Vanilla Bean Liqeuer Recipes

[Guest guest]

I found these at The (Un)Official Internet Bartender's Guide

(http://www.webtender.com/handbook/guide/drink-guide.html).

 

Carol

 

Dragon's Pearls Herb Shoppe:

http://herbshoppe.dragonspearls.com

 

 

 

** Vanilla-Coffee Liqueur

Makes 5 cups

 

1 1/2 cups brown sugar, packed

1 cup granulated sugar

2 cups water

1/2 cup instant coffee powder

3 cups vodka

1/2 vanilla bean, split (or 2 teaspoons vanilla extract)

 

Combine sugars and water. Boil for 5 minutes. Gradually stir in coffee. Cool.

Add vodka and vanilla and mix

thoroughly. Cover and let ripen for 1 month. Remove vanilla bean.

 

** Mexican Coffee Liqueur

 

2 cups water

1/4 cup + 2 tsp. instant coffee granuales( the best you can find )

3 1/2 cups granulated sugar

1 vanilla bean, split

2 3/4 cups vodka

3/4 cup brandy

1/4 tsp chocolate extract

1 drop red food coloring

 

Heat water in medium saucepan. when hot add coffee and stir until dissolved.

Add sugar and vanilla bean,

stirring well to combine. Bring to boil, stirring constantly. Imediately

reduce heat so that a very low boil

is maintained for one minute. Remove from heat and cool to lukewarm.

 

Pour vodka and brandy into aging container. Add the cooled coffee mixture and

the chocolate extract. Stir

well. Cap and let age in a cool dark place for 3 weeks.

 

After initial aging, strain liqueur through a cloth-lined wire-mesh strainer

over a large bowl. Repeat until

desired clairity is reached. Stir in food coloring. Bottle, cap and let age an

additional 1-3 months.

 

** Vanilla Liqueur

3 pods (beans) vanilla

500-600 ml clear brandy or vodka

1 cup sugar (or to taste)

 

Cut vanilla pods first lengthwise, then in 1/2 inch pieces. Put in a bottle, add

brandy and sugar, and shake

*very* well until the sugar has dissolved.

 

Now leave the mixture about 1 month so that the vanilla flavour has time to

develop properly. After one month

you can strain the liqueur so that the vanilla particles are removed.

 

The vanilla liqueur keeps a very long time (I made it one year ago and it's

still okay).

 

To serve you have two possibilities: either use the liqueur as it comes out of

the bottle, or mix with

half'n'half or whipping cream. The latter doesn't keep too long though, it

should be used in the next days

(or right now). You can also pour a small amount of the liqueur in a glass of

milk as a kind of alcoholic

vanilla milk.