It’s……decadent.
'Tis the Season so I wanted to share my go-to homemade Irish cream liqueur recipe with the sub. Kept secret for years, the guy who gave it to me let me make a video about it last year so now it belongs to the world.
1 750ml bottle Irish whiskey 2 14oz/415ml cans of condensed milk 1/2c/120mls of heavy cream 3 tblspn/45mls honey 3 tblspn/45mls vanilla extract (ok to use artificial) 2 tblspn/12g unsweetened cacao/cocoa powder 2 packets/6g instant coffee
You owe it to yourself to try this. I've made it with both an immersion blender and a regular blender, but shaking the ingredients in something large and sealable also works. And if anyone uses this is a cocktail, comment the recipe because I only drink it straight which is super unhealthy lol. For history, context and ingredient notes check out the video I made about it, which I’ll link to in a comment. Happy drinking!
Need to grab a bottle for the holiday season and looking to try something other than the classic Bailey’s.
40 Creek, O’Caseys, O’Darbys, Carolans, PJs, Gretzkys, Buffalo Trace Bourbon Cream. Seems like the category really expanded in the last decade and even has flavoured options too.
Anybody here have a sweet tooth and can recommend a Bailey’s alternative?
My gf made this holiday latte for me and it was amazing! Half milk, half eggnog, splash of peppermint cream liqueur. I’d bought the oat milk eggnog and wasn’t a fan of it straight but love it in this festive morning beverage 🎄
The LCBO never has it in stock anywhere in the province, but any cocktail bar making an aviation must have a supply. I'm befuddled.
Hello all, I hope everyone is having a great weekend!
I'm leaving this with no flair because it's a commercial intent. So "home cooking" is not applicable, and neither of the other flairs.
I'm prepping cream liqueurs on a small scale, with the following formula I've developed per litre: 250 ml non-dairy cream, 300 ml homemade sweetened condensed milk (using lactose free milk, with a specific level of sweetness I want to achieve) 450 ml base spirit (resulting in 18% ABV), soy Lecithin to help with separation, and finally, different flavor essences depending on the flavor I'm after.
The use of non-dairy cream and the lactose free milk is to be inclusive of lactose intolerant individuals.
But blending the ingredients results in an unyielding foam that's proven problematic, causing a layer of rigid, thick foam to develop at the top of each bottle, which needs shaking to be able to pour because it blocks the spout of the bottle, and this shaking aggravates the problem further.
Do you think it's the non-dairy cream that's causing this? Should I drop the lactose free thing to get rid of this?
I've thought about preparing in batches, leaving them to sort of decant, if you will, in polyester gallons equipped with spouts at the bottom, so that I can leave the foam to aggregate on top and then drain the liquid from below via the spouts directly into bottles.
How does that sound?
Any help is appreciated, thank you!
Not media, I know, but I'm keen for suggestions anyway.
Does anyone have the ingredients listings? It's not on the bottle and I'm trying to find if it contains dairy.
Had a showerthought yesterday about steaming either some Baileys, Cool Swan, or RumChata. They're pretty thick though so maybe would be better off frothed instead of steamed?
Edit: got home from work and the liquor store with abottle of RumChata. 3:1 liqueur : 2%milk. I wasn't interested in testing with oat milk this time. It steamed relatively well, may try again with just straight RumChata to see how it takes air.
Flavor: heating did wonders to the RumChata, it brought the cinnamon flavor to life. It's always a cinnamon forward liqueur but the cinnamon definitely steps up when heated. The alcohol gets a bit sharp, much as other heated liquors do (in my experience).
Overall, I will definitely keep experimenting on this one. I think it'll make a delicious iced latte with RunChata being a tasty beach liqueur. It was pretty good.
I have the base down OK, but my problem is that I would like to make it creamier. I make a Horchata base but this is still to watery for my liking. Coconut cream is out as an additive...it's just way too strong as a flavor and ruins the mix. Maybe I could make some almond or other nut cream to thicken it? Maybe from Macadamia nuts?
Hello all and tia, just wondering if anyone has had any experience adding creams to liqueur. I recently made some rockmelon liqueur and the recipe I found made mention of milk or cream as it wasn’t in English and when translated it’s not definitive. Once I added milk to a small amount it curled n was no good
They're about the only drink I've had that I actually like. Like drinking ice cream, but with that alcohol taste, and the two actually mix quite well. I've also quite liked the little bit of flavored vodka I've had (my mom drinks straight up vodka and that is just not my thing at all).
I'm still very touchy around alcohol since I don't want to become an alcoholic like my mom, but I might start buying these cream liqueurs to drink in moderation on the weekends and shit...I'm gonna get a job soon, so damn, I might need something to drink.
It’s winter and this time of year I usually love to taste a bit of frangelico or hazelnut liqueurs or pecan bourbons, but I can’t seem to find any of that sort. Anyone have suggestions of things to try? I’ve seen ti arrangés de ced' vanille macadamia which is rum , but I’m not sure if it’s more rum than liquer and I’m not a big rum drinker. Also saw elgsnaps which might be almost vodka and I like vodka less than rum. I think I’d be lot better off if I didn’t strongly dislike everything anise.
Everything is pricey so I’m hesitant to buy a bottle to try. It’s been a long time since I’ve had amaretto or disarno but stil because of $$ idk if I want to buy a whole bottle to find I’m not a fan.
'Tis the Season so I wanted to share my go-to homemade Irish cream liqueur recipe with the sub. Kept secret for years, the guy who gave it to me let me make a video about it last year so now it belongs to the world.
1 750ml bottle Irish whiskey
2 14oz/415ml cans of condensed milk
1/2c/120mls of heavy cream
3 tblspn/45mls honey
3 tblspn/45mls vanilla extract (ok to use artificial)
2 tblspn/12g unsweetened cacao/cocoa powder
2 packets/6g instant coffee
I've made this with both an immersion blender and a regular blender, but shaking the ingredients in something large and sealable also works. And if anyone uses this is a cocktail, comment the recipe because I only drink it straight which is super unhealthy (thankfully I only drink it once a year). For history, context and ingredient notes check out the video I made about it, which I’ll link to in a comment. Happy drinking!
