Cream liqueur: 5 recipes at home

Cream liqueur - a special kind of drink, it is famous for its thick consistency, velvety taste and rich flavor. The strength of this liqueur is usually no more than 20%.

Banana cream liqueur

Ingredients

1. Bananas - 3 pcs.

2. Vodka - 300 ml

3. Condensed milk - 1 can

4. Chicken eggs - 2 pcs.

5. Milk - 150 ml

The method of preparation

1. In a container with high sides, mix condensed milk with an alcoholic base, add eggs, milk and a chopped banana without peel. Using a blender, beat everything thoroughly.

2. Strain the finished liquor through a fine strainer and pour into a glass container.

3. Put the liqueur in the refrigerator for 30 minutes before tasting. Store the drink for no more than 2-3 weeks.

Lemon cream liqueur

Ingredients

1. Lemons (medium size) - 12 pcs.

2. Granulated sugar - 2 kg

3. Milk (homemade or unpasteurized) - 2 liters

4. Alcohol (not less than 70%) - 1 liter

5. Vanilla pod - 1 pc.

The method of preparation

1. Wash the lemons thoroughly, pat dry with paper towels and carefully peel them in any way convenient for you.

2. Put the prepared zest into a glass container and pour the alcohol base. Insist 4 days in a dark place.

3. After the specified time, strain the tincture into a clean container through a sieve or cheesecloth.

4. Cook from milk, granulated sugar and vanilla seeds syrup.

5. Filter the milk syrup cooled to room temperature through a purchased or homemade filter.

6. Mix lemon tincture with syrup and pour into glass bottles.

7. Store the finished cream liqueur in the refrigerator.

Chocolate cream liqueur

Ingredients

1. Dark chocolate - 200 g

2. Vodka - 1,5 л

3. Granulated sugar - 1 kg

4. Milk - 1 liter

5. Vanilla sugar - 2 g

The method of preparation

1. Place the chocolate bar in the freezer for 5 minutes, then grate it on a medium grater.

2. Put the prepared chocolate in a glass container, add vanilla sugar and pour the alcohol base. Let it brew for 1 week at room temperature, shaking the chocolate tincture daily.

3. After the specified time, cook the syrup from sugar and milk.

4. Then pour the tincture into the cooled milk syrup and continue to insist in a cool dark place for 5 weeks.

5. Filter the finished liquor and pour it into glass bottles. Store in the refrigerator.

Coconut cream liqueur

Ingredients

1. Coconut flakes - 400 g

2. Condensed milk - 2 cans

3. Water - 400 ml

4. Vodka - 1 л

The method of preparation

1. Pour coconut flakes into a glass container and pour the alcohol base. Insist 10 days in a dark place, remembering to shake every 2 days.

2. After 10 days, filter the tincture through a purchased or homemade filter and mix it with water and condensed milk. Continue to insist for 3-4 days in the refrigerator. Important! Do not shake the liquor. A fatty film should form through the condensed milk and must be removed at the end of stage 2.

3. As soon as we get rid of the fat, filter the finished liquor and continue to insist for another 7 days.

4. After the specified time, once again get rid of the fatty fraction and pour the finished liquor into glass bottles.

5. Store the finished product in the refrigerator.

Cream liqueur with Nutella

Ingredients

1. Nutella nut paste - 180 g

2. Granulated sugar - 120 g

3. Vanilla extract - 1 tsp.

4. Thick cream - 300 ml

5. Vodka - 500 ml

The method of preparation

1. Mix nut paste, granulated sugar and vanilla extract in a saucepan. Put on medium heat and bring to a boil, gradually adding cream, and stir vigorously with a wooden or silicone spatula.

2. As a result, we should get a homogeneous creamy nutty mass. Cool to room temperature.

3. Pour the alcoholic base into the container, mix thoroughly and pour into glass bottles.

4. Let the cream liqueur stand in the refrigerator for 1-2 days before tasting. It is advisable to store the finished drink for no more than 3 weeks.

History of cream liqueurs

The ancestors of modern liqueurs are considered to be medicinal elixirs, which were invented in the XIII century.

The industrial pioneers were the French, who combined alcohol and dairy products and as a result received cream liqueur.

Later, the fashion for emulsion liqueurs was taken up by the whole world. In order to 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, in France, emulsion liqueurs based on cognac are very popular, in Italy - on the basis of grappa, in Ireland - on the basis of whiskey, and in Mexico, tequila and mezcal (a strong drink made from agave) are used as an alcoholic base.

Among the cream liqueurs, there are some favorites, and the top 5 can be distinguished, although this is a largely subjective opinion:

1. Baileys - is the most popular Irish cream liqueur with a strength of 17%. It contains cream and whiskey.

2. Amarula - is a South African sweet cream liqueur with a strength of 17%. It contains ivory fruit - marula and cream.

3. Vana Tallinn Cream - is an Estonian cream liqueur with a strength of 16%. It contains the classic rum-based liqueur Vana Tallinn and fresh cream.

4. Sheridan’s - This is an equally famous Irish liqueur with a strength of 15.5, which is mostly famous for its two-section bottle. The drink is made on the basis of Irish whiskey, one part is a coffee liqueur with the flavor of chocolate, nuts and caramel, and the other is a vanilla cream liqueur.

5. Dooley’s - it 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 spirits

1. Cream liqueur is very thick compared to classic liqueur.

2. High sugar content, up to 15 cm per cubic centimeter.

3. These liqueurs are made with the addition of dairy products, mostly fresh cream.

4. Cream liqueurs are very high in calories. Those who follow their figure should refrain from drinking this drink.

How to drink cream liqueur

1. Neat with ice in a wide glass.

2. From small liqueur glasses, but in this case it is better to serve the drink at room temperature.

3. Added to club cocktails and hot drinks.

As for the culture of serving the liquor, everything is simple. Cream liqueur is a classic representative of digestif and is always served after the end of the meal.

To make such a liqueur at home, you do not need to make special efforts. Everything is very simple, and most importantly, fast.

For cream liqueur, it is recommended to use whole unpasteurized milk, but if you cook from store-bought milk, white flakes may appear during the cooking process. You can get rid of them at the filtration stage.

Update: 05.11.2017

Category: Liqueurs and Tinctures