Peaches ‘n’ Cream Liqueur

Ingredients
1 (14 oz.) can sweetened condensed milk
1 c. peach schnapps
1 c. heavy or whipping cream
1/4 to 1/2 c. vodka
4 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
Preparation:
In blender, combine all ingredients. Blend until smooth. Pour into bottles. Refrigerate overnight to mellow flavors. Shake well before serving. Store in refrigerator up to 1 month. Makes about 2 half pints, 90 calories per 1/4 cup.

Creamy Mint Liqueur

Ingredients
14 oz. can Borden’s sweetened condensed milk
1 pt. whipping cream
10 oz. peppermint schnapps
2 tsp. clear vanilla extract
1/2 tsp. peppermint extract
Preparation:
Blend ingredients in a blender until smooth. Chill in an airtight container. Shake well before serving. Yield: 4 1/2 cups liqueur.

Mocha Creme

Ingredients
1 (14 oz.) can sweetened condensed milk
2 c. milk
1 tbsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/2 c. coffee liqueur
3 tbsp. chocolate syrup
Preparation:
In a saucepan, put condensed and regular milk and instant coffee. Heat until dissolved. Stir half the hot mixture into egg yolk. Return all of that mixture to pan; boil. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Add all other ingredients. Let cool. Refrigerate. Makes about 5 cups.

Spiced Cran-Apple Liqueur

Ingredients
4 med. Granny Smith apples (1 1/2 lbs.)
2 c. white wine
2 cinnamon sticks
1 tsp. whole cloves
2 c. sugar
1 pkg. (12 oz.) cranberries, coarsely chopped
2 c. brandy
1 tsp. grated orange peel
Preparation:
1. Pare and core apples; cut in eighths. In large glass bowl, combine apples, 1/2 cup wine, the cinnamon and cloves. Cook on HIGH 8 minutes or until boiling, stirring occasionally. Add sugar; cook on HIGH 4 minutes or until sugar dissolves, stirring once.
2. Add cranberries, brandy, remaining wine and the orange peel; mix well. Pour into 2 quart glass container; cover tightly. Store in cool, dark place 3 weeks, shaking occasionally.
3. Strain through double thickness of cheesecloth; repeat until liquid is clear. Pour liqueur into 1 quart bottle or decanter; cover tightly. Store in cool, dark place for 2 weeks before serving or gift-giving. Save soaked apples an cranberries to serve over ice cream or pound cake. Make 1 quart liqueur.

Kahlua Liqueur

Ingredients
2 c. water
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
1/3 c. instant coffee crystals
1 fifth “good brand” vodka
2 tsp. Vanilla
Preparation:
In a saucepan, combine water and sugar. Simmer gently, uncovered, for 10 minutes. Remove from heat. Stir in coffee crystals; cool. Pour mixture into 2 quart screw top glass jars. Stir in vodka and vanilla; cover with lid. Let stand at room temperature for 2 weeks. Makes 5 1/2 cups of excellent Kahlua.

Anise Liqueur

Ingredients
1 lemon
3 c. granulated sugar
2 c. water
1 1/3 c. vodka
1 1/4 c. basic sugar syrup, (No. 1,2,3)
2 tsp. vanilla
1 tsp. anise extract
Yellow food coloring
Preparation:
Pare very finely the bright-colored rind from the lemon (no white). Blot peel on paper toweling to remove any excess oil. Combine sugar, water and peel in a large saucepan, heat to boiling, stirring often. Lower heat, simmer for 5 minutes. Strain syrup into a glass container. Cool to room temperature before preparing liqueurs. Combine vodka, sugar, syrup, vanilla and anise extract in a 4 cup screw-top jar. Stir in just enough yellow food coloring to tint liquid a pale yellow. Close jar. Store in a cool, dark place for at least 1 week to age. Yield: about 1 1/4 pints.

Sorrell Liqueur

Ingredients
1 lb. sorrel
2 lb. sugar
4 grains clove
1 or 2 sticks cinnamon
3 pt. Water
Preparation:
Wash and clean sorrel removing seeds. Place ingredients in saucepan and bring to a boil for about 1/2 hour. Add 3 to 4 oz. rum. Serve with crushed ice

Rhubarb Liqueur

Ingredients
4 c. fresh rhubarb
3 c. granulated sugar
3 c. vodka
Preparation:
Wash and trim rhubarb. Slice about 1/4 inch thick by hand or in food processor. Place rhubarb in an aging container (preferably glass with a tight-fitting lid). Add sugar and stir. Pour vodka over mixture and stir again. Cap or cover and let sit at room temperature for 2 to 4 weeks. The color will change to a rosy glow (so will your cheeks after sipping the final product!) Stir occasionally. After initial aging, strain liqueur through metal colander placed over a large bowl. Press juice out of rhubarb with a spoon. (Save fruit and use in a cake or over ice cream.) Strain again through cloth until liquid is clear. Re-bottle as desired, cap and age at least one additional month before serving.