Angy's Vanilla Liqueur

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	56 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

750 ml schnapps, (grain)
150 g vanilla suar
10 vanilla pod (s)
250 g suar, brown

Instructions

Cut the 10 vanilla pods in half lengthwise. Coarsely grind 4 of the pods. Combine in a sealable bottle: the ground vanilla, the remaining 6 whole vanilla pod halves, 750 ml grain schnapps, 150 g vanilla sugar, and 250 g brown sugar. Seal the bottle and shake well. Store in a cool, dark place for 6 weeks, shaking daily to help dissolve the brown sugar.
After 6 weeks, strain the liqueur through fine cheesecloth or a fine sieve. Keep the 6 whole vanilla pod pieces. Discard the ground vanilla and other solids. Pour the strained liqueur back into a clean, sealable bottle and add the 6 vanilla pod pieces back. Seal and let stand in a cool place for 2 weeks to mature.
The vanilla liqueur is ready to use. Serve in baking, desserts, or as a digestif. Store in a cool, dark place where it will keep for up to 1 year.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.