8 oz strong Coffee
8 cups Sugar
8 tblsp Vanilla powder
12 cups boiling Water
1/2 gal cheap Brandy
Use fifteen 12 oz bottles with tops (cork is prefered with liquor bottles). Make sure the bottles are clean. Mix the coffee, sugar, vanilla poweder in the largest bowl you have. Add the boiling water and make sure all of the ingredients are blended well. Let cool to room tempature 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 Kahlua immediately. Let stand for a couple of days. Enjoy!!!!
4 cups boiling Water
4 cups Sugar
1 Vanilla bean, whole
2 oz instant Coffee
1 fifth Vodka
Mix 3 cups water with 4 cups 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 cup 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.
14 oz sweetened Condensed milk
1-3/4 cup Irish whiskey
4 Egg
1 cup Cream
2 tblsp Chocolate syrup
1 tblsp instant Coffee (powder)
1 tsp Vanilla extract
1/2 tsp Almond flavoring / extract
Combine all ingredients in a blender until smooth. Store in the refrigerator for up to one month.
10 tblsp instant Coffee
4 tblsp Vanilla extract
2 1/2 cups Sugar
1 qt Vodka
2 1/2 cups Water
Combine coffee, sugar and water. Simmer 1 hour and let cool. Add vanilla and vodka. Age in sealed jar 2 to 3 weeks.
4 Lime
3 cups Light rum
1 1/2 cup superfine Sugar
Pare very thinly the bright-colored rind from the limes (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top jar. Add 2 cups of the rum. Close the jar. Store in a cool, dark place for 2 days or until rum has absorbed the flavor. Remove the peel and add the sugar. Shake vigorously until the sugar dissolves and add remaining cup of rum. Close jar and store in a cool, dark place at least 1 month to age.
3 Egg
1 can sweetened Condensed milk (Eagle Brand)
1 pint Whipping cream
2 tblsp Chocolate syrup (Hersheys)
2 drops Coconut syrup / extract
1 cup Vodka
1/2 cup Brandy or bourbon
Mix all ingredients in a blender until well stirred. Great in your favorite drink recipes or straight as a dessert. Drink contents within two weeks. Some ingredients are perishable. Store in an airtight container so you can shake it before each use. The chocolate settles at the bottom.
1/3 cup Orange zest
1/2 cup granulated Sugar
2 cups Cognac (or French brandy)
1/2 tsp Glycerine
Place zest and sugar in a small bowl. Mash and mix together with the back of a wooden spoon or a pestle. Continue mashing until sugar is absorbed into the orange zest and is no longer distinct. Place into aging container. Add cognac. Stir, cap and let age in a cool dark place 2 to 3 months, shaking monthly. After initial aging, pour through fine mesh strainer placed over medium bowl. Rinse out aging container. Pour glycerine into aging container and place cloth bag inside strainer. Pour liqueur through cloth bag. Stir with a wooden spoon to combine. Cap and age 3 more months before serving.
400 gr Pineapple
100 gr Sugar
1/8 L 151 proof rum
1/8 L Vodka
A little Lemon juice
Pineapple juice
Crush pineapple pieces *very* finely. Put together with the pineapple juice in a pan, add the sugar. Leave to stand over night. Drain syrup and strain pineapple pieces through a cheese cloth or in a food processor. Mix juice with rum and vodka, add lemon juice to taste. Pour in a 0.7 l bottle and fill to the brim with pineapple juice or water. Leave at least one week.
1 part Cachaca
2 parts Coconut cream
Blend well and add crushed ice.
1 can sweetened Condensed milk
1 cup Cream
3 Egg
1 tblsp Chocolate syrup
1 cup Rye whiskey
Mix all ingredients together in a blender or mix in a bowl with a whisk until fully blended.