Maple Butter Tart Liqueur
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!
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!
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!
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Well, the published nonsense, anyway!
Anyway, on to that recipe!
Maple Butter Tart Liqueur
- 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
- 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.