Fruit and berry cream liqueurs for every taste

Cream always rises, and there are no exceptions in the world of liqueurs. Cream liqueurs are considered the most elegant, richest and most desirable among lovers of sweet alcohol. Few individual ingredients change the character of a liqueur as much as cream. The drink changes its essence. If it was once just fruity, herbal or sweet, then after the addition of cream it becomes both more expressive and more savory. Gotta cook!

Well, how should you cook? We must continue to cook, because these are not the first and, perhaps, not the last recipes for cream liqueurs on our website. There are a couple of imitations of Baileys, there are also several similar cream liqueurs (even with Nutella), home-made Advocate is prepared with the participation of dairy products, and where without creamy Limoncello? The time has come to show you that the world of cream liqueurs is limitless, that there are no restrictions in it, except for the shelf life of such a drink. But most importantly, show how easy it is!

And it’s really very simple. By and large, you need to prepare the simplest tincture, which will take a minimum of time and effort, and then sweeten it with the so-called creamy syrup, which consists of dairy products and sugar. Many such syrups have been invented, but for almost all experiments in this direction, three should be enough for you: simple butter syrup as a general purpose sweetener brown cream syrup for sweetening whiskey or brandy liqueurs, as well as creamy yoghurt syrup – for fresh fruit liqueurs. Combine, experiment, enjoy!

Cream Syrup Recipes

Simple cream syrup

Combine cream and sugar in a heavy bottomed saucepan. Place the saucepan over medium heat and bring the mixture to a low simmer, stirring vigorously, especially as the cream begins to boil. Remove from heat and mix well with condensed milk. Pour the syrup into a sterile jar, close tightly and store in the refrigerator. The syrup should be used within 2 weeks.

Brown cream syrup

Combine cream, sugar, coffee and cocoa in a heavy bottomed saucepan. Bring the mixture to a low boil, stirring constantly, especially as the cream begins to boil. Remove from heat, wait for the creamy base to cool for 10 minutes. Strain the cream through a sieve into a sterile jar and mix with condensed milk. Close the jar tightly and store in the refrigerator for up to 2 weeks.

Creamy yoghurt syrup

Combine cream and sugar in a heavy bottomed saucepan. Bring the mixture to a low boil, stirring constantly, especially as the cream begins to boil. Remove from heat, mix with yogurt. Pour the finished syrup into a sterile jar, close tightly and store in the refrigerator for no more than 2 weeks.

The fact that the cream is always going up is not always a good thing. Any cream liqueur can exfoliate sooner or later. Emulsifiers are added to commercial cream liqueurs and special equipment is used to mix the ingredients, which, as you know, is either not acceptable or not available at home. Liquor quickly returns to its original form after intensive shaking before serving, so there is nothing to worry about.

Cream liqueur recipes

Cream liqueur “Orange nostalgia”

This simple, milky, sweet orange blend is a real time machine. It satisfies tasters even with the most modern tastes, but it can always stir up nostalgic feelings and remind you of childhood or a pleasant moment when this drink was tasted for the first time. You just have to prepare the liquor and find the right moment to drink it. Summer seems to be perfect for this!

In a jar of suitable volume, mix vodka and orange zest, mix well and close tightly. Keep for 5 days, strain into a sterile jar, mix with syrup, close tightly and refrigerate for 2-3 days. In the future, the finished liquor must be stored in the refrigerator. Guaranteed shelf life 1 month. After a couple of weeks, the cream may peel off and collect at the top of the container. If this happens, just give the jar a good shake so that the syrup mixes back into the flavored alcohol.

Liqueur “Peach Praline”

In a jar of a suitable volume, mix vodka, peaches and vanilla, mix well. Close the jar tightly and leave in a dark, cool place for 5 days. Strain through a sieve, pour into a sterile jar, mix with syrup and extracts, close tightly and refrigerate for 2-3 days. Drink within 1 month. Mix well while slicing.

Cream liqueur “Sour Apple”

Mix vodka, apples, walnut kernels and cinnamon in a suitable jar. Mix well, close tightly and leave in a dark, cool place for 5 days. Strain through a sieve into a sterile jar and mix with syrup. Close the jar tightly and refrigerate for 2-3 days. Drink within 1 month. Mix well while slicing.

Strawberry cream liqueur Crema alla Fragola

Italians know a lot about alcohol and this story does not end with Limoncello. A similar drink, using creamy yoghurt syrup, is mentioned in the recipes for strawberry liqueurs, which also feature the legendary and the same Italian Liquore di Fragole, where strawberries are complemented by a spicy mixture. Use any berries in place of strawberries and you won’t be disappointed (blackberries are especially good).

Rinse the strawberries, sort and cut in half (or quarters if the berry is large). Place the berry in a jar of a suitable size and add vodka (instead of vodka, it is better, of course, to use grappa or any quality fruit brandy). Close the jar tightly and leave in a dark, cool place for 3-5 days. Every day, the contents must be mixed several times. Strain the fragrant tincture through a sieve, do not squeeze the strawberries, so that later it is easy to get rid of the turbidity.

Combine the cream, milk and sugar in a heavy bottomed saucepan and bring the mixture to a boil over medium heat, stirring constantly. As soon as the creamy syrup boils, it must be immediately removed from the heat and vanilla extract or sugar added. Allow the syrup to cool and pour it through a sieve into the previously prepared strawberry tincture, mix well and pour into sterile bottles. The liquor is ready. Store in refrigerator and consume within 1 month. Mix well while slicing.

Cream is always on top!