My sister Cathy and her husband Richard (a native Vermonter) live about an hour
north of me, up in Worcester, VT. They have 10 acres of land that produce all
manner of wonderful things to eat and drink. Ever since I’ve known him, Richard
has been a whirlwind of productivity. He smokes wheels of Cabot cheddar for 8
hours over maple wood for some of the yummiest cheese ever. He makes his own
beer, red wine, white wine, sherry, and sparkling wine. The have a coffee can farm
stand that helps them share their extra garden bounty: vegetables, pumpkins, and
come holiday time, Christmas trees that Richard has groomed from knee high.
Not long ago I was up there for dinner and Cathy offered me a glass of this elixir,
made with syrup boiled from sap from their sugarbush. Of course. It was a revelation, and so good I had to be sure to have only a very tiny glass. Maybe over ice to
make it last longer. I nabbed the recipe, and I’m sharing it with you in case you’d
like to give a gift of one of Vermont’s most wonderful flavors to someone you love.
It couldn’t be easier, and the results are just amazing.—S.R.
1 cup ( 8 ounces) milk
1 cup ( 8 ounces) heavy cream
1 3/4 cups ( 14 ounces) liquor (I used
Vermont Gold vodka, distilled from
3/4 cup ( 8 1/4 ounces) maple syrup
1/4 teaspoon maple flavor (1.75 ml maple
1 (14-ounce) can sweetened condensed
Mix all together. Refrigerate. There you
Yield: 1 quart, 12 ounces.
Nutrition information per serving ( 2 ounces, 247g): 615 calories, 7g protein, 65g carbohydrates, 19g fat, 0g fiber, 12g saturated fat, 0g trans fat, 70mg cholesterol, 111mg sodium, 64g sugars, 0mg vitamin
C, 0mg iron, 277mg calcium. Weight Watchers PointsPlus®: 13 points.
maple cream liqueur