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Ingredients
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Simple Vanilla Liqueur (Homemade Licor 43 style)
Method
Infusion and Simple Syrup
Make spiced simple syrup
Combine water and granulated sugar in a small saucepan. Add the dried orange peel, ground cinnamon, ground nutmeg, and lemon zest. Warm over medium heat, stirring until sugar dissolves. Bring just to a gentle simmer for 2–3 minutes to bloom the spices, then remove from heat and let cool to warm (about 15 minutes).
Infuse the spirit with vanilla
Place the split vanilla beans (both seeds and pods) into a clean glass jar. Pour the 2 cups of neutral spirit over the beans, seal the jar, and let infuse at room temperature for 3–7 days, shaking lightly once a day. The longer the infusion (up to 2 weeks), the stronger the vanilla note. Taste after 3 days to check intensity.
Combine and Clarify
Strain spiced syrup
Once the syrup has cooled, strain it through a fine mesh sieve or cheesecloth to remove spice bits and orange peel. Return the syrup to a clean vessel.
Temper the milk
Warm the milk gently in a small saucepan until just warm (not boiling) — about 100–110°F (38–43°C) — or comfortably warm to the touch. If you prefer a dairy-free version, substitute canned full-fat coconut milk (same quantity) and proceed similarly.
Combine infusion, syrup and milk
Pour the strained spiced syrup into the jar with the infused spirit. Add the warmed milk slowly while stirring to combine. Add the honey and golden sugar (if using) and stir until fully dissolved. Taste and adjust sweetness or spice by adding a little more syrup or honey as desired.
Allow marriage and chill
Seal the jar and refrigerate for 24–48 hours to allow flavors to marry and any remaining particulate to settle. Shake gently once or twice during this period.
Clarify and bottle
After resting, strain the mixture through a fine mesh sieve lined with a coffee filter or multiple layers of cheesecloth to remove solids and achieve a clear, bright liqueur. This may take time; allow gravity to work and change filters as needed. Transfer the finished liqueur into a clean bottle. Store refrigerated. Serve chilled or at room temperature.
Serving and Storage
Shake gently before serving. Serve 1–2 tablespoons (or 25–50 ml) in cocktails, over ice, with coffee, or neat. Keeps refrigerated for 2–4 weeks; for longer storage, increase base spirit to higher ABV or pasteurize the milk-syrup mixture (heat to 160°F/71°C briefly) before combining with spirit, then bottle.