Ingredients
Milk base
- 1 litrewhole milk
- 600 gsugar
- 1vanilla pod, split, or 2 tsp vanilla extract
- peel of 1 lemon, no pith
Spirit
- 500 mlgrappa or caña, 40%
Directions
- Bring the milk, sugar, vanilla and lemon peel slowly to a simmer, stirring until the sugar dissolves.
- Simmer very gently for 20 minutes, stirring often so it does not catch on the bottom. It will thicken slightly and turn faintly golden.
- Cool it completely. This is the step that must not be rushed: warm milk added to spirit curdles instantly into a grainy mess that no amount of straining will fix.
- When it is properly cold, pour the spirit into the milk in a thin stream while stirring steadily — spirit into milk, not milk into spirit.
- Pour into a jar, seal, and leave in a dark cupboard for three weeks, shaking gently every few days.
- It will separate as it stands, with a curdy layer and a clear one. That is expected and it is what the straining is for.
- Strain through several layers of muslin, or through a coffee filter if you have the patience, until the liquid runs clear and pale gold.
- Do not squeeze the cloth. Squeezing pushes milk solids through and leaves a permanently cloudy bottle.
- Bottle and rest another week. Serve cold in small glasses after dinner. It keeps six months in the fridge.
Technique
- Cool the milk completely before the spirit goes anywhere near it.
- Spirit into milk, in a thin stream, stirring.
- Strain without squeezing.
Substitutions
- Cinnamon and orange peel in place of vanilla and lemon.
- Condensed milk for a thicker, sweeter liqueur that needs no straining.
- Whisky or rum for the grappa.
Variations
- The Spanish licor de leche and Colombian crema de whisky are relatives.
- Poured over ice cream or into coffee.
History
Made in Uruguayan farm kitchens and served in small glasses after dinner.
Frequently asked questions
What is Licor de leche?
Licor de leche is a wine & spirit from Uruguay: homemade liqueur of boiled milk, sugar and grappa or caña. Made in Uruguayan farm kitchens and served in small glasses after dinner.
How long does Licor de leche take to make?
Licor de leche takes 20 min plus 3 weeks steeping of preparation and 30 min of cooking. The recipe makes makes about 1.5 litres. It is rated easy to make.
What can I substitute in Licor de leche?
Yes, within limits. Cinnamon and orange peel in place of vanilla and lemon. Condensed milk for a thicker, sweeter liqueur that needs no straining. Whisky or rum for the grappa.
What is the most important thing to get right in Licor de leche?
Cool it completely. This is the step that must not be rushed: warm milk added to spirit curdles instantly into a grainy mess that no amount of straining will fix.
