Tasty Cape Velvet Liqueur Recipes

Steps:

• In a large dish, dissolve Nesquick and Nescafe in the hot water.
• Add icrecream and beat to soften.
• Mix in fresh cream, condensed milk and brandy.
• Bottle and refridgerate.

Steps:

• Mix all ingredients together and bottle.
• Refrigerate for as long as you can stand it.
• Drink.

Steps:

• In a glass jar, place the angelica root and add 2 oz vodka, seal tightly and let sit 2 weeks.
• Using a mortar and a pestle, grind up the cardamom and apricot seeds. Put this, along with the marjoram, allspice, star anise, cinnamon, and coriander in a glass jar. Add 2 oz vodka, seal tightly, and let sit for a week.
• Make sugar syrup by combining sugar, water, and citric acid. Heat and stir till all of the sugar is dissolved, about 15 minutes.
• Take your cardamom vodka and strain with a coffee filter. Combine with another cup of vodka and the sugar syrup. Add the angelica root vodka in small portions until you like the flavor.
• Let sit for 2 months and then test the flavor again. Add more syrup, vodka or angelica vodka if need be.

Steps:

• You will also need: Coffee filters for straining.
• Bring honey and water to boil for 3-5 minutes.
• Skim off any foam that rises to the surface.
• Add ginger root and lemon zest. Boil for an additional 4 minutes.
• Remove from heat and let stand until just warm.
• Strain solids from liquid mixture into a medium bowl. Transfer solids to coffe filter and squeeze out any remaining liquid with your hands.
• Transfer liquid to a clean 1-quart container. Add Whisky, store in a cool, dark place for 1 month.
• After storing for one month take the liquid and pour the liquid through a coffee filter and into into final serving container.
• Age for 2 more weeks before serving.

Steps:

• In a quart jar, add petals, 1 cup sugar, and vodka.
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the petals, getting as much juice as possible.
• In a fresh quart jar, add the second cup of sugar, glycerin, coloring, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.

Steps:

• Dissolve coffee granules in a little warm water.
• Gently mix all ingredients together without too much beating.
• Leave to stand for 24 hours before bottling.
• Keep refrigerated.
• COOKS NOTE: Please use full cream milks and creamers as well as the very best quality coffee for the best results.
• COOKS NOTE: Glycerine /glycerin / glycerol is a water soluble sort of oil that acts as a natural preservative. Any health store should have it in stock.