Contents
Cream liqueur – a special type of drink, it is famous for its thick texture, velvety taste and rich aroma. The strength of such a liquor, as a rule, is no more than 20%.
Baileys recipe here
Banana cream liqueur
Ingredients
Bananas – 3 pcs.
Vodka – 300 ml
Condensed milk – 1 can
Chicken Eggs – 2 pieces.
Milk – 150 ml
Method of preparation
In a container with high sides, mix condensed milk with an alcohol base, add eggs, milk and chopped banana without peel. Using a blender, beat everything thoroughly.
Ready liquor must be filtered through a fine strainer and poured into a glass container.
Before proceeding with the tasting, we send the liquor to the refrigerator for 30 minutes. Keep the drink no more than 2-3 weeks.
Lemon cream liqueur
Ingredients
Lemons (medium size) – 12 pcs.
Granulated sugar – 2 kg
Milk (homemade or not pasteurized) – 2 l
Alcohol (not less than 70%) – 1 l
Vanilla pod – 1 pc.
Method of preparation
Lemons must be thoroughly washed, wiped dry with paper towels and carefully remove the zest in any way convenient for you.
We shift the prepared zest into a glass container and fill it with an alcohol base. We insist 4 days in a dark place.
After the specified time, we filter the tincture into a clean container through a sieve or gauze.
We make syrup from milk, granulated sugar and vanilla seeds.
Cooled to room temperature, milk syrup is filtered through a purchased or home-made filter.
Mix lemon tincture with syrup and pour into glass bottles.
Store the finished cream liqueur in the refrigerator.
Chocolate cream liqueur
Ingredients
Dark chocolate – 200 g
Vodka – 1,5 l
Granulated sugar – 1 kg
Milk – 1 liter
Vanilla sugar – 2 g
Method of preparation
Place the chocolate bar in the freezer for 5 minutes, then grate it on a medium grater.
Transfer the prepared chocolate to a glass container, add vanilla sugar and pour over the alcohol base. Let it brew for 1 week at room temperature, shaking the chocolate tincture daily.
After the specified time, cook the syrup from sugar and milk.
Then pour the tincture into the chilled milk syrup and continue to infuse in a dark, cool place for 5 weeks.
Ready liquor must be filtered and bottled in glass bottles. Keep refrigerated.
Coconut cream liqueur
Ingredients
Coconut flakes – 400 g
Condensed milk – 2 cans
Water – 400 ml
Vodka – 1 l
Method of preparation
Pour the coconut flakes into a glass container and pour the alcohol base. We insist 10 days in a dark place, not forgetting to shake every 2 days.
After 10 days, we filter the tincture through a purchased or home-made filter and mix it with water and condensed milk. We continue to insist 3-4 days in the refrigerator. Important! Do not shake the liquor. Because of the condensed milk, a fatty film should form and it must be disposed of at the end of stage 2.
As soon as we got rid of fat, we filter the finished liquor and continue to infuse for another 7 days.
After the specified time, we once again get rid of the fatty fraction and pour the finished liquor into glass bottles.
Store the finished product in the refrigerator.
Cream liqueur with Nutella
Ingredients
Nutella nut butter – 180 g
Granulated sugar – 120 g
Vanilla extract – 1 tsp
Heavy cream – 300 ml
Vodka – 500 ml
Method of preparation
In a saucepan, mix the nut butter, granulated sugar and vanilla extract. We put on medium heat and bring to a boil, gradually adding cream, and intensively stir the mass with a wooden or silicone spatula.
As a result, we should get a homogeneous creamy-nut mass. Cool down to room temperature.
Pour the alcohol base into the container, mix thoroughly and pour into glass bottles.
Before tasting the cream liqueur, it is necessary to insist in the refrigerator for 1-2 days. It is advisable to store the finished drink for no more than 3 weeks.
History of cream liqueurs
Medicinal elixirs, which were invented as early as the XNUMXth century, are considered to be the ancestors of modern liqueurs.
The industrial pioneers were the French, who combined alcohol and dairy products and the result was cream liqueur.
Over time, the whole world picked up the fashion for emulsion liqueurs. And in order to somehow stand out among their competitors, manufacturers began to experiment with the recipe and adapt it to national preferences.
Today you can try different variations of cream liqueur. For example, cognac-based emulsion liqueurs are very popular in France, grappa-based in Italy, whiskey-based in Ireland, and tequila and mezcal (strong agave drink) are used as an alcohol base in Mexico.
Among cream liqueurs, there are favorites, of which 5 leaders can be distinguished, although this is more of a subjective opinion:
Baileys – This is the most popular Irish cream liqueur with a strength of 17%. It contains cream and whiskey.
Amarula – This is a South African sweet cream liqueur with a strength of 17%. It contains the fruits of the elephant tree – marula and cream.
Old Tallinn Cream – This is an Estonian cream liqueur with a strength of 16%. It contains classic rum-based Vana Tallinn liqueur and fresh cream.
Sheridan’s – This is a no less famous Irish liquor with a strength of 15,5, which is more famous for its two-section bottle. The drink is made on the basis of Irish whiskey, one part is a coffee liqueur with a taste of chocolate, nuts and caramel, and the second is a vanilla cream liqueur.
Dooley’s – This is a German cream liqueur with a strength of 17%. It contains vodka, cream and toffee candies (for us, the more familiar name for toffee).
The main differences between emulsion liqueurs and dessert and hard drinks
Cream liqueur is very thick compared to classic liqueur.
High sugar content, up to 15 cm per cubic centimeter.
These liqueurs are prepared with the addition of dairy products, mostly fresh cream.
Cream liqueurs are very high in calories. Those who follow their figure is better to refrain from drinking this drink.
How to drink cream liqueur
In pure form with ice in a wide glass.
From small liquor glasses, but in this case it is better to serve a drink at room temperature.
Added to club cocktails and hot drinks.
As for the culture of serving liquor, everything is simple here. Cream liqueur is a classic digestif and is always served at the end of a meal.
To prepare such a liqueur at home, you do not need to make much effort. Everything is very simple, and most importantly, quickly.
For cream liqueur, it is recommended to use whole unpasteurized milk, but if prepared from store-bought milk, white flakes may appear during the cooking process. You can get rid of them at the filtering stage.
Relevance: 05.11.2017
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs