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    Home » Recipes » Homemade Liqueur

    Maple Butter Tart Liqueur!

    Published: Jun 17, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    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

    Two tall, fluted shot glasses. One has maple butter tart liqueur in it, the other has maple butter tart creme liqueur in it.

    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!

    A tumbler glass of maple butter tart liqueur, next to a bottle of maple syrip and a small Canadian flag.

    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.

    A tumbler glass with ice and a rich maple coloured liqueur.

    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.

    Two tall, fluted shot glasses. One has maple butter tart liqueur in it, the other has maple butter tart creme liqueur in it.

    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

    Cover Image for 'The Spirited Baker'cookbook.

    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.

    A glass of maple butter tart liqueur next to a bottle of the liqueur, and a bottle of maple syrup.

    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

    Two tall, fluted shot glasses. One has maple butter tart liqueur in it, the other has maple butter tart creme liqueur in it.

    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!

    A tumbler glass of maple butter tart liqueur, next to a bottle of maple syrip and a small Canadian flag.

    A tumbler glass of maple butter tart liqueur, next to a bottle of maple syrip and a small Canadian flag.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 2 votes

    Maple Butter Tart Liqueur

    This Canadian themed liqueur is easy to make at home, and really does taste like butter tarts!
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Infusion Time7 days d
    Total Time7 days d 15 minutes mins
    Course: Drinks
    Cuisine: Canadian
    Servings: 20 - 5 Cups
    Calories: 232kcal
    Author: Marie Porter

    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

    Saving a few vodka raisins to place in the liqueur bottle makes for a cute presentation idea.

    Nutrition

    Calories: 232kcal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 115mg | Fiber: 1g | Sugar: 32g | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

    Cover image for the "More Than Poutine" cookbook.

    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!

    Related posts:

    A Bloody Caesar, using homemade Clamato. A tomato based cocktail in a tall glass, with a celery stick and lime wedge as garnish. Homemade Clamato & Bloody Caesars A grouping of lemons, limes, and oranges on a white cutting board. All have been cut in half. Boozy Fun with Fresh Citrus A glass of red wine - made from this partridgeberry wine recipe - is pictured next to a small bowl of partridgeberries. Partridgeberry Wine A plate of Creme de Menthe Nanaimo Bars - a 3 layered bar. The top and bottom layers are chocolate, and the middle layer is a green buttercream. They are on a green plate, garnished with a sprig of fresh mint. Creme de Menthe Nanaimo Bars

    More Homemade Liqueur

    • A fancy shot glass of homemade kiwi liquer. There is a sliced open kiwi behind it.
      Homemade Kiwi Liqueur Recipe
    • A grouping of lemons, limes, and oranges on a white cutting board. All have been cut in half.
      Boozy Fun with Fresh Citrus
    • A tall, slender wine bottle filled with a straw coloured liqueur is pictured next to a fluted shot glass filled with the same. The bottle is labelled "Miruvor".
      Miruvor Recipe
    • Creamy Nutella Liqueur
      Creamy Nutella Liqueur

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    1. 25 Easy Canadian Desserts - Insanely Good says:
      November 30, 2020 at 4:13 pm

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