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Chocolate Liqueur

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2 t Pure chocolate extract

1/2 t Pure vanilla extract

1 1/2 c Vodka

1/2 c Sugar syrup (see recipe)

1/2 t Fresh mint (optional)

dr Peppermint extract(optional) Mix all ingredients and let mature 2 weeks.
The chocolate tends to settle on the bottom and may need to be stirred before serving.
Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts.
Add glycerine to thicken if desired.
For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract.
Let mature 2 additional weeks.
Yield: 1 pint Container: Quart jar

Hot Buttered Rum Batter

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A delicious recipe for Hot Buttered Rum Batter, with brown sugar, butter, nutmeg, cinnamon, cloves, cardamom and vanilla.


1 lb brown sugar
1/2 lb salted butter
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp vanilla


Blend all ingredients in a food processer or mixer and store in the fridge or freezer.
To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.


Irish Coffee Cup

Nutrition Info

Havana Banana

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3/4 oz Light rum

3/4 oz Banana liqueur

1/2 c Pineapple-coconut drink

Ice cubes 1 Maraschino cherry

1 sl Orange

Combine rum and banana liqueur.
Add pineapple-coconut drink and stir to blend.
Pour over ice cubes in large or small brandy snifter.
Garnish with maraschino cherry and orange slice.
Created by: Warehouse, Marina del Rey, Calif.
(C) 1992 The Los Angeles Times

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