Our Easter Apricot Vanilla Liqueur is one of those Thermomix® classics that we make at least twice every Easter. Once to give away and once to keep for ourselves. And honestly, the one we keep rarely lasts longer than a week.
The liqueur tastes creamy and fruity, with a pleasant warmth from the vanilla. Using tinned apricots means it works all year round, but at Easter it fits perfectly. Poured into pretty bottles with a small tag attached, it makes a gift that everyone genuinely looks forward to receiving.
Easter Apricot Vanilla Liqueur with the Thermomix®
Ingredients 0 / 8 ✓
- 1 vanilla pod
- 6 egg yolks
- 180 g sugar
- 200 g double cream
- 3 tinned apricots
- 100 g apricot juice
- 150 g vodka
- 30 g amaretto
Instructions 0 / 4
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1
Prepare the vanilla pod and egg yolks.
Split the vanilla pod lengthways and scrape the seeds into the mixing bowl together with the egg yolks.
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2
Warm the liqueur.
Add the sugar, double cream, apricots and apricot juice and heat for 12 min / 70°C / speed 1. Then blend for 10 sec / speed 8.
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3
Add the alcohol.
Leave to cool to 40°C, add the vodka and amaretto and mix for 10 sec / speed 4.
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4
Bottle.
Pour through a fine sieve into sterilised bottles that have been rinsed with boiling water, then leave to cool. Store in the fridge afterwards.
Tip: The liqueur keeps for several weeks when stored in the fridge.
Nutrition per serving
Why this Easter liqueur works so well
Over the years we have tried quite a few liqueur recipes. This one has stood the test of time because it does three things well:
Vanilla and apricot complement each other perfectly. The vanilla brings warmth and depth, the apricot adds a light freshness. The result is neither too sweet nor too bitter.
The preparation is straightforward. Everything goes into the mixing bowl one after another, and the Thermomix® does the rest. The liqueur is ready in 15 minutes, then it just needs to cool down and be bottled.
It keeps well. Stored in the fridge the liqueur stays fresh for 2 to 3 weeks. If you want to keep it longer, you can reduce the cream slightly and add a little more vodka. That way it keeps easily for 4 to 6 weeks.
Ingredients in detail
For about 3 bottles (250 ml each) you will need:
- 1 vanilla pod: Split lengthways and scrape out the seeds. You can tuck the empty pod into a jar of sugar to make vanilla sugar.
- 6 egg yolks: The yolks give the liqueur its creamy consistency. The leftover egg whites are great for making meringues or macaroons.
- 180 g sugar: Plain white sugar works perfectly. Brown sugar adds a slightly caramelised note if you like that.
- 200 g double cream: Standard whipping cream. The cream makes the liqueur beautifully creamy.
- 3 tinned apricots: Drain them well. The juice from the tin works too, but we use separate apricot juice.
- 100 g apricot juice: Boosts the fruit flavour. Apricot nectar works as an alternative.
- 150 g vodka: A simple, clear vodka is all you need. It does not have to be expensive, as the flavour of the liqueur takes over anyway.
- 30 g amaretto: Brings in a subtle almond note that pairs particularly well with the apricot.
Preparation step by step
The preparation is quick to explain. The Thermomix® handles the heating and stirring, and all you need to do is add the ingredients in the right order.
- Stir together the vanilla seeds and egg yolks: Split the vanilla pod, scrape out the seeds and place them in the mixing bowl together with the 6 egg yolks. Stir for 1 min / speed 4.
- Add the sugar, cream and apricots: Add the sugar, cream, drained apricots and apricot juice. Heat for 8 min / 80°C / speed 3. This warms everything evenly without the eggs setting.
- Leave to cool: Allow the contents of the mixing bowl to cool to room temperature. This takes about 30 minutes. Only then add the vodka and amaretto, as adding them too soon causes the alcohol to evaporate.
- Blend and bottle: Add the vodka and amaretto, then blend for 30 sec / speed 8 until smooth. Pour through a fine sieve into sterilised bottles.
Our tips from experience
Sterilise the bottles beforehand. Place the bottles in boiling water for 10 minutes or sterilise them in the oven at 120°C. This significantly extends how long the liqueur keeps.
Pour through a fine sieve. Sieving is important to prevent small pieces of vanilla or fruit from ending up in the liqueur. For an extra smooth result, you can also filter it through a piece of muslin cloth.
Shake before serving. The liqueur settles slightly in the fridge. Give it a good shake and it will be smooth and even again.
Pretty bottles make all the difference. For Easter gifts we use small 200 ml swing-top bottles. With a handwritten label or a small tag they look really special.
Variations we have tried
The base liqueur is great on its own, but sometimes we change things up:
- With rum instead of vodka: Gives the liqueur a warmer, spicier note. A particularly good choice in winter.
- Without amaretto: If you prefer no almond flavour, simply leave out the amaretto and replace it with the same quantity of apricot juice.
- Extra citrus note: A few drops of orange oil or the grated zest of an unwaxed orange add a fresh note to the liqueur. Works really well at Easter.
Storage and shelf life
This Easter liqueur belongs in the fridge. At 4 to 7 degrees it keeps perfectly well for 2 to 3 weeks. We have drunk bottles after 4 weeks that were still completely fine. However, because it contains egg yolks and cream, this is not a liqueur you should leave sitting around for months.
If you are giving it as a gift, let the recipients know that it needs to be kept refrigerated and should be consumed within 2 to 3 weeks.
Perfect for Easter and beyond
We now make this Easter Apricot Vanilla Liqueur at times other than Easter too. It works just as well as a hostess gift for a birthday, a digestif after dinner, or a small thank you for kind neighbours. Give it a go and you will be surprised how quickly the bottles disappear.
If you are looking for more Easter ideas, check out our recipe for Easter eggs, both dyed and boiled, made with the Thermomix®.
And if you enjoy liqueurs in general, we also recommend:
- Advocaat with the Thermomix®
- Toffifee Liqueur with the Thermomix®
- Raffaello Liqueur with the Thermomix®
How other recipes differ
Serve alongside: Easter bread.
Many apricot vanilla liqueur recipes call for fresh or dried apricots and require several weeks of maturing time in a dark cupboard. We deliberately use tinned apricots plus apricot juice because it works all year round and the liqueur is ready to drink as soon as it has cooled down. Rather than grain spirit or rectified spirit, we use vodka at 40%, which does not overpower the egg yolk and vanilla flavour, finished with a splash of amaretto. Where others reach for condensed milk, we use fresh double cream for that characteristically creamy consistency. The seeds from a real vanilla pod bring more depth than extract, without the liqueur needing weeks to mature.
