Azorean Milk Liqueur Recipes

IRISH CREAM LIQUEUR II

Irish Cream Liqueur II image

This is better than the commercial Irish Cream liqueurs and is very popular with family and friends. Will store for several weeks in fridge, just serve over ice.

Provided by cheap chef

Categories Drinks Recipes Liqueur Recipes

Time 1h30m

Yield 51

Number Of Ingredients 6

Ingredients

1 (750 milliliter) bottle Irish whiskey
8 ¾ ounces milk chocolate
2 (14 ounce) cans sweetened condensed milk
2 (12 fluid ounce) cans evaporated milk
2 ½ cups heavy cream
¼ teaspoon instant coffee granules

Steps:

Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
Pour mixture into three 750-ml bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well; serve in small glasses over crushed ice.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 13 g, Cholesterol 26.6 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5 g, Sodium 43.5 mg, Sugar 12.4 g

AZOREAN MILK LIQUEUR

Azorean Milk Liqueur image

Make and share this Azorean Milk Liqueur recipe from Food.com.

Provided by Pinay0618

Categories Beverages

Time P11D

Yield 3 1/2 cups

Number Of Ingredients 5

Ingredients

2 1/2 cups grappa or 2 1/2 cups unflavored vodka
2 cups whole milk
2 cups sugar
2 ounces bittersweet chocolate, grated (preferably 70%)
1/2 lemon, seeded and chopped, with rind

Steps:

Pour the grappa and milk into an impeccably clean half-gallon glass jar with a tight-fitting lid. Scoop in the sugar, chocolate, and lemon. Cover the jar tightly and shake well to help the sugar begin to dissolve. It will look curdled; that's as it should be, and it's perfectly safe. Set aside in a cool, dark place and shake or stir with a clean spoon every day for 10 days.
Set a cheesecloth-lined colander over a bowl and pour in the mixture. When the mixture has finished draining, squeeze the cloth to release as much of the liquid as possible, and discard the solids.
Line a sieve with a paper coffee filter. Pour in the liqueur and let the mixture drip through the clean bowl-this can take up to 24 hours. Change the filter when it becomes clogged with the residue from the liqueur.
Pour the liqueur into a decanter with a tight-fitting top. It will keep at room temperature for up to six months.

Nutrition Facts : Calories 529, Fat 4.6, SaturatedFat 2.6, Cholesterol 13.9, Sodium 56.2, Carbohydrate 122.2, Fiber 0.7, Sugar 121.5, Protein 4.7

ETROG /ESROG LIQUEUR

Etrog /Esrog Liqueur image

The etrog (citron) is used by observant Jews worldwide for the holiday of Sukkot, imported from Israel. What do you do with it after the holiday?

Provided by RivkaD

Categories Beverages

Time 30m

Yield 1 quart

Number Of Ingredients 3

Ingredients

3 citron (etrog or esrog)
3 cups vodka
1 1/2 cups superfine sugar (bakers)

Steps:

NOTE 1: Cheapest vodka works OK, but the mid-level vodka gives a much smoother finished product. High-end vodka is not significantly better in the end than mid-price vodka.
NOTE 2: If you cannot find the extra-fine sugar, take regular sugar and process in your blender to make extra-fine. The only reason is because it dissolves better.
Peel 3 etrogim - avoid the bitter white "pith".
Put the peel in a 1-quart bottle with 2 cups vodka and close up for a week or longer. (I do not know if you get more flavor soaking the peel longer, please e-mail me if you try it and find out.).
Discard the peels.
Add 1 1/2 cups extra-fine (bakers) sugar and shake or stir vigorously until dissolved.
Add 1 more cup vodka. Shake until clear.
Close jar and store in a cool, dark place at least 6 weeks. Aging it longer makes for a smoother, more agreeable l'chaim.

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