Type what you have

Ingredients

• ✓ vodka
• almond
• confectioners' sugar
• butter
• almond
• salt
• vanilla extract
• orange blossom honey
• butter
• egg
• lemon
• sugar
• all-purpose flour
• active dry yeast
• water
• sugar
• saffron
• cardamom
• milk
• raisin

Instructions

1. 1 Make the kulich: Place raisins into a bowl, drizzle with vodka, and let soften, 8 hours to overnight.
2. 2 Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in cardamom and saffron threads. Remove from the heat and let stand until lukewarm.
3. 3 Meanwhile, mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir in yeast and let stand until frothy, about 10 minutes.
4. 4 Transfer yeast mixture to a large mixing bowl. Add milk mixture, 1 cup flour, and 1/2 cup sugar; beat until smooth. Cover the bowl with plastic wrap and let dough rise in a warm place for 1 hour.
5. 5 Zest lemon onto waxed paper. Juice lemon into another small bowl and reserve for the frosting. Separate egg whites and yolks, reserving 1 egg white for the frosting.
6. 6 Mix remaining 1/2 cup sugar, melted butter, honey, vanilla, lemon zest, and salt together in a bowl. Pour into the risen dough and beat until combined. Beat in 3 egg yolks and 2 egg whites.
7. 7 Mix in 2 1/2 cups flour. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes. Knead soaked raisins and sliced almonds into dough until well distributed.
8. 8 Form dough into a ball and place into an oiled bowl; turn in the bowl several times until coated with oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
9. 9 Coat the insides of four clean 14-ounce cans with remaining 1 tablespoon butter. Line cans with parchment paper.
10. 10 Punch down dough, knead a few times, then divide into four equal pieces. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of the can. Cover the cans with a cloth and let dough rise to the top of the cans, about 45 minutes.
11. 11 Preheat the oven to 350 degrees F (175 degrees C).
12. 12 Place a baking sheet into the preheated oven. Place the cans of dough upright onto the baking sheet and bake until kulich are risen and lightly browned, 45 to 50 minutes.
13. 13 Remove from the oven and let cool in the cans for about 15 minutes, then gently remove from the cans and finish cooling on a wire rack, 25 to 40 minutes.
14. 14 Make the frosting: Beat reserved egg white in a bowl with an electric mixer on medium speed until frothy. Beat in confectioners' sugar until stiff peaks form. Beat in 1 teaspoon reserved lemon juice; save remaining lemon juice for another use.
15. 15 Frost tops of the cooled kulich and sprinkle with toasted almonds.

By babylee

Ingredients

• ✓ vodka
• gummy candy

Instructions

1. 1 Spread candies in a 3-quart baking dish, ensuring none of the candies are stuck together. Pour vodka over candies, spreading candies around and still ensuring none are stuck together. Cover mixture with plastic wrap and refrigerate, 4 to 6 hours.
2. 2 Remove plastic wrap from candies. Separate gummy candies from dish using a spatula or your fingers. Cover candies with a new piece of plastic wrap; refrigerate, 4 to 6 hours. Repeat process of separating candies from dish every 4 to 6 hours and replacing plastic wrap until gummies have soaked for a total of 24 hours.

By HibachiChefFl

Ingredients

• ✓ vodka
• vanilla bean

Instructions

1. 1 Place vanilla beans in a glass bottle or jar with a lid; add vodka, making sure beans are submerged. Cover.
2. 2 Store in a cool, dark place for about 3 weeks, shaking occasionally.

By GINGER P

Ingredients

• ✓ vodka
• pink grapefruit juice
• blueberry
• white sugar

Instructions

1. 1 Pour the grapefruit juice, blueberries, sugar, and vodka into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.
2. 2 Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.

By TMC

Ingredients

• ✓ vodka
• watermelon
• white sugar
• mint leaf

Instructions

1. 1 Toss the watermelon, vodka, sugar, and mint together in a large bowl. Cover the bowl with plastic wrap and refrigerate 1 to 2 hours.

