Cream-based cordials are the ultimate in homemade liqueurs. Rich and luxurious, they can be filled with fresh fruit flavors, suffused with chocolate or nuts, or redolent of spices. Deciding how to flavor these recipes was easy. Achieving the rich, creamy texture was more difficult. We wanted a base that tasted of fresh cream, had just the right amount of sweetness, and would keep in the refrigerator. And we wanted a base that could age long enough for the flavors to blend into a mellow, complex cordial.
After some experimentation, we arrived at a formula for a cream base that can be mixed in bulk and used to make most homemade cream liqueurs. Experiment on your own using this base. Try the recipes elsewhere in this book as flavoring agents for cream-based liqueurs.
Most of the recipes in this chapter specify 80-proof vodka, which makes the alcohol component more subtle in these delicate drinks.
| 1 | can (14 ounces) sweetened condensed milk |
| 1 | can (12 ounces) evaporated milk |
| 1 | cup whipping cream |
| 1 | cup Simple Syrup (see page 6) |
| ¼ | teaspoon potassium sorbate (optional)* |
*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 the other ingredients.
Mix all ingredients together in sterile 2-quart container. Use in the following recipes where Cream Base is indicated.
YIELD: APPROX. 1 QUART
Recipes for Irish Cream seem to make the rounds every Christmas. We tried several, sampled some of the commercial Irish Creams, and then came up with our own version. We hope you like it as much as we do. It’s wonderful added to coffee.
| ¼ | cup light brown sugar |
| ¼ | cup water |
| ½ | teaspoon powdered instant coffee |
| 2 | tablespoons chocolate syrup |
| 1 | teaspoon coconut extract |
| 1 | teaspoon pure vanilla extract |
| ½ | teaspoon almond extract |
| 2 | eggs |
| 2½ | cups Cream Base |
| 1 | cup Irish whiskey or brandy |
Make a simple syrup by bringing brown sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Dissolve coffee in warm syrup. Add chocolate syrup, coconut extract, vanilla, and almond extract. In separate bowl, beat eggs until frothy and fold into Cream Base. Add to syrup. Add whiskey or brandy and whisk to blend. Transfer to a sterile 1-quart container with tight-fitting lid. Cover and refrigerate immediately. Use within 2 weeks.
YIELD: APPROX. 1 QUART
Chocolate, Coffee, and Cream
We can’t think of a better combination for a liqueur than chocolate, coffee, and cream. After you have tried our recipe for Irish Cream, you may be inspired to come up with your own variations.
Health Caution
Since this version of Irish Cream contains uncooked eggs, make sure the eggs you choose are fresh and free of cracks.
Making banana-flavored cream liqueurs requires excellent timing if you start with fresh fruit. Most bananas arrive in the supermarket wearing green jackets, ripen to golden yellow, and quickly develop brown spots, which makes them perfectly fit for banana bread but not for liqueurs. For cream liqueurs, you need perfectly ripe bananas — not too green, not too ripe, not bruised, and never, ever, stored in the refrigerator, where their flavorful sugars are quickly metabolized into starch. A more practical alternative is to use banana flavoring and let somebody else do the banana sitting.
| ½ | cup sugar |
| ½ | cup water |
| 2½ | cups Cream Base |
| 1 | cup 80-proof vodka |
| 1½ | teaspoons concentrated banana flavoring extract |
| ½ | teaspoon pure vanilla extract |
| 6 | drops yellow food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup, Cream Base, and vodka in sterile 1-quart container. Cover and shake to mix. Add flavoring, vanilla, and food coloring, cover, and shake again. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Fruits and Cream
There may be a fruit somewhere that isn’t good in combination with cream, but we couldn’t find one. We made fruit cream liqueurs with fresh fruit, flavoring oils, extracts, and syrups. Flavoring oils, extracts, and syrups have two advantages over fresh fruit. First, they are easier to use, and the quality of the finished liqueurs is comparable to that of liqueurs made with fresh fruits. Second, they are always “in season.” That means you can make these cream liqueurs in the dead of winter — just in time to pour them into decorative bottles and give them as holiday gifts.
This liqueur is a creamier, less cloying alternative to the classic chocolate-covered cherries that are popular holiday gifts. We guarantee that the doorman, cleaning person, mail carrier, and the rest of your service providers will enjoy it — and your services just may improve in anticipation of next year’s homemade gift!
| ½ | cup sugar |
| ½ | cup water |
| 1 | cup 80-proof vodka |
| ½ | cup maraschino cherry juice (juice from 10-ounce jar of cherries) |
| 2 | cups half-and-half |
| ¾ | teaspoon concentrated chocolate flavoring extract |
| 1 | teaspoon imitation almond extract |
| 2 | drops red food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup and vodka in a sterile 1-quart container. Cover and shake to mix. Add cherry juice, half-and-half, chocolate flavoring, almond extract, and food coloring. Cover and shake until evenly colored. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Variation: Maraschino Cherry Cream. Simply forgo the chocolate in the recipe above if you always thought the best part of a Shirley Temple is the cherry.
If you like your coconut straight, this is the liqueur for you.
| 1 | cup sugar |
| 1 | cup water |
| 1 | can (14 ounces) coconut milk |
| 2 | teaspoons imitation coconut extract |
| 1 | cup 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup, coconut milk, and coconut extract in a sterile 1-quart container. Mix thoroughly. Add vodka, cover, and stir or shake until blended. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Coconut Milk?
Coconut milk isn’t really milk. It’s finely pureed coconut and is lighter than the other liquids in this recipe.
Coconut Liqueurs
You’ll notice that our recipes for coconut liqueurs call for 100-proof vodka. That’s because the coconut milk base stands up to the vodka better than does the Cream Base.
Also, because the liqueurs do not contain milk or milk products, you can store them for a longer period than you can liqueurs made with a cream or milk base. They do tend to separate, however, with the alcohol sinking to the bottom and the coconut floating to the top. Just shake vigorously before serving to disperse the coconut throughout the liqueur.
Rum, coconut, and pineapple are one eternal triangle that doesn’t lead to trouble. If you’re a skier, sledder, or shoveler, this liqueur is just the ticket to take off the chill after your winter-time outdoor activities.
| 1 | cup sugar |
| 1 | cup water |
| 1 | can (14 ounces) coconut milk |
| 1 | teaspoon pure vanilla extract |
| 2 | teaspoons imitation coconut extract |
| 1 | cup Pineapple Rum (see chapter 8) |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup, coconut milk, and vanilla and coconut extract in a sterile 1-quart container. Mix thoroughly. Add Pineapple Rum, cover, and stir or shake until blended. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Variation: Strawberry-Coconut Cream. Replace Pineapple Rum with 1 cup vodka and ¾ cup strawberry syrup for this strawberry-coconut treat.
Even when it’s coupled with cream, lemon’s light and lively flavor keeps its zip and cleanses the palate. Try serving your guests the tiniest glass of Lemon Dream Cream between courses at your next Italian dinner and see how effectively it enhances the flavors that follow.
| ½ | cup sugar |
| ½ | cup water |
| 1 | cup Lemon Vodka (see chapter 8) |
| 2½ | cups Cream Base |
| ½ | teaspoon pure vanilla extract |
| 2 | teaspoons lemon extract |
| 6 | drops yellow food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup and Lemon Vodka in a sterile 1-quart container. Cover and shake to mix. Add Cream Base, vanilla, lemon extract, and food coloring. Cover and shake until evenly colored. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Lemon Dream Soda
Make this Lemon Dream Soda for a cool and refreshing summer sipper.
Fill half a tall glass with Lemon Dream Cream Liqueur, add a scoop of lemon-lime or lemon sherbet, and carefully add lemon-lime soda to fill. Top with a dollop of whipped cream and a cherry. For a colorful variation, use orange sherbet and top with a sprig of mint.
