Homemade Milk Liqueur (Kopie)

*****adapted from The New Portuguese Table by David Leite
Makes about 1 quart of liqueur

2 cups vodka
2 cups whole or 2% milk (non-UHT pasteurized for best results*)
2 cups granulated sugar
1/2 (or more) of lemon or other citrus, juice and rind**

Mix everything together in a clean glass container with a tight-sealing lid. Shake vigorously and store in a cool, dark place for 10 days. Give the container a few shakes every day.

After 10 days, the liqueur is ready. Strain through a double-layer of cheese cloth or a coffee filter to catch the milk solids and clarify the liqueur. More rounds of straining will result in a cleaner, clearer liqueur.

Transfer to a clean container and store for up to several months.

Variations:
• Chocolate Milk Liqueur - David Leite's original recipe in The New Portuguese Table calls for two ounces of dark chocolate and half a lemon. We imagine this would add even more malty undertones to the liqueur.
• Orange Milk Liqueur - Try adding one or two whole chopped oranges and one whole chopped lemon. This gives the liqueur a wonderful citrus blossom perfume and flavor.
• Chai Milk Liqueur - Infuse the milk and vodka with a classic chai blend of cinnamon, fennel seed, cardamom, coriander, cloves, and fresh ginger. You could even add a scoop of black tea!
• Brown Sugar Milk Liqueur - We're extremely curious how the darker flavor of brown sugar might change the flavor of the liqueur!
• Fresh Fruit Milk Liqueur - Strawberry milk liqueur, anyone? Raspberries and cream? Oh, we can't wait for summer.

* The milk liqueur may not coagulate as readily when using UHT pasteurized milk. If using, increase the amount of citrus.
** A small amount of citrus will help the milk to coagulate. Adding more citrus will give a more pronounced citrusy flavor.

http://www.thekitchn.com/a-sweet-treat-homemade-milk-li-138124