Sweet Milk Liqueur – The Reckoning

Sweet Milk Liqueur
Sweet Milk Liqueur

You know what’s really good? Sweet Milk Liqueur! Holy moly, this will be a regular project around here.

So, this past Wednesday marked 10 days since I made all my vodka concoctions (vodkoctions?), so it was time to start filtering. And then it was time to keep filtering. And then it was time to filter some more. Anyway, a brewing grain bag, a t-shirt, and about a dozen coffee filters later… I still had a rather murky liquid. I was done for the night.

Thursday, I ran it through coffee filters twice more, and twice again this evening. I finally had an appealing-looking, crystal-clear liquid (mine is darker than the one in the inspiration article because I used raw brown cane sugar).

Sweet Milk Liqueur
Sweet Milk Liqueur

It has a faint hint of ice cream on the nose (add a stick of vanilla next time?) and a rich creamy mouthfeel. It’s syrupy and sweet, with a slight bite on the finish from the lemon that keeps it from being too cloying.

I have so many things I want to try with this recipe in the future, I can’t STAND it. There will definitely be more to come. As soon as I figure out a better filtration system. That was a pain in the butt, frankly.

Thanks again to Millie for the link.


  1. Millie says

    Looks good! Whew. Was worried it might not turn out. It sounds like it tastes really interesting. I’m going to have to try it. Looks vile when you start it though. Shudder.

    • Angelos says

      It’s a lot of work at the end, for 3.5 cups of liquid. But once I solve filtration, I’ll make a freakin’ gallon.

  2. says

    Mine is infusing right now. As disgusting as it looks now, I can’t wait to try it. I do wonder though about the necessity of 2 full cups of sugar. That’s a lot.

    • Angelos says

      And it may be for you, when it’s all said and done.

      This concept was so new to me, I maintained the 1:1:1 just to be safe. Now that I know it works, I can experiment. Next time, I might cut the sugar to .8, add a bit of vanilla bean, and a second lemon.

      Not that the first one was bad (everyone who tried it loved it), but NOW is the time to experiment, since I have a base.

  3. says

    So, filtering is definitely a bitch to do. My banana liqueur hasn’t been made in 15 years because .. well.. the filtering was horrid. This looks very tasty and I can imagine it looked like barf in a jar (I know the banana does) but sounds like it was worth it!

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