Swapna's Cuisine: Liqueur

Sunday, 1 January 2012

Irish Cream Liqueur

Wishing you all a blessed, peaceful and Happy 2012!!!

We love Irish Cream Liqueur and when I saw this recipe few days back I thought of making it for New Year. It has all the things we love....condensed milk, cream, chocolate & alcohol..... Believe me it was one of the best drinks I have made recently... So here I am ringing in the New Year 2012 with Irish Cream Liqueur....

Wednesday, 1 December 2010

Milk Liqueur

It’s December again, my favorite month of the year…… I love this Christmas season, cold winter days, smell of baked goodies, wines, Christmas decorations……the season I eagerly wait for every year….mostly to bake Fruit cakes :)…… hope you all have started your Christmas preparations by now… Here I have already made my wines and baked my first batch of Fruit cakes :)……

Now coming to the recipe for Milk Liqueur, I saw this recipe at Donna Currie’s place originally from Serious Eats…. I immediately wanted to make this Liqueur, but living in a country where alcohol is prohibited it’s impossible to get Vodka or Grappa …. So my next option was using homemade wines :)… so I tried this recipe with my Mixed Fruit Wine and we really loved it… I am now eagerly waiting for my next summer vacation to try its original version with Vodka…. So you can understand how much we loved this one :)…It’s something different and unique… If you like Baileys Irish Cream you will definitely like this too… so try making Milk Liqueur this Christmas and impress your guests…. you only need 5 ingredients and 10