8 cups boiling water
16 bags Chai black tea (Stash brand)
1/2 cup Spiced rum (Captain Morgan)
1/2 cup vanilla vodka (Stoli Vanil)
2 cinnamon sticks, plus more for serving
2 cups sweetened condensed milk (Eagle brand)

Pour boiling water into a 4 quart slow cooker. Place tea bags in slow cooker and secure lid with tea bag tabs hanging outside. Let steep for 10 minutes. Remove tea bags and discard. Stir in rum and vodka. Add cinnamon sticks. Cover and cook on low setting for 2 hours. Stir in condensed milk and switch to warm setting for serving.

Serve in Irish coffee mugs with cinnamon stick swizzles.

Serves 10

1 cup sugar
1/2 cup water
2 pounds kiwis (about) large, peeled, diced
1 tablespoon vodka

Bring sugar and 1/2 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Cool.

Puree the diced kiwi in a processor. Set aside 1 cup of the puree. Strain the remaining puree through a fine sieve. Combine both purees, the syrup and the vodka in an ice cream maker and process according to the manufacturer’s instructions.

Transfer to a container and freeze.

Can be made 2 days ahead.

2 cups.

1/3 oz vodka
1/3 oz Passoa® liqueur
1/3 oz silver tequila
1 dash orange juice
1 dash lime juice

Shake ingredients on ice until cold. Strain into a shot glass, and serve.

Source: 123Drinks.net

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter
4 oz. chocolate chips
3 eggs
1 1/2 cups sugar
4 tablespoons coffee liqueur
2 tablespoons Irish Creme liqueur
1 tablespoon vodka
3/4 cup coarsely chopped walnuts (opt.)
Kahlua Glaze:
1 1/4 cups powdered sugar
3 tablespoons coffee liqueur

Sift flour with baking powder and salt.

In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside.

In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur, Irish Creme liqueur and vodka. Fold in nuts.

Pour into 13×9-inch pan and bake at 350° about 25 minutes. Cool in pan.

Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired.

Cut into squares and serve

2 cups vodka
1 cup sugar
3 vanilla beans, split in half crosswise and lengthwise

In sterilized quart screw top jar, mix vodka, sugar and the split vanilla beans. Cover tightly and shake jar until sugar dissolves. Allow mixture to stand (steep) in a cool dark place for 1 month. Remove vanilla beans; discard.

Transfer liqueur to clean decorative bottles with tight fitting lids. If desired, add a vanilla bean to each bottle for garnish.

Seal and label.

Store at room temperature.

Makes 2 1/2 cups of liqueur.

4 scoops lemon sorbet
2 oz. chilled vodka, citrus vodka or limoncello (Italian lemon liqueur)
2 oz. Prosecco or other sparkling wine or champagne
2 sprigs fresh mint

Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add Prosecco or champagne. Pour into chilled martini glasses and serve.

Garnish with a sprig of mint.

Makes 2 servings

1 1/2 oz Vodka
3/4 oz Coffee flavored brandy

Pour over ice cubes in old-fashioned cocktail glass.

1 1/2 oz. Kahlua
1 oz. vodka
1 scoop chocolate ice cream — (1 to 2)
3 oz. crushed ice (optional)

Blend all ingredients until smooth and pour into a chilled goblet.

Makes 1 drink

2 oz. Vodka
1 oz. Kahlua

Combine ingredients in a rocks glass filled with crushed ice. Stir