable. It should be taken into account the fact that milk, due to the difference in density with alcohol, tends to delaminate in the finished liquor. Therefore, the drink should be shaken frequently in order to preserve the taste and aesthetic properties.
Also keep in mind that milk liqueurs do not store for a long time, so it makes sense to make them if you know for sure that you will definitely drink it within a month or two.
Classic milk liqueur recipe
Ingredients
Milk or cream – 500 ml
Egg yolk – 6-7 pcs.
Sugar – 1 glass
Vanillin – on the tip of a knife
Vodka – 300 ml
Method of preparation
Boil fat, milk or cream and then cool, stirring.
Beat egg yolks with sugar and vanilla.
Add vodka to the milk (if it is very strong, dilute it with water to 45-50 °) and, stirring slowly, pour the milk-and-water mixture into the egg foam.
Let the liquor stand for half an hour, collect the foam and serve.
Simple milk coffee liqueur
Ingredients
Vodka or 40% alcohol – 250 ml
Almond essence – 1-2 drops
Condensed milk without sugar – 300 g
Condensed milk with coffee – 300 g
Method of preparation
Mix everything, pour into a bottle. Leave at room temperature for 2 days, then store in the refrigerator. Shake before use.
Caramel liqueur with milk
Ingredients
Milk – 500 ml
Cognac or vodka – 20-30 ml
Sugar – 2 st. l.
Water – 2-3 tbsp. l.
Method of preparation
Mix sugar with water in a small saucepan, bring to a boil and boil the sugar syrup until caramelized. Caramel should take on a nice golden hue.
Bring the milk to a boil and pour it into the caramel.
We put the mixture on fire and boil until the caramel is completely dissolved.
In the cooled mass, add an alcohol-containing drink and shake. The liqueur is ready to drink.
Liquor “Ladies’ Cognac”
Ingredients
Cognac – 500 ml
Milk – 500 ml
Sugars – 500 g
Lemon – half a medium fruit
Vanilla sugar – 10 g
Method of preparation
First you need to take a glass jar of sufficient volume (2 l) and pour the milk mixture and cognac into it, add sugar to them and mix thoroughly until sugar is full.
Then wash the lemon and divide into two parts. Half of the fruit should be finely chopped and added to the jar along with the peel and seeds.
After that, add vanilla sugar to the container and mix everything thoroughly.
Cover the jar tightly with a lid and put in a dark, cool place for 10-14 days.
Shake the jar every morning and evening.
The finished infusion must be filtered through cheesecloth, rolled up in 4 layers.
Pour the finished liquor into clean bottles prepared in advance and leave to infuse for another 1-2 days. The drink is ready!
The tincture can be stored in the refrigerator for up to six months.
Milk pistachio liqueur recipe
Ingredients
Pistachio kernels – 250 g
Vodka – 500 ml
Milk – 1 liter
Granulated sugar – 450 g
Vanilla – 2 pods
Method of preparation
We use pistachios without salt, not roasted. We grind them with a blender into small crumbs, cut the vanilla pods and pour vodka for a short infusion.
Meanwhile, boil milk with sugar. Bring to a boil and achieve complete dissolution of sugar.
Cool the finished milk syrup naturally. Mix the cooled syrup with a mixer (or a blender at low speeds) with pre-strained pistachio tincture.
The drink does not need long infusion. You can use it the very next day. True, the liquor is pre-cooled: it is stored in the refrigerator and drunk cold.
Relevance: 26.07.2018
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs