Amaretto
Thanks to Diane Peacock

5 cups sugar
4 cups water
4 teaspoons instant coffee crystals
4 teaspoons vanilla extract
1 ounce almond extract
4 ounces crème de cacao
2 cups 190 proof pure grain alcohol
(such as Everclear)

Combine sugar and water. Simmer, covered, for 10 minutes; then
uncover and simmer 20 minutes. Dissolve instant coffee crystals in
the smallest possible amount of hot water. Stir into sugar mixture
and allow to cool. Then add vanilla extract, almond extract, crème
de cacao and alcohol.  Pour into decanters. Makes 2 - 3 fifths.

1 can (15 ounces) sweetened condensed
milk [such as Eagle Brand]
1 milk can of half-and-half
2 cups Irish whiskey
1 egg
2 tablespoons chocolate syrup
[such as Hershey's]
3 teaspoons almond extract

In blender combine condensed milk, half-and-half, Irish whiskey,
egg, chocolate syrup and almond extract. Blend, chill and drink.
Improves with age.

Kahlúa
Thanks to Kaye Lindauer

3 cups water
1 cup instant coffee
4 cups sugar
1/2 vanilla bean
1/2 cup vodka

Bring water to a boil. In it dissolve instant coffee and add sugar.
Stir until completely dissolved. Let mixture cool while you prepare
the bottles. In each of two empty fifth bottles place vanilla bean
and vodka. Divide the coffee mixture equally between the bottles.
Let age 3 to 5 weeks.

3 medium oranges
3 cups brandy
1 cup honey

Peel oranges, leaving inner white skin (pith) on fruit. Cut orange rind
into 2 1/2-inch strips. Reserve oranges for another recipe. Combine
brandy and the orange rind in a jar. Cover tightly and let stand at
room temperature for 3 weeks.
Remove rind; stir in honey. Let stand 3 days. Strain off clear portion
and store in airtight container. Cook with cloudy part. Makes 3 cups.

8 egg yolks
1 cup sugar
1/4 teaspoon vanilla extract
2 1/2 cups brandy
1 can (15 ounces) sweetened condensed
milk [such as Eagle Brand]
1/2 cup water
1 cinnamon stick

Beat egg yolks in large mixer bowl until light; beat in sugar and vanilla
extract until the mixture is pale and creamy, about 2 minutes. Beat in condensed milk until the mixture is blended well. Stir in brandy and
water until thoroughly combined. Pour mixture through fine-meshed
strainer into a clean container; repeat one or more times until no sedi-
ment remains. Pour liqueur into 2-quart glass or ceramic container;
add cinnamon stick. Cap tightly.
Let age in cool, dark place for at least 3 months - up to 1 year. Shake
the container weekly for the first month, or until there is no separation.
Remove cinnamon stick; pour aged liqueur through funnel into clean gift decanters of desired size. Cap tightly. Liqueur will keep up to 5 months
after opening - longer if refrigerated.

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