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Milk Liqueur

The following recipe is from the August 11 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

Lately infusing my own spirits has become something of an obsession, and I have a big enough collection of bottles filled with fruits, herbs, and spices sitting under my sink to prove it. So when I came across this somewhat strange recipe for Milk Liqueur from the Azores in David Leite's The New Portuguese Table there was no way that I wasn't going to try it.

Let me start by saying that mixing whole chopped lemon, rind and all, bittersweet chocolate, sugar, vodka, and whole milk is not a pretty sight. Plenty of curdling is going to happen and the mix itself is not all that nice to look at when it's in its beginning stages. But once the concoction has sat for 10 days (stirred once a day) and is strained to remove all of the milk solids you're left with a clear, golden liqueur that tastes creamy and chocolatey with a sharp hit of lemon. It's much cleaner and less cloying than say, a Baileys or a Frangelico, and the flavors are much more complex. It's one of those liqueurs rich enough to sit in for dessert, or even better, when paired with it.

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