Milk liqueur

4 servings
15 min
Very Easy


Number of serving: 4
2 1/2 cups grappa or unflavored vodka

2 cups whole milk

2 cups sugar

2 ounces bittersweet chocolate (preferably 70%), grated

1/2 lemon, seeded and chopped, with rind


  • Pour the grappa and milk into an impeccably clean half-gallon glass jar with a tight-fitting lid. Scoop in the sugar, chocolate, and lemon.
  • Cover the jar tightly and shake well to help the sugar begin to dissolve. It will look curdled; that's as it should be, and perfectly safe.
  • Set aside in a cool, dark place and shake or stir with a clean spoon every day for 10 days.
  • Set a cheesecloth-lined colander over a bowl and pour in the mixture. When the mixture has finished draining, squeeze the cloth to release as much of the liquid as possible, and discard the solids.
  • Line a sieve with a paper coffee filter. Pour in the liqueur and let the mixture drip through the clean bowl this can take up to 24 hours.
  • Change the filter when it becomes clogged with the residue from the liqueur.
  • Pour the liqueur into a decanter with a tight-fitting top. It will keep at room temperature for up to six months.


Milk Liqueur, photo 1
Milk Liqueur, photo 2
Milk Liqueur, photo 3


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