Almond Flavored Tequila Liqueur
Yield
3 1/2 cupsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
almonds
unpeeled dark, roasted see note |
|
| ½ | each |
vanilla bean
split |
*
|
| 3 | inch |
cinnamon sticks
|
*
|
| 1 | bottle |
tequila
gold |
* |
| 2 | tablespoons |
piloncillo syrup
spicy, see other recipe |
* |
| ¼ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
almonds
unpeeled dark, roasted see note |
|
| 0.5 | each |
vanilla bean
split |
*
|
| 3 | inch |
cinnamon sticks
|
*
|
| 1 | bottle |
tequila
gold |
* |
| 3E+1 | ml |
piloncillo syrup
spicy, see other recipe |
* |
| 1.3 | ml |
almond extract
|
*
|
Directions
Note: Place nuts on baking sheet in 325-degree preheated oven and toast until dark brown, turning occasionally. When done, remove from pan to prevent overcooking.
Coarsely chop nuts. Place in jar along with the vanilla bean and cinnamon stick. Cover with tequila and steep for 2 weeks in cool, dark place, shaking gently occasionally (a murky sediment is natural).
Strain several times through paper coffee filters.
Add syrup and almond extract in small increments, tasting after each addition, until satisfied with flavor. Pour into sterilized dark-colored jar: allow to set for 2 weeks, adding more syrup if needed.
Pour into pretty decorative jars for gifts. Serve either poured into hot coffee or served over ice in brandy snifters with a twist of lemon .
Nutritlional analsis per ounce: 106 calories, 4 grams fat, 3 grams carbohydrates, 0 cholesterol, 1 milligram sodium, 35 percent of calories from fat .