If your taste tends toward the exotic, try this distinctive liqueur. Your friends may not know exactly what fruit they’re tasting, but they’ll be sure to ask for more. The blending of mango, cream, and spices makes this one of our most sophisticated recipes.
| 1 | cup ripe mango |
| 1 | cup Spiced Rum (see chapter 8) |
| ½ | cup sugar |
| ½ | cup water |
| 1½ | cups Cream Base |
| ½ | teaspoon pure vanilla extract |
| 1 | teaspoon lemon extract |
| 4 | drops yellow food coloring |
| 2 | drops red food coloring |
Cut flesh away from pit of mango. Discard pit and puree fruit in blender. Transfer to covered container, add Spiced Rum, and macerate for 2 weeks, stirring frequently for maximum surface contact with the alcohol.
Use a fine-mesh strainer to strain out solids. Transfer liquid to a sterile 1-quart container. Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Add syrup, Cream Base, vanilla and lemon extracts, and yellow and red food coloring to jar. Cover and stir or shake to blend. Refrigerate immediately and use within a few days.
YIELD: APPROX. 1 QUART
Serving Suggestion
Serve Mango Cream well chilled with a twist of lemon and a slice of cheesecake for a dessert you and your guests will want to linger over. Delicious!
You can find mangoes in the produce section of the supermarket, waiting patiently to ripen to the point where they lose their astringent flavor and hard texture. The ideal mango is slightly soft and has a rosy blush on smooth yellow-green skin. If the mango doesn’t give when you squeeze it, it’s not ripe. Buy it anyway. It will blush nicely in a fruit bowl and soften up after a few days at room temperature.
A little like a sophisticated eggnog, this cordial is sure to be a hit at your holiday party. The combination of orange, spices, and cream is subtle and smooth, with just enough sweetness to make it sing. The spices stay suspended in the Cream Base, so you don’t need to strain them out.
| ½ | cup sugar |
| ½ | cup water |
| 1 | cup brandy |
| ¼ | teaspoon orange flavoring oil |
| ½ | teaspoon pure vanilla extract |
| 2½ | cups Cream Base |
| ¼ | teaspoon ground cinnamon |
| ¼ | teaspoon ground cloves |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup, brandy, and flavorings in a sterile 1-quart container. Add Cream Base, cinnamon, and cloves. Cover and shake until thoroughly mixed. Refrigerate immediately and age for 1 week before serving. Store for up to 1 month.
YIELD: APPROX. 1 QUART
Orange Liqueurs
Visit a region where oranges are grown, and you’ll realize that there are as many varieties of oranges as there are of apples. Each variety may have a slightly different flavor or degree of sweetness. Commercial orange flavorings are more consistent, but they do vary from company to company.
Suggestions for Use
Add some Brandy-Orange Cream Liqueur to freshly brewed coffee or a strong cup of tea for a perfect nightcap.
Remember when you were a kid and went to the corner store for a Creamsicle on a hot summer day? You can capture some of that magic with this recipe.
| ½ | cup sugar |
| ½ | cup water |
| 1½ | cups 80-proof vodka |
| ¼ | teaspoon sweet orange flavoring oil |
| 2 | teaspoons pure vanilla extract |
| ½ | cup condensed orange juice* |
| 1 | can (14 ounces) sweetened condensed milk |
| 4 | drops red food coloring |
| 6 | drops yellow food coloring |
Make a simple syrup by bringing sugar and ½ cup water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine vodka and flavorings in sterile 1-quart container. Add syrup, condensed orange juice, and condensed milk. Add yellow and red food coloring, adjusting the amount if necessary to achieve a creamy orange color. Cover and shake vigorously. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Variation: If you’d like a slushier version of this liqueur, pour it into an ice cube tray without the dividers, freeze for 1 to 3 hours, and spoon into footed sundae cups. It makes a wonderfully light dessert served with almond cookies or ladyfingers.
