These are delicious! I made with salted caramel crown. Not sure why people have to make negative comments about alcohol being used.. they give you other options if not… very nice for adult friendly gatherings.
I downloaded this primarily to share the substitute list for alcohol! I've never seen this but will use it often, I'm sure! I'll try the recipe without the alcohol too!
I made these with the white grape juice for my coworkers. It was delicious & acceptable for work environment potluck. There are many substitutes for alcohol recipes I use this list often.
SUBSTITUTES FOR ALCOHOL IN COOKING
Amaretto – Almond extract (1/2 teaspoon extract for 2 tablespoons of Amaretto) or Amaretto syrup such as Davinci.
Anisette – Anise Italian soda syrup or fennel.
Apple Brandy – Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Apricot Brandy – Syrup from a can of apricots in heavy syrup, or apricot preserves.
Beer or Ale – A strong chicken, beef or mushroom broth, or non-alcoholic beer.
Beer or Ale (Light) – Chicken broth, white grape juice or ginger ale.
Bourbon – 1 1/2 to 2 teaspoons of vanilla extract.
Brandy – 1/2 to 1 teaspoon of brandy or rum extract for 2 tablespoons of Brandy. When liquid amount is critical to the recipe, use water or fruit juices corresponding to flavor of brandy (use same amount of liquid as the recipe calls for brandy)
Calvados – Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Chambord – Raspberry juice, syrup or extract.
Champagne – Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
Cherry Liqueur or Cherry Brandy – Syrup from a can of cherries in heavy syrup, or cherry syrup such as Davinci, Syria or cherry preserves.
Claret – non-alcoholic wine, diluted grape juice or cherry cider syrup.
Coffee Liqueur – To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.
Cognac – Apricot, peach or pear juice.
Cointreau – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Crème de cacao – Powdered white chocolate combined with water, or non-alcoholic vanilla extract and powdered sugar.
Crème de cassis – Black currant syrup or black currant jam.
Crème de menthe – non-alcoholic mint extract, mint Italian soda syrup, spearmint extract, or spearmint oil with a little water added. If green color is needed, add a drop of green food coloring.
Curacao – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Framboise – Raspberry juice or raspberry syrup.
Frangelico – Hazelnut or almond extract. Or hazelnut flavored syrup.
Galliano – Licorice extract.
Gewurztraminer -White grape juice combined with lemon juice.
Grand Marnier – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
6 Comments
SUBSTITUTES FOR ALCOHOL IN COOKING
Amaretto – Almond extract (1/2 teaspoon extract for 2 tablespoons of Amaretto) or Amaretto syrup such as Davinci.
Anisette – Anise Italian soda syrup or fennel.
Apple Brandy – Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Apricot Brandy – Syrup from a can of apricots in heavy syrup, or apricot preserves.
Beer or Ale – A strong chicken, beef or mushroom broth, or non-alcoholic beer.
Beer or Ale (Light) – Chicken broth, white grape juice or ginger ale.
Bourbon – 1 1/2 to 2 teaspoons of vanilla extract.
Brandy – 1/2 to 1 teaspoon of brandy or rum extract for 2 tablespoons of Brandy. When liquid amount is critical to the recipe, use water or fruit juices corresponding to flavor of brandy (use same amount of liquid as the recipe calls for brandy)
Calvados – Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Chambord – Raspberry juice, syrup or extract.
Champagne – Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
Cherry Liqueur or Cherry Brandy – Syrup from a can of cherries in heavy syrup, or cherry syrup such as Davinci, Syria or cherry preserves.
Claret – non-alcoholic wine, diluted grape juice or cherry cider syrup.
Coffee Liqueur – To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.
Cognac – Apricot, peach or pear juice.
Cointreau – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Crème de cacao – Powdered white chocolate combined with water, or non-alcoholic vanilla extract and powdered sugar.
Crème de cassis – Black currant syrup or black currant jam.
Crème de menthe – non-alcoholic mint extract, mint Italian soda syrup, spearmint extract, or spearmint oil with a little water added. If green color is needed, add a drop of green food coloring.
Curacao – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Framboise – Raspberry juice or raspberry syrup.
Frangelico – Hazelnut or almond extract. Or hazelnut flavored syrup.
Galliano – Licorice extract.
Gewurztraminer -White grape juice combined with lemon juice.
Grand Marnier – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Grappa – Grape juice.
Grenadine – non-alcoholic grenadine or pomegrana