Homemade cream liqueur and Nutella liqueur

Irish Cream. So much beauty in this phrase. Cream liqueur. Beilis is not the only representative of this vast group. The same Cream is also in the famous African liqueur Amarula, and in half of Sheridans, and even in the Baltic Vana Tallinn. Well, we will add “thick creams” to our homemade cream liqueurs.

The article is dedicated to all those who have just realized that there is a little more than a week left before the New Year. Those who at that moment bulged their eyes and began to sort through the options in a panic, frantically leafing through Rum recipes in search of “quick” drinks for the New Year’s table. I simplify the task as much as possible – cream liqueurs can be drunk at least on the day of their preparation. But it’s better to wait, well, at least a couple of days. Irish Cream, by the way, in the West is considered such a Christmas drink, almost like Egg Nog. Almost.

Not only Irish whiskey can be used as an alcohol base. It can be safely replaced with bourbon or some inexpensive scotch – they will make the drink soft, like almost any Irish whiskey. But rye (rye) or Islay scotch will give the liquor complexity and depth. Finally, cream liqueur is very good with brandy, the main thing here is to find a very soft and without harshness in the taste of cognac. Well, if you don’t want to spend money, you can try your homemade “imitations”, for example, homemade cognac and whiskey.

Cream liqueur with homemade condensed milk

We cook condensed milk ourselves. Sounds great. The author of this recipe was seriously puzzled by the problem of almost all Irish Krims – a thick, viscous body that goes badly with some drinks, for example, with tea. The liqueur is not as thick as our homemade Baileys, but no less tasty and even better in some ways. Complex ingredients are replaced, supplemented, modified.

Condensed milk

Combine milk, sugar, and vanilla pod (cut and de-seeded) in a large heavy-bottomed saucepan. The larger the pan in diameter, the faster the milk will evaporate, which is what we need. Bring the milk to a boil over medium heat, stirring constantly and vigorously, cleaning the bottom and sides of the pan so that the milk does not burn. When the milk boils, reduce the heat to a minimum. We continue to cook, stirring, until it is reduced to 530-590 ml.

Instead of a vanilla pod, the equivalent of vanilla extract, vanillin, or vanilla sugar can be used. Vanilla pod can be replaced with 1-2 tsp. vanilla sugar or vanilla on the tip of a knife. Cocoa beans (nuts) can be ordered online, or can be replaced with the equivalent of cocoa powder, but it will not be the same.

If you cook on a relatively medium heat and stir vigorously, then this process will take about half an hour. On minimum heat – about 2 hours. After that, already condensed milk must be poured into a measuring heat-resistant measuring container to find out the exact volume, and then add cream, roasted almonds, cut into thin slices, cocoa beans, coffee beans and salt. Heat to steam, remove from heat and hold covered for 10 minutes.

Preparation of liqueur

Strain the milk through a fine tea sieve and let it cool for 5-10 minutes, stirring occasionally to speed up the cooling. If desired, homemade condensed milk can be a little interrupted (mixed) with immersion blenders – this will reduce the likelihood of lumps of fat forming when storing liquor in the refrigerator. Now you need to add whiskey or imitation whiskey from moonshine / vodka / alcohol: pour in whiskey in a thin stream, stirring the milk intensively.

You can drink liquor right away, but it’s better to wait a couple of days. Store preferably in sterile bottles in the refrigerator. No preservatives are used here, except for sugar, so homemade cream liqueur can be stored for no longer than 2 months, but it is better to use it a month in advance. You can drink it simply with ice or add it to coffee, black tea, various cocktails (very tasty with ice cream, bananas and cocoa). Liquor goes well with rooibos, especially caramel.

Irish Cream liqueur “foreign”

The recipe is very similar to our good old homemade Baileys (1 recipe), but with some amendments. For some reason, he was very fond of in the West, apparently because of the simple recipe and the ingredients available to them. I still like the first recipe, but this one will also pass for a “classic”. For the first time, or maybe not, it was described by the Dutchwoman Yvette van Boven in her book Home Made Winter.

You can also add to the liquor (this is for thought): a couple of eggs, 1 tsp. vanilla extract, 1/3 tsp. lemon extract, ¼ tsp. coconut and/or almond extract. How to prepare extracts was briefly mentioned by the venerable Don Anointed in an article with recipes for vanilla liqueurs – study. There is scope for a flight of fancy.

Cooking Dutch cream liqueur is very simple. Place all ingredients in a blender and blend until smooth. This is where all the wisdom ends. You can drink immediately, but it is better to wait a couple of days. Liquor should be stored in a clean bottle in the refrigerator for up to 2 months. Chocolate syrup, by the way, can also be used homemade, but it’s better not to bother and buy it in a store. The best option is Monin syrups or something like that.

Nutella Chocolate Nut Cream Liqueur

Yes, this is such an unusual drink. I remember that as a child I devoured this yummy with spoons, and my happiness knew no bounds. Now, of course, Nutella is not cheap, but for the New Year’s table … well, just once … well, to be nostalgic …

In a medium saucepan, mix Nutella, sugar and vanilla extract (for its recipe, see the article with the recipe for coffee liqueur, it also says in what proportions it can be replaced with vanillin or vanilla sugar). Cook the base over medium heat, stirring vigorously and adding the cream. Stir and cook until the mixture begins to boil and a smooth “creamy” mass is formed. Remove from heat and let cool to room temperature. While stirring, pour in vodka, if desired, add more – here to taste. Let the liquor rest for a couple of days and serve. It will keep in the refrigerator for at least 3 weeks, depending on your luck.

Please yourself, please your relatives, friends, close friends. Read the Rum Diary and don’t know the troubles 😉 All the best to you in the future!