Condensed Juice
*Condensed orange juice is made using 1 can frozen orange juice concentrate and 2 cans water.
Quick & Easy
You won’t need to worry about serving dessert if you make this liqueur your meal’s finale. We first made it with fresh peaches macerated in vodka for 2 to 3 weeks. We strained out the fruit, then proceeded as in the following recipe, adding the peach-flavored vodka to the Cream Base and the remaining ingredients. You can make your cordial that way if peaches are plentiful and if you have the time. When we tried the recipe using the peach flavoring extract, however, we were able to produce the same creamy peach flavor with a lot less work. Quick and easy doesn’t mean inferior quality in these cordials.
| ½ | cup sugar |
| ½ | cup water |
| 2½ | cups Cream Base |
| 1 | cup 80-proof vodka |
| 3 | teaspoons concentrated peach flavoring extract |
| ½ | teaspoon pure vanilla extract |
| 6 | drops yellow food coloring |
| 2 | drops red food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup, Cream Base, and vodka in a clean 1-quart container. Add flavorings, cover, and shake to mix. Add yellow and red food coloring and shake again until evenly colored. Cover and store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
A Wonderful Smell
Peaches and Cream Liqueur smells heavenly. For that reason, we like to serve it in wide-mouthed wineglasses to take full advantage of the delectable aroma.
We’ve never met a raspberry we didn’t like. If you’ve made the Raspberry Liqueur in chapter 2, you’ll understand why. If you haven’t tried that recipe yet, we suggest that you do so — but make a double batch. One batch will be for sipping, the other for this sinfully rich cream liqueur.
| ½ | cup sugar |
| ½ | cup water |
| 1 | cup Raspberry Liqueur (see chapter 2) |
| ½ | cup brandy |
| ½ | teaspoon lemon extract |
| 2 | cups Cream Base |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup, Raspberry Liqueur, brandy, and lemon extract in a sterile 1-quart container. Cover and shake to mix. Add Cream Base, cover, and shake again. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Picnic on the Beach
Pack this beach snack for you and your favorite companion. Line two kiddie beach buckets with colorful napkins. Add to each a small bottle of Raspberry Cream Cordial; a baby food jar filled with brown sugar; another jar filled with sour cream; a small tub of softened cream cheese blended with a tablespoon of Raspberry Cream Cordial and chopped walnuts; small, crispy rice crackers; and a container of fresh raspberries. Tuck a seafood fork, canapé knife, and cordial glass into each bucket. Then enjoy your repast like this: Spread cream cheese on crackers and nibble as you sip Raspberry Cream Cordial. For dessert, spear each raspberry with the tiny fork and dip it first into sour cream and then into brown sugar. Finish with a second serving of Raspberry Cream Cordial.
If someone had told us that a liqueur this delicious could be made this easily with strawberry syrup, we wouldn’t have believed him. If you want to make Strawberries and Cream with fresh strawberries, you can do it by macerating sliced strawberries in vodka, straining them out, and adding the flavored vodka to the remaining ingredients. That works great in June. For the rest of the year, you’ll get equally lovely results with flavored syrups.
| ½ | cup sugar |
| ½ | cup water |
| 2½ | cups Cream Base |
| 2 | teaspoons strawberry extract |
| 1 | cup 80-proof vodka |
| ¾ | cup strawberry syrup |
| 2 | drops red food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup, Cream Base, vodka, and strawberry extract in a sterile 1-quart container. Add strawberry syrup and food coloring, cover, and shake to mix. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Delicious Desserts
This liqueur makes wonderful parfaits — pretty, pink, and practically effortless. Or try it over sponge cake for an easy — but sophisticated — dessert.
