Comments on: Milk Liqueur

By: Skye

Skye — Thu, 12 Aug 2010 23:23:17 +0000

This sounds wonderful! The necessary ingredients are on the shopping list and I am eagerly anticipating the outcome. If my batch is a success, I plan to include it in gift baskets this Holiday Season with the Louisiana-style cherry liqueur (cherry bounce) and the limoncello I made last month. How much liqueuer does a batch make, and will this recipe stand up to being doubled? Or would it be best to simply make multiple single batches (my poor pantry will look like a science project gone wild! LOL) ? Your advice would be very much appreciated. :)

By: Tim

Tim — Sat, 19 Jun 2010 21:42:50 +0000

Glad you like it, Katrina!

By: Katrina

Katrina — Sat, 19 Jun 2010 04:28:09 +0000

So I just finished filtering this deliciousness. I used 190 proof Everclear and only let it set a week. It is a dark amber and tastes just like the fine chocolate I used in it. Very happy with the outcome.

By: Tim

Tim — Sun, 18 Apr 2010 13:30:51 +0000

Hey Alex, thanks for the update. Glad everything went well!

By: Alex

Alex — Fri, 16 Apr 2010 01:43:35 +0000

So, I filtered it after a week, and it turned out great! It’s delicious. I guess it might have been slightly tastier and more amber-y if I’d left it in a few more days, but it’s fantastic nonetheless. Will definitely be making more!

By: Tim

Tim — Fri, 16 Apr 2010 01:38:49 +0000

Hey Tony, I am in the process of researching the other liqueur but it will probably be a while before I get around to posting. If you are anxious to get started I would begin experimenting/researching. Glad you liked the milk liqueur! Will keep you posted.

By: Tony

Tony — Thu, 15 Apr 2010 19:33:46 +0000

Hi again… my batch is almost gone and was fantastic (have also ordered the book). Now I’ve set my sights on making the Pruneaux d’Agen liqueur mentioned above. Tim did you track down this recipe and are you planning to post a follow up to the milk liqueur with this? Fingers crossed. All the best

By: Tim

Tim — Wed, 14 Apr 2010 02:32:16 +0000

Hey Alex,
Give it a try! I haven’t done it, but nothing bad will happen- flavor might be a little less interesting.
Good luck!

By: Kajola

Kajola — Wed, 14 Apr 2010 02:01:23 +0000

I just finished my first batch and it’s amazing! I’m giving away most of it as a present but definitely reserving a bit for myself.

By: Alex

Alex — Wed, 14 Apr 2010 01:49:19 +0000

So, I’ve got a follow-up question. I’m visiting my good friend this weekend, and I want to bring this over to maine to show off. However, it will only have been aged 7 days, and I’m worried that something will go wrong if I skip those last 72 hours… can I cheat a little and filter it after only a week?

Alex

By: Tim

Tim — Sun, 11 Apr 2010 19:52:31 +0000

Hi Alex, yours is great! It won’t look like final product until the final filter. It should look exactly as you described. So, now you just need to be patient and wait your 10 days!

By: Alex

Alex — Sun, 11 Apr 2010 17:30:40 +0000

Hey – so, I just started a batch of this. It smells like milk and lemon, but it’s not curdled, and it just looks like milk+lemon and chocolate. Is it supposed to have that golden color during the first few days, or will it only come out that way after filtering it at the end? I’m a little apprehensive, but still faithful after reading these comments =)

By: Erin in Sacramento

Erin in Sacramento — Wed, 07 Apr 2010 06:43:53 +0000

Hey Tim we drank ours after Easter dinner and all agreed it was delish. We pondered the chemistry of it all. How does it work? It’s classic liqueur … Lift it to the mouth and the nose predicts “ooo, too strong” and then the tongue picks up the essence (in this case chocolate). What a cool process. My family & friends looked wary every time I pulled out the jar of not terribly pleasing looking liquid from the linen closet and shook it. But they all agreed it’s great!

By: Leslie

Leslie — Wed, 07 Apr 2010 00:17:26 +0000

Yes, this is pure magic. I just had my first sip and it is delightful- creamy,with a subtle taste of chocolate. I don’t taste any lemon which is fine with me, since I think it would interfere with what is already going on. Will certainly make more and give as gifts.
I would love to know how to make Prune Liqueur. If anyone has a recipe I would love for it to be shared. This could become a new obsession.

By: Tim

Tim — Thu, 25 Mar 2010 14:43:45 +0000

Laura, it is magic. ; )
Glad to hear that you guys are giving this one a try! It sure is fun. We’re still enjoying our batch, I find that I kind of like it served over ice.

By: Laura

Laura — Thu, 25 Mar 2010 14:41:59 +0000

I finished mine a few days ago. How the H does it work? It came out exactly as promised.

By: Fiona

Fiona — Thu, 25 Mar 2010 02:56:44 +0000

Hi Tim, it is sweeter than I would normally like, but I have also been enjoying it a fair bit! Didn’t mean to give the impression that I found it unpleasant in any way. Thanks again.

By: Tim

Tim — Tue, 23 Mar 2010 18:06:14 +0000

Oh, and Fiona- not sure about the chemistry or if you should reduce the sugar. I agree it is sweet, but I was okay with that in small servings. Maybe someone else will know….

By: Tim

Tim — Tue, 23 Mar 2010 18:05:06 +0000

Thanks so much for the update, Tony. Glad to hear you were happy with the results.

By: Tony

Tony — Mon, 22 Mar 2010 10:03:14 +0000

Lack of curdling aside the final liqueur turned out great. A beautiful colour. Took about five hours (and six coffee filters) to filter.

I didn’t find the liqueur too sweet like Fiona, the flavours actually seemed really well balanced with the dark chocolate singing through nicely.

Looking forward to sharing it with friends. Thanks again.