1. Irish Whisky
Cream Liqueur
(Top) |
4 Egg yolks
14 oz Sweetened condensed milk
10 oz Cream
3 T Chocolate-flavored dessert topping
2 t Coconut essence
15 oz Whisky |
Beat the egg yolks until thick and creamy. Stir in the condensed
milk, cream, chocolate topping, coconut essence and whisky. Mix thoroughly
and bottle. Store up to 3 weeks in the refrigerator. |
2. Irish Cream Liqueur #1
(Top) |
1 ts Instant coffee
1/2 ts Pure vanilla extract
1/4 ts Almond extract
2 c Irish whiskey
1 cn Sweetened condensed milk
4 lg Eggs |
Add flavorings to whiskey and blend in blender. Add milk and blend on
low speed for 1 minute. Add eggs and pulse stir for 1 minute (use the lowest
speed on blender and turn on-off about eight times). |
3. Bailey's Irish Cream - Copycat
(Top) |
1 c Light cream
1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee crystals
2 tb Chocolate syrup
1 ts Vanilla
1 ts Almond extract |
Combine all the ingredients in a blender set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. The liqueur will keep
for at least 2 months if kept cool. Be sure to shake the bottle well before
serving. |
4. Rum Cream Liqueur
(Top) |
1 14 oz Can sweetened condensed milk
1 c Dark rum
1 c Heavy cream
1/4 c Chocolate-flavored syrup
4 ts Instant coffee powder
1/2 t Ground cinnamon
1/2 t Vanilla extract
1/4 t Coconut extract |
Combine all ingredients in blender or food processor. Whirl at high speed
until well blended and smooth. Serve immediately over ice. Or cover tightly
and store in refrigerator up to 2 weeks. Stir before serving. |
5. Irish Cream Liqueur
(Top) |
1 1/4 c Or up to 1 3/4 cups Irish Whiskey,or brand
rye Whiskey, bourbon, scotch
14 oz Eagle Brand SWEETENED CONDENSED milk
(not evaporated milk)
1 c Whipping cream or coffee Cream (1/2 PINT)
4 Eggs *
2 tb Chocolate flavored syrup
2 ts Instant coffee
1 t Vanilla extract
1/2 t Almond extract. |
In blender container, combine all ingredients, blend until smooth. Store
tightly covered in refrigerator up to one month. Stir before serving |
6. Irish Cream Liqueur
(Top) |
1 c Light whipping cream
14 oz Sweetened condensed milk
1 1/2 c Irish whiskey
1 ts Instant coffee
2 tb Chocolate syrup
1 ts Vanilla extract
1 ts Almond extract
|
In blender container, combine all ingredients, blend until smooth. Store
tightly covered in refrigerator up to one month. Stir before serving |
7. Irish Cream Liqueur
(Top) |
1 1/4 c Or up to 1 3/4 cups Irish
-whiskey, or brand
Rye whiskey, bourbon, scotch
14 oz Eagle brand sweetened
-condensed milk
(not evaporated milk)
1 c Whipping cream or coffee
-cream (1/2 pint)
4 Eggs *
2 tb Chocolate flavored syrup
2 ts Instant coffee
1 ts Vanilla extract
1/2 ts Almond extract. |
In blender container, combine all ingredients, blend until smooth. Store
tightly covered in refrigerator up to one month. Stir before serving |
8. Creamy Tropical Liqueur
(Top) |
2 cans cream of cocoanut -- (coco-lopez)
2 cans condensed milk
4 ounces bacardi white rum -- (4 to 6)
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla extract |
Mix all ingredients in a blender or food processor. Store refrigerated.
Remove from refrigerator a half hour prior to serving and warm slightly. |
9. Cranberry Creme Liqueur
(Top) |
1 can sweetened condensed milk
1 can jellied cranberry sauce
1 can frozen cranberry juice cocktail (12 oz)
1 cup evaporated milk or half and half
2 cups vodka |
Combine all ingredients in a blender or food processor until smooth.
Cover and chill overnight to blend flavors. Store in covered container in
therefrigerator. |
10. Irish Cream Liqueur
(Top) |
3 Eggs
1 tb Vanilla
2 ts Coconut extract
3 tb Chocolate syrup
14 oz Sweetened condensed milk
2 c Irish whiskey |
Combine all ingredients in a blender for 3 minutes. Refrigerate until
thick, approximately 3-4 weeks. |
11. Irish's Cream Liqueur
(Top) |
2 Eggs
1 1/3 c Evaporated milk
1/2 ts Chocolate syrup
1 ts Vanilla
1/3 ts Lemon ext
1/4 ts Instant coffee
1 3/4 c Irish whiskey |
Place all ingredients in a blender; blend well. Bottle and let
mellow in fridge at least one week before serving. We found this best after
1 to 2 weeks. Store in frig. liqueur may be served at room temp by removing
from fridge an hour or two before serving. |
12. Homemade Cream Liqueur
(Top) |
1 cn 14 oz Eagle Brand CONDENSED
SWEETENED Milk
(Not evaporated milk)
1 1/4 c Flavored liqueur (almond,
Coffee, orange or mint)
1 c Whipping cream or coffee
Cream (1/2 PINT)
4 Eggs *
|
In blender container, combine all ingredients, blend until smooth.
Store tightly covered in refrigerator up to one month. Stir before serving.
* Use only Grade A clean, uncracked eggs. |
13. Irish Cream Liqueur
(Top) |
1 1/4 c Or up to 1 3/4 cups Irish
Whiskey,or brandy, rum, rye Whiskey, bourbon, scotch
1 14 oz can Eagle Brand
SWEETENED CONDENSED milk
(not evaporated milk)
1 c Whipping cream or coffee
Cream (1/2 PINT)
4 Eggs *
2 tb Chocolate flavored syrup
2 ts Instant coffee
1 ts Vanilla extract
1/2 ts Almond extract.
|
In blender container, combine all ingredients, blend until smooth. Store
tightly covered in refrigerator up to one month. Stir before serving.
* Use only Grade A clean, uncracked eggs. |
14. Cream Liqueur Base #1
(Top) |
None |
To 1 1/2 cups (12 oz) liqueur or cordial (your choice), add 7 oz sweetened
condensed milk and 5 oz evaporated milk. Chill thoroughly before serving. |
15. Cream Liqueur Base #2
(Top) |
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whipping cream
1 cup Simple Syrup (see below)
1/4 teaspoon potassium sorbate (optional*) |
The book Cordials From Your Kitchen by Pattie Vargas and Rich Gulling
is a veritable treasure-trove of cream liqueurs. Cream liqueur recipes
are fairly rare in the homemade-liqueur world, not least because of the
care you need to take in storing them, so Vargas and Gulling's work is especially
commendable. At the core of each of their cream liqueurs is a cream
base, which becomes an ingredient in the other liqueurs. To save space
in the individual liqueurs, here is the recipe for the cream stock they
use. Cream Base (yield approx. 1qt) Mix all ingredients together.
Keep refrigerated.
* Potassium sorbate will help stabilize the liqueur. It is available
where wine-making supplies are sold or through mail-order catalogs.
Dissolve potassium sorbate in heated Simple Syrup before mixing it with
other ingredients. |
16. Simple Syrup
(Top) |
1 unit sugar
1 unit water |
Boil sugar and water together until sugar has completely dissolved.
Don't simmer or boil for long periods. Let cool before mixing with
liqueurs. |
Linlithgow
Amateur Fermentation Society 