If you are one of those folks who think a little almond goes a long way, you may want to experiment to see just how much almond flavoring to add to this liqueur. Start out with half the amount suggested and add more until you’ve created the perfect cordial for your taste.
| ½ | cup sugar |
| ½ | cup water |
| 1 | cup brandy |
| 1½ | teaspoons almond flavoring oil |
| ½ | teaspoon pure vanilla extract |
| 2½ | cups Cream Base |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup, brandy, and vanilla and almond flavoring in a sterile 1-quart container. Add Cream Base, cover, and shake until well mixed. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Nuts and Cream
Nuts and cream make a delightful combination, and if you use the flavorings and syrups we recommend, creamy nut cordials are among the easiest and most delicious liqueurs you can make. We usually have at least one of these nutty cordials in the refrigerator because they make tasty additions to coffee at the end of a meal. They are mellow and mild and complement most desserts — from elegant tortes to simple sugar cookies.
Pousse-Café
Creamy Almond Delight is a wonderful ingredient for a pousse-café, which is made from different liqueurs poured carefully into a glass so that one floats on top of the other.
Pour ½ glass Crème de Cacao, then ½ glass Creamy Almond Delight over the back of a spoon to keep the liqueurs separate.
Sip and enjoy.
Think about the most delicious chocolate you’ve ever tasted — smooth, rich, creamy, and wickedly decadent. Then imagine that it is laced with hazelnuts. If that sounds like heaven to you, just wait until you taste this liqueur. Nobody turns down seconds!
| 1 | cup brandy |
| ½ | cup hazelnut syrup |
| 3 | tablespoons chocolate syrup |
| 1 | teaspoon pure vanilla extract |
| 2½ | cups Cream Base |
Combine brandy, hazelnut syrup, chocolate syrup, and vanilla in a sterile 1-quart container. Add Cream Base, cover, and shake until well mixed. Store in the refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Chocolate Creativity
Find the tiniest containers to fill with Chocolate Hazelnut Cream Liqueur, then replace some of the candy in a box of chocolates with them. You’ll satisfy your sweetie’s sweet tooth and create a creative impression at the same time. You may need to store this gift in the refrigerator, but you’ll get a warm reception.
Butter pecan is always one of the flavors available at specialty ice cream shops. Butter Pecan Cream Cordial has all the appeal of the ice cream, but with a kick.
| ½ | cup sugar |
| ½ | cup water |
| 1 | cup 100-proof vodka |
| 3 | teaspoons concentrated butter pecan flavoring extract |
| ½ | teaspoon pure vanilla extract |
| 2½ | cups Cream Base |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine vodka and flavorings in sterile 1-quart container. Add Cream Base and syrup and shake until well mixed. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
At a recent family gathering of 20 people, we took a little ribbing about the quart jars of multicolored cream liqueurs that filled one shelf of the refrigerator. Of course, everyone wanted to taste them. When our guests had gone, the Pralines and Cream jar was almost empty. Delicious alone or as an addition to coffee, it won’t last much longer in your house than it did in ours!
| ½ | cup light brown sugar |
| ½ | cup water |
| 1 | cup brandy |
| 1½ | teaspoons concentrated praline flavoring oil |
| ½ | teaspoon pure vanilla extract |
| 2½ | cups Cream Base |
Make a simple syrup by bringing brown sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine brandy and flavorings in a sterile 1-quart container. Add Cream Base and syrup, cover, and shake until well mixed. Store in refrigerator for up to 1 month.
YIELD: APPROX. 1 QUART
Add Liqueurs to Desserts
Any liqueur on these pages is a welcome addition to a number of dessert recipes, including this easy cheese cake, below.
Pecan Cheesecake
| ¼ | cup Creamy Pecan Cordial |
| 8 | ounces cream cheese, softened |
| ¼ | cup orange juice |
| 2 | cups whipped dessert topping |
| 1 | prepared graham cracker crust |
| Caramel ice cream topping to taste | |
| Chopped toasted pecans |
Combine cordial and cream cheese by hand. Blend in orange juice using electric mixer. Blend in whipped topping and pour mixture into crust. Refrigerate until firm. Drizzle ice cream topping over cheesecake and sprinkle with pecans.