Vanilla – Almond Liqueur

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Drinks
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Halve the vanilla pods lengthways and scrape out the pulp. Bring the pulp with the almonds and cream to the boil in a saucepan. Simmer everything for a few minutes, then let it cool down.
Pour the almond cream through a sieve into a container. Beat the egg yolks with the sugar until frothy. Carefully add the mixture to the almond cream. Pour in the grain or vodka in a thin stream while stirring. Close the jar tightly and let it steep in the refrigerator for about 10 days.
Filter the mixture, pour it into a well-cleaned bottle that has been rinsed with boiling hot water and close it. Can be kept in the refrigerator for approx. 3 weeks

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.