Irish Cream:
1 Can Eagle Milk 14oz
1PT Half and Half
1 Heaping Tblsp baking Cocoa
1 Scant tsp instant coffee
1/2 tsp Coconut flavoring
1 C Winsor Whiskey
Add all to a blender, store in the Fridge...
Kalhua:
12C Sugar
6 C Water
4oz Freeze dried Coffee
1 5th Everclear
4oz Vanilla
Mix Sugar, water, and coffee. Stir and bring to a slow boil for 45 min to 1 hour. This will thicken the brew. Remove from heat add vanilla and everclear slowly, and it will really boil up. Store for one week, and enjoy.
My personal favorite:
Limon Cello:
10 Lemons
1 Liter Vodka (100 Proof+)
3 C white sugar
4 C water
Zest/ Grate rinds of lemons
in a large glass bottle mix vodka and lemon rinds cover loosely let sit at room temp one week.
After one week. Boil water and sugar for 15 min, let this cool to room temp.
Stir vodka mixture into syrup. Let sit overnight. Strain out rinds put into glass bottles and cork. Let this age at room temp for 2 weeks.
After two weeks place in freezer, this should not freeze solid, but get thicker. Enjoy.....
1 Can Eagle Milk 14oz
1PT Half and Half
1 Heaping Tblsp baking Cocoa
1 Scant tsp instant coffee
1/2 tsp Coconut flavoring
1 C Winsor Whiskey
Add all to a blender, store in the Fridge...
Kalhua:
12C Sugar
6 C Water
4oz Freeze dried Coffee
1 5th Everclear
4oz Vanilla
Mix Sugar, water, and coffee. Stir and bring to a slow boil for 45 min to 1 hour. This will thicken the brew. Remove from heat add vanilla and everclear slowly, and it will really boil up. Store for one week, and enjoy.
My personal favorite:
Limon Cello:
10 Lemons
1 Liter Vodka (100 Proof+)
3 C white sugar
4 C water
Zest/ Grate rinds of lemons
in a large glass bottle mix vodka and lemon rinds cover loosely let sit at room temp one week.
After one week. Boil water and sugar for 15 min, let this cool to room temp.
Stir vodka mixture into syrup. Let sit overnight. Strain out rinds put into glass bottles and cork. Let this age at room temp for 2 weeks.
After two weeks place in freezer, this should not freeze solid, but get thicker. Enjoy.....