By PAUL

Ingredients

• ✓ vodka
• vanilla baking chip
• white sugar
• corn syrup
• vanilla wafer
• confectioners sugar

Instructions

1. 1 Stir melted vanilla chips, white sugar, vodka, and corn syrup together in a bowl; mix in vanilla wafers. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
2. 2 Pour confectioners' sugar into a shallow bowl. Form vanilla wafer mixture into 1-inch balls and roll in confectioners' sugar to coat.

By leaf

Ingredients

• ✓ vodka
• pineapple
• pineapple juice
• white sugar
• lime juice
• mint

Instructions

1. 1 Place pineapple, pineapple juice, sugar, lime juice, vodka, and mint in a food processor and process until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container; put in the freezer for at least 6 hours before serving so it can firm up.

By chikalin

Ingredients

• ✓ vodka
• butter
• all-purpose flour
• sugar
• salt
• baking powder
• water

Instructions

1. 1 Cut butter into 1/2 tablespoon-sized chunks. Arrange on a plate and freeze until hard, about 20 minutes.
2. 2 Sift flour into the bowl of a food processor. Add sugar, salt, and baking powder. Add 1/2 of the frozen butter pieces and mix until incorporated. Add the remaining butter pieces and pulse briefly until pea-sized chunks are visible; do not overmix.
3. 3 Transfer dough to a mixing bowl and add ice water and vodka. Mix with a hand pastry blender just until a crumbly dough forms. Use your hands to compress the crumbs into a single ball of dough. Divide dough in half then roll each half into a balls wrap in plastic, and press flat into a disc. Refrigerate for at least 1 hour or up to 2 days.
4. 4 To use: remove from the refrigerator and roll each dough between 2 sheets of waxed paper; dough will be fairly sticky. Bake as directed for any pie recipe you are following.

By Mike Zenk

Ingredients

• ✓ vodka
• heavy cream
• strawberry
• natural sweetener
• vanilla extract
• xanthan gum
• salt

Instructions

1. 1 Combine heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-size jar.
2. 2 Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until thickened and soft peaks have formed.
3. 3 Cover jar and freeze, stirring every 30 to 40 minutes, until ice cream reaches your ideal consistency, 3 to 4 hours.

By France Cevallos

Ingredients

• ✓ vodka
• ✓ vodka
• ✓ vodka
• sugar
• water
• strawberry
• cream cheese
• blueberry

Instructions

1. 1 Whisk sugar and water together in a saucepan over medium heat until sugar is dissolved and syrup is clear, 2 to 3 minutes. Cool syrup to room temperature.
2. 2 Blend strawberries, 1 1/2 tablespoons syrup, and 1 1/2 tablespoons vodka together in a blender or food processor until smooth. Pour strawberry mixture into the bottoms of 6 ice pop molds; freeze until firm, at least 1 hour.
3. 3 Whisk cream cheese and 1 1/2 tablespoons syrup together in a bowl until smooth; whisk in 1 tablespoon vodka. Pour cheese mixture into ice pop molds on top of firm strawberry layer; freeze until cream cheese layer is firm, at least 1 hour.
4. 4 Blend blueberries, 1 1/2 tablespoons syrup, and 1 1/2 tablespoons vodka together in a blender or food processor until smooth. Pour blueberry mixture on top of firm cheesecake layer; freeze until solid, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ vodka
• heavy cream
• blueberry
• natural sweetener
• maple extract
• xanthan gum
• salt

Instructions

1. 1 Combine heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum and salt in a wide-mouth pint-sized jar. Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until cream has thickened and soft peaks have formed
2. 2 Cover jar and place in the freezer, stirring every 30 to 40 minutes, until ice cream reaches an ideal consistency, 3 to 4 hours.

By France Cevallos

Ingredients

• ✓ vodka
• milk
• white sugar
• salt
• egg yolk
• dark chocolate
• heavy cream
• coffee-flavored liqueur
• vanilla extract

Instructions

1. 1 Heat milk, sugar, and salt in a saucepan over medium heat, stirring constantly, until mixture is steaming, about 5 minutes.
2. 2 Beat egg yolks in a measuring cup. Continue beating while gradually adding hot milk mixture, 1 tablespoon at a time, until yolk mixture measures about 1 cup. Pour egg-milk mixture back into the saucepan and add chocolate; stir until chocolate has melted, about 5 minutes.
3. 3 Stir heavy cream, vodka, coffee-flavored liqueur, and vanilla extract into chocolate mixture. Refrigerate until completely cooled.
4. 4 Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. The alcohol substantially lowers the freezing point so the ice cream maker will only bring the mixture to a cold slush. Allow ice cream to ripen in the freezer for several hours until firm.

By Meghan

Ingredients

• ✓ vodka
• heavy cream
• zero-calorie sweetener
• vanilla extract
• xanthan gum
• salt

Instructions

1. 1 Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar.
2. 2 Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds.
3. 3 Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.

By France Cevallos

Ingredients

• ✓ vodka
• butter
• unsweetened chocolate
• egg
• white sugar
• coffee liqueur
• irish cream liqueur
• all-purpose flour
• baking powder
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In the microwave or in a metal bowl over a pan of simmering water, melt butter and chocolate, stirring frequently until smooth. Remove from heat and set aside to cool.
2. 2 In a large bowl, beat eggs and sugar until light and pale, about 5 minutes. Fold in the chocolate mixture, coffee liqueur, Irish cream liqueur and vodka. Combine the flour and baking powder; stir into the chocolate mixture then fold in walnuts. Spread the batter evenly into a 9x13 inch pan.
3. 3 Bake for 25 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan. Cool before cutting into squares. Frost with a glaze of coffee flavored liqueur and confectioners' sugar or melted chocolate if desired.

By SWIZZLESTICKS

Ingredients

• ✓ vodka
• yellow cake mix
• instant chocolate pudding mix
• egg
• white sugar
• vegetable oil
• coffee liqueur
• water
• coffee liqueur
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
4. 4 Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

By Rory Kate

Ingredients

• ✓ vodka
• milk
• egg
• all-purpose flour
• cocoa powder
• white sugar
• baking powder
• salt
• water
• cherry puree
• whipped cream
• sweet cherry
• chocolate

Instructions

1. 1 Combine milk and eggs in a blender; pulse until well mixed. Add flour, cocoa powder, sugar, baking powder, and salt; pulse until batter is well blended. Add water 1 tablespoon at a time if batter appears too thick.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter until you have at least 6 pancakes. Transfer pancakes to a wire rack to cool.
3. 3 Mix cherry puree and vodka together in a bowl.
4. 4 Brush 1 pancake with cherry puree mixture and pipe whipped cream on the edge of the pancake; top with another pancake. Repeat until all the pancakes, cherry puree mixture, and whipped cream are used. Top with sweet cherries and chocolate shavings. Cut cake using a serrated knife.

By Leslie Kelly

Ingredients

• ✓ vodka
• yellow cake mix
• vanilla pudding mix
• orange juice
• vegetable oil
• egg
• confectioners' sugar
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
2. 2 In a large bowl, combine cake mix, pudding mix, 3/4 cup orange juice, vodka, oil and eggs. Beat until smooth, and pour into Bundt pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into middle of cake comes out clean. Cool 10 minutes in pan, then turn out onto wire rack. Glaze with orange glaze.
4. 4 Orange glaze: In a medium bowl, mix confectioners sugar with 3 tablespoons orange juice.

By HALIBEL

Ingredients

• ✓ vodka
• yellow cake mix
• vanilla pudding mix
• egg
• vegetable oil
• liqueur
• orange juice
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. 2 Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4 ounces orange juice. Mix batter until smooth and thick and pour into prepared pan.
3. 3 Bake at 350 degrees for 45 minutes. Let cake cool in pan for 10 minutes then remove and place on cooling rack. Spoon glaze over cake while it is still warm.
4. 4 To Make Glaze: Combine the remaining 1 ounce Galliano, 1 ounce vodka, and 1ounce orange juice with the confectioner's sugar and blend until smooth. Spoon glaze over warm cake.

By Shawna Buffum

Ingredients

• ✓ vodka
• baking spray
• cocoa powder
• all-purpose flour
• chocolate cake mix
• water
• vanilla yogurt
• instant chocolate pudding mix
• vegetable oil
• egg
• chocolate chip
• raspberry
• white sugar
• vanilla frosting
• nondairy whipped topping
• white chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
2. 2 Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
3. 3 Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
4. 4 Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
5. 5 Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
6. 6 Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
7. 7 Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

By vlynn

Ingredients

• ✓ vodka
• ✓ vodka
• plum
• rectified alcohol
• rectified alcohol
• white sugar

Instructions

1. 1 Place plums in a glass carboy used for brewing. Pour in 2 cups plus 2 tablespoons rectified alcohol and 2 cups plus 2 tablespoons vodka. Seal and store in a cool, dark place for 5 weeks.
2. 2 Stir sugar into the carboy. Seal and store in a cool, dark place for 4 weeks.
3. 3 Strain liqueur through a sieve lined with muslin cloth. Pour liqueur into bottles, seal, and store in a cool, dark place for at least 3 months before using.

By olenka

Ingredients

• ✓ vodka
• salmon fillet
• sea salt
• brown sugar
• pepper
• dill

Instructions

1. 1 Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
2. 2 Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
3. 3 Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

By Suzanne

Ingredients

• ✓ vodka
• ice
• gin
• lillet blanc
• orange twist

Instructions

1. 1 Fill a cocktail mixing glass with ice; pour in gin, vodka, and Lillet. Stir until chilled; strain into a chilled cocktail glass. Garnish with an orange twist.

By Juliana Hale

Ingredients

• ✓ vodka
• dry white wine
• lemonade concentrate
• white sugar
• white peach
• red grape
• green grape

Instructions

1. 1 Combine white wine, peach vodka, lemonade concentrate, and sugar in a large pitcher; stir until sugar is dissolved. Add sliced peaches, red grapes, and green grapes.
2. 2 Refrigerate sangria until well chilled and flavors have blended, at least 2 hours to overnight.
3. 3 Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

By FOODINC5

Ingredients

• ✓ vodka
• watermelon
• dry white wine
• triple sec
• simple syrup
• orange
• blueberry
• lime

Instructions

1. 1 Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher.
2. 2 Pour wine, vodka, triple sec, and simple syrup into the pitcher; stir to combine. Add remaining 3 cups of watermelon cubes, orange sections, blueberries, and lime quarters; chill sangria for 4 hours before serving.

By bewitched

Ingredients

• ✓ vodka
• rose wine
• pineapple juice
• simple syrup
• triple sec
• raspberry
• orange
• lemon
• lime

Instructions

1. 1 Combine wine, pineapple juice, vodka, simple syrup, and triple sec in a pitcher or large bowl. Refrigerate until chilled, about 1 hour.
2. 2 Stir raspberries, oranges, lemons, and limes into chilled sangria, at least 30 minutes before serving. Serve over ice.

By Celeste

Ingredients

• ✓ vodka
• honey
• water
• vanilla bean
• ginger
• orange
• lemon
• mint
• nutmeg
• clove
• black peppercorn
• star anise
• cardamom

Instructions

1. 1 Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
2. 2 Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
3. 3 Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.

By Jordan Jones

Ingredients

• ✓ vodka
• maple syrup

Instructions

1. 1 Pour the vodka and maple syrup into a glass, then stir to dissolve. Enjoy!

By Nils Dahl

Ingredients

• ✓ vodka
• vanilla bean

Instructions

1. 1 Fill a large pot with water and place a sous vide circulator into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's directions.
2. 2 Place vodka and vanilla beans into a sterilized pint-size Mason jar and secure with lid until finger-tight. Lower into the water, ensuring jar is completely covered, and process for at least 8 hours.
3. 3 Remove jar. Cool and store in a dark cupboard, gently shaking occasionally. The extract is ready to use immediately, but the longer it sits, the better it will become.

By France Cevallos

Ingredients

• ✓ vodka
• bloody mary mix

Instructions

1. 1 Just add Tito's Handmade Vodka, bloody mary mix, and ice to a glass.
2. 2 Stir and add your garnishes.

By Tito's Handmade Vodka

Ingredients

• ✓ vodka
• hot chocolate

Instructions

1. 1 Just add infused Tito's to your favorite hot chocolate mixture.

By Tito's Handmade Vodka