Vanilla-Coffee Liqueur
How to make the Vanilla-Coffee Liqueur – 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.
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RECIPES THAT INCLUDE:
How to make the Vanilla-Coffee Liqueur – 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.
How to make the Vanilla Liqueur – Split Vanilla beans 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. To serve you have two possibilities: either use the Liqueur as it comes out of the bottle, or Mix with half and 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.
How to make the Bisp – Let Sugar, Water, Vanilla and other spIces simmer for two hours. Strain. Add wine and alcohol. Serve.
How to make the Hot Vanilla – In a heavy saucepan, combine the ingredients and warm over low heat. When small bubbles appear around the sides of the pan, remove it from the heat and let the Mixture sit at room temperature for 15 to 20 minutes. Place the pan back on the stove and rewarm the Mixture, whisking it briefly to redistribute the skin that forms on the Milk’s surface. Remove the Vanilla bean half, scrape out the seeds with a sharp knife, and return the seeds to the Milk. Pour the Vanilla Milk into two 8-ounce mugs and top with sprinklings of Cinnamon or canela. Drink hot.
How to make the Green Creme de Menthe Banana Sherbet – Combine all ingredients in a blender. Blend until smooth and freeze overnight. Before serving, break up the frozen Mixture and blend until smooth with 2 tbsp. of cold Water. Serve with a spoon in a frosted goblet, and serve.
How to make the Drinking Green Creme de Menthe – Heat the Cream and Milk with the Cinnamon and Vanilla bean very slowly for 15-20 minutes. (If you don’t have any beans add 1-2 tsp of Vanilla after heating). Remove the bean and Cinnamon. Add the Green Creme de Menthe. Mix until fully melted. Serve topped with some very dense fresh Whipped Cream. Serves 1-2 depending upon how much of a glutton you are. For a richer Green Creme de Menthe, use 4 oz of Milk, 4 oz of Cream, 4 oz of Green Creme de Menthe. Serve in Coffee mug.
How to make the Mexican Coffee Liqueur – 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. Immediately 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 Green Creme de Menthe 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 clarity is reached. Stir in Food Coloring. Bottle, cap and let age an additional 1-3 months.
How to make the Kahlúa® #2 – Simmer Water, Sugar, and Coffee until the Sugar dissolves. Put Vanilla bean and bourbon in a gallon jug and add the Coffee Syrup you just prepared. Cover and let sit one month.
How to make the Kahlúa® #6 – Mix 3 Collins Glasss Water with 4 Collins Glasss Sugar, bring to boil and boil for 20 minutes. Set aside, add 1 whole Vanilla bean split. Let Mixture cool. Add 2 oz instant Coffee to 1 Collins Glass boiling Water. Stir until dissolved. Set aside & cool. When above are cool (imPortant) put into a half gallon container and add the Vodka. Let age for at least 3 weeks.
How to make the Coffee-Vodka – Boil Water and Sugar until dissolved. Turn off heat. Slowly add dry instant Coffee and continue stirring. Add a chopped Vanilla bean to the Vodka, then combine the cooled Simple Syrup and Coffee solution with the Vodka. Cover tightly and shake vigorously each day for 3 weeks. Strain and filter. it’s also best to let the Sugar Mixture cool completely so the Vodka won’t evaporate when it’s added. If you like a smoother feel to the Liqueur you can add about 1 Teaspoon of glycerine to the finished product.
How to make the Kahlúa® #5 – Use fifteen 12 oz bottles with tops (cork is prefered with liquor bottles). Make sure the bottles are clean. Mix the Coffee, Sugar, Vanilla powder in the largest bowl you have. Add the boiling Water and make sure all of the ingredients are blended well. Let cool to room temperature and then add the Brandy (make sure that you give it time to cool so you don’t cook down the Brandy). Get a funnel and bottle your Kahlúa® immediately. Let stand for a couple of days. Enjoy!!!!
How to make the Bourbon a la Creme – Pour the Bourbon and Brown Creme de Cacao over the Vanilla bean in a Mixing glass half-filled with Ice Cubes. Stir well. Strain into a glass without Ice, and chill in the refrigerator for at least one hour. Pour into a White Wine Glass, stir well, and serve.
COCKTAIL
RECIPES
How to make the I See Dead People – Serve in equal parts in a 2-oz Shot Glass.
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How to make the Green Creme de Menthe Monkey – blend liquors with Ice Cream, Milk and Syrup. pour into
How to make the ButterMint Delight – Combine the DeKuyper Buttershots and Mint Green Creme de Menthe-chip Ice Cream in
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
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How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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