Italian Cream Liqueur Recipe
I know, it’s not Friday and I’m posting a drink recipe, but hey, it’s Christmas so all bets are off. Weekday drinking is on the menu until we’re all boozed out on New Year’s Day. So it’s a huge festive cheers to you with a big glass of my Italian Cream Liqueur.
Man, or woman, can not live by Baileys alone, I think that’s how the phrase goes. We need a selection of cream liqueurs to sip over ice at Christmas, and this Italian variety is right up my street. It’s no secret that I absolutely bloody love Amaretto; it’s almondy, marzipan flavour is divine. Pair this with double cream, condensed milk, vodka and just a hint of vanilla and you have a nutty, creamy liqueur screaming out for some ice and just a tiny dusting of fresh nutmeg. This festive drink needs no sitting time, just a brief chilling in the fridge and you’re ready to go. Serve as a wonderful after dinner shot or use a bigger glass as an excuse not to make a dessert; just open a packet of soft amaretti biscuits to go with.
If you’ve left it too late to shop, or have a last minute gifting situation on your hands, then look no further than a bottle of Italian Cream Liqueur. Just don’t taste it first, you’ll never want to give it away if you do.
Suffice to say, I’ve bought a new bottle of Amaretto for Christmas to fulfil all my cocktail needs; who doesn’t love a Christmas day Amaretto Sour? The vodka I hid from George who is always on the snaffle for ‘spare’ alcohol.
Now you can either make this in a blender or in a jug with a whisk. Either way you don’t want to over mix or you’ll end up with an expensive batch of very boozy butter. Combine the cream, condensed milk, vodka, amaretto, vanilla and just a tiny drop of almond extract for luck.
I used my trusty Vitamix (if anyone needs the best ever Christmas present, then ask for one of these) and I blended the ingredients, briefly, on low, until just combined.
Using a funnel, so you don’t lose a single drop of this amazing drink, pour into the bottle of your choice.
Chill until super cold, then tie a bow on the bottle to gift to someone you really love. Or pour yourself a glass, over ice, with just a tiny dusting of freshly grated nutmeg.
We’re off to a pre Christmas wedding at the end of this week, then it’s back for all systems go with the countdown to the big day. I’ll get through it clutching a big glass of Italian Cream Liqueur. Wish me luck.
Merry Christmas and lots of love to you and yours from me and mine.
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Italian Cream Liqueur Recipe
Makes around 700ml
You will just need a blender, or just and a whisk, and a pretty bottle/bottles to store
250ml double cream
170ml condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Gently whisk all the ingredients together in a jug until combined, or, on a low speed in your blender, lightly blend the ingredients.
Pour into a bottle/bottles, tie with a bow if you’re gifting, and store in the fridge for up to a month, or until you’re ready to sip, over ice, with just a tiny dusting of freshly grated nutmeg.