Maple Butter Tart Liqueur is easy to make at home, and really does taste like butter tarts! Try the original version AND the creme version!
Originally published December 11, 2013. Updated on 6/17/2021
A while back, I was craving butter tarts .
That's nothing new, I'm a Canadian away from home - I'm always craving something that I either can't get at all, or will have to make myself.
What was new is that I was drinking at the time, (Ok, THAT part isn't new!)... and got it in my head that "Butter tart" would make a lovely flavour for a liqueur or cocktail.
I immediately set about working through some ideas, deciding which way would be best to go.
In the end, doing a custom-infused spirit and then turning it into a liqueur made the most sense.
This takes very little in the way of ingredients or effort, and the result will make any butter tart fan - or general Sweet Tooth - very happy!
Also: there is time to make this maple butter tart liqueur as a Christmas gift!
How to Make Maple Butter Tart Liqueur
There are two main parts to making this liqueur - infusing the vodka, and then turning that flavoured vodka into a liqueur.
The infusion step is the same, whether you’re doing the original or creme liqueur version, it’s only the liqueur making step that changes.
Making Raisin and Vanilla Infused Vodka
Place raisins in a large, clean jar.
Slice vanilla beans lengthwise, scoop the seeds out. Add beans and seeds to the jar, top with vodka, and shake well. Store in a cool, dark place for about 4-7 days, shaking daily.
After a few days, taste. If the flavour is good and strong (it’ll likely be!), strain out raisins and vanilla, discard.*
If you want more flavour, allow it to sit for another week or so, shaking daily.
* Saving a few vodka raisins to place in the liqueur bottle makes for a cute presentation
idea.
Making Original Butter Tart Liqueur
Combine brown sugar, maple syrup, and water in a pot. Cook over medium heat, stirring frequently, until sugar is fully dissolved. Remove from heat, allow to cool.
Combine infused vodka with maple-brown sugar syrup, stirring or shaking well to combine. Bottle in clean wine or liqueur bottles.
After bottling, you should let it age for about a week in a cool place before drinking it – IF you have that kind of patience!
Aging results in a smoother, more mellow flavor.
Making Butter Tart Creme Liqueur
1 part Maple syrup
1 part Condensed milk
1 ½ parts Raisin and Vanilla Infused Vodka
Combine maple syrup and condensed milk in a saucepan. Heat to a simmer, stirring constantly.
Remove from heat, allow to cool.
In a blender, mixer, or food processor, blend cooled milk mixture with raisin and vanilla infused vodka.
Beat/blend on high for about 2 minutes to emulsify the mixture.
Bottle, store in fridge.
Use within 1 month, giving bottle a good shake if any separation has occurred
If you enjoy making and/or cooking with liqueur, you should check out my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more!
Order your copy here on my website, through Amazon, or through any major bookseller.
More Homemade Liqueur Recipes
Liqueur is a fun project, tasty to drink, and great to give as gifts. Looking for more ideas? Here you go!
Boozy Fun with Fresh Citrus Fruit
Creamy Nutella Liqueur
Homemade Blueberry Liqueur
Homemade Kiwi Liqueur
Miruvor Recipe
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Maple Butter Tart Liqueur
Ingredients
- 1 Cup Dark Raisins
- 2 Vanilla Beans
- 3 Cups Decent Quality Vodka
- 2 ½ Cups Brown Sugar Packed
- ½ Cup Maple Syrup
- ½ Cup Water
Instructions
- Place raisins in a large, clean jar.
- Slice vanilla beans lengthwise, scoop the seeds out. Add beans and seeds to the jar, top with vodka, and shake well. Store in a cool, dark place for about 4-7 days, shaking daily.
- After a few days, taste. If the flavour is good and strong (it’ll likely be!), strain out raisins and vanilla, discard.* If you want more flavour, allow it to sit for another week or so, shaking daily.
- Combine brown sugar, maple syrup, and water in a pot. Cook over medium heat, stirring frequently, until sugar is fully dissolved. Remove from heat, allow to cool.
- Combine infused vodka with maple-brown sugar syrup, stirring or shaking well to combine. Bottle in clean wine or liqueur bottles.
- After bottling, you should let it age for about a week in a cool place before drinking it – IF you have that kind of patience! Aging results in a smoother, more mellow flavor.
Notes
Nutrition
This recipe is one of many fantastic Canadian recipes in my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”. "More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! Order your copy here on this site, through Amazon, or through any major bookseller!
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