Elixirs for Xmas: Amaretto

Who knew you could make your own Amaretto?  I certainly didn’t.

I was struggling for some more Christmas posts and pulled an old cookbook from my library:   Gifts from the Kitchen.

Mom had a similar book (back in the day) I loved to go through and dream of all the gifts I would make when I got old enough.

vintage gifts

Mom’s vintage copy.

I have another Gifts from the Kitchen (there are a lot of books out there with this title) and I hadn’t utlized it to its full potential.  So much for those childhood dreams, right?

gifts from the kitchen

My copy.

This is a super easy elixir that I found in my Gifts from the Kitchen and only has to set one week before serving.

Homemade Amaretto

Makes about three cups.

1 c. sugar
3/4 c. boiling water
1 c. vodka
1 c. brandy
2 1/2 t. pure almond extract

Bring sugar and water to a boil in a saucepan.  Boil for 1 minutes.   Let cool.

After sugar syrup is cooled, add vodka, brandy, and almond extract.   Stir with a whisk.   Pour into a sterilized jar and seal with a tight fitting lid.   Store at room temperature for at least one week before serving.

It can be stored at room temperature for up to three weeks.

You can still make this for gifts, you will just need to put a “don’t use before” date on it.

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For all my Elixir for Xmas posts, click here.


Here are some great baking ideas that use Amaretto:

Amaretto Olive Oil Cake (from Epicurious)
I am making this tonight for a Christmas party.

Amaretto Brownies (more of a baked fudge)

Apricot-Amaretto Chews (making this for our teachers’ lounge)

I am also going to morph our family fudge recipe into a Amaretto Fudge by adding sliced almonds and Amaretto instead of vanilla extract.   We’ll see if it works out or not.  I will let you know.

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