Gosh, just this time last week, I was gleeful about autumn’s arrival, and then I remembered what that actually means. It’s suddenly wet again in Portland, a way of life that’s inevitable until late Spring, and apparently, something I’m still … Continue reading
Hello! I revamped this recipe for an even better version of homemade coffee liqueur last year. Check it out here!
Somehow, I found a way to grumble a wee bit while making this. Office holiday gift exchange pressure!!! The rest of my mood was all smirky, caffeinated anticipation, with the buzz of Victrola beans from my Seattle adventure, clear grain alcohol, rich vanilla paste and a little fresh clementine zest, for good measure. I had sampled my friend Millie the mixtress’ homemade kahlua at a holiday cocktail party a couple of weeks ago, and it was totally a I have-to-make-this moment.
The internet seemed abundant with two varieties of recipes. One involved patient infusing (which is fine, because please), and the other was a matter of warming & mixing. Millie’s successful concoction followed the second route, and so did I, using the recipe posted last year on the Cupcake Project as a basis.
- Coconut White Russians with vodka, kahlua, ice and So Delicious Coconut Creamer.
- Black Russians: straight up vodka and kahlua over ice.
- Equal parts kahlua & vegan bailey’s irish cream, served over ice.
- Mocha Float with vegan ice cream.
It’s been over a month and it’s nearly noon, so here’s the mid-process photo report on my homemade McIntosh apple liquor:
It smells amazing and I already wish I was making more! The method is based off of this recipe from The Savvy Homemaker (but really, most recipes are online are the same), which involves a whole lot of vodka, brandy, waiting and aging.
See you on the flip-side.
The Start: Apple Fest and Apple-tastic Inspiration 10/18/2010