Milk liqueur: 5 recipes at home

For milk liqueur, both regular milk and not too fatty cream are suitable. Keep in mind that milk tends to stratify in the finished liqueur due to the difference in density with alcohol. Therefore, the drink should be shaken frequently to preserve its flavor and aesthetic properties.

Also, keep in mind that milk liqueurs are not stored 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 recipe for milk liqueur

Ingredients

1. Milk or cream - 500 ml

2. Egg yolk - 6-7 pcs.

3. Sugar - 1 cup

4. Vanilla - on the tip of a knife

5. Vodka - 300 ml

Method of preparation

1. Boil fat, milk or cream and then cool, stirring.

2. Whip egg yolks into a foam with sugar and vanilla.

3. Add vodka to the milk (if it is very strong, dilute it with water to 45-50°) and, stirring slowly, pour the milk-vodka mixture into the egg foam.

4. Let the liquor stand for half an hour, collect the foam and serve.

Simple milk and coffee liqueur

Ingredients

1. Vodka or 40% alcohol - 250 ml

2. Almond essence - 1-2 drops

3. Condensed milk without sugar - 300 g

4. 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 well before use.

Caramel liqueur with milk

Ingredients

1. Milk - 500 ml

2. Cognac or vodka - 20-30 ml

3. Sugar - 2 tbsp.

4. Water - 2-3 tbsp.

The method of preparation

1. Mix sugar with water in a small saucepan, bring to a boil and boil the sugar syrup until caramelized. The caramel should acquire a pleasant golden hue.

2. Bring the milk to a boil and pour it into the caramel.

3. Put the mixture on the fire and cook until the caramel is completely dissolved.

4. Add the alcohol-containing drink to the cooled mass and shake. The liqueur is ready to drink.

Liqueur "Ladies' cognac"

Ingredients

1. Cognac - 500 ml

2. Milk - 500 ml

3. Sugar - 500 g

4. Lemon - half of a medium fruit

5. Vanilla sugar - 10 g

The method of preparation

1. First, you need to take a glass jar of sufficient volume (2 liters) and pour the milk mixture and cognac into it, add sugar to them and stir thoroughly until the sugar is completely.

2. Then wash the lemon and divide into two parts. Finely chop half of the fruit and add it to the jar along with the peel and pits.

3. Then add vanilla sugar to the container and mix everything thoroughly.

4. Cover the jar tightly and put it in a cool, dark place for 10-14 days.

5. Shake the jar every morning and evening.

6. The finished infusion must be filtered through cheesecloth rolled in 4 layers.

7. Pour the finished liqueur into clean bottles prepared in advance and leave it to infuse for another 1-2 days. The drink is ready!

8. The tincture can be stored in the refrigerator for a maximum of six months.

Recipe for milk and pistachio liqueur

Ingredients

1. Pistachio kernels - 250 g

2. Vodka - 500 ml

3. Milk - 1 liter

4. Granulated sugar - 450 g

5. Vanilla - 2 pods

Cooking method

1. Use salt-free pistachios that have not been roasted. Grind them into fine crumbs with a blender, chop the vanilla pods and pour vodka for a short infusion.

2. Meanwhile, cook the milk with sugar. Bring to a boil and ensure that the sugar is completely dissolved.

3. Cool the finished milk syrup naturally. Mix the cooled syrup with a mixer (or blender at low speed) with previously strained pistachio tincture.

4. The drink does not require long infusion. You can drink it the next day. However, the liquor is cooled beforehand: it is stored in the refrigerator and drunk cold.

Update: 26.07.2018

Category: Liqueurs and Tinctures