Food recipes
Liqueur Base
Liqueur Base Ingredients: cream, whipped, cream topping, pressurized milk, canned, condensed, sweetened Directions: Whisk cream and milk together until well blened. Divide into 2 equal parts of 1 2/3 cups (400ml) each...
Liqueur Base
Ingredients:
cream, whipped, cream topping, pressurized
milk, canned, condensed, sweetened
Directions:
Whisk cream and milk together until well blened.
Divide into 2 equal parts of 1 2/3 cups (400ml) each.
Use 1 part to make each recipe below or make a double recipe of your favorite.
Irish Isles Cream: Irish Isles Cream is an affordable simulation of the famous Irish Cream.
Use rye whiskey for a Canadian version.
Miniature bottles of coconut rum are available in most liquor stores.
Combine one half recipe liqueur base, 1 cup (250ml) Irish Whiskey, 1/4 cup (50ml) coconut rum or 1/2 teaspoon (2ml) coconut extract, 1 tablespoon (15ml) chocolate drink syrup and 1 teaspoon (5ml) vanilla extract.
Pour into a clean bottle with a tight fitting lid.
Store in refrigerator for up to 2 months.
Spanish Cream: Spanish Cream combines the requisite liqueurs for Spanish coffee in a convenient ready to use form.
Combine one half recipe liqueur base, 3/4 c (175 ml) brandy, 1/2 c (125ml) coffee liqueur and 1/4 c (50ml) Triple Sec.
Pour into a clean bottle with a tight fitting lid.
Store in refrigerator for up to 2 months.
Ingredients:
cream, whipped, cream topping, pressurized
milk, canned, condensed, sweetened
Directions:
Whisk cream and milk together until well blened.
Divide into 2 equal parts of 1 2/3 cups (400ml) each.
Use 1 part to make each recipe below or make a double recipe of your favorite.
Irish Isles Cream: Irish Isles Cream is an affordable simulation of the famous Irish Cream.
Use rye whiskey for a Canadian version.
Miniature bottles of coconut rum are available in most liquor stores.
Combine one half recipe liqueur base, 1 cup (250ml) Irish Whiskey, 1/4 cup (50ml) coconut rum or 1/2 teaspoon (2ml) coconut extract, 1 tablespoon (15ml) chocolate drink syrup and 1 teaspoon (5ml) vanilla extract.
Pour into a clean bottle with a tight fitting lid.
Store in refrigerator for up to 2 months.
Spanish Cream: Spanish Cream combines the requisite liqueurs for Spanish coffee in a convenient ready to use form.
Combine one half recipe liqueur base, 3/4 c (175 ml) brandy, 1/2 c (125ml) coffee liqueur and 1/4 c (50ml) Triple Sec.
Pour into a clean bottle with a tight fitting lid.
Store in refrigerator for up to 2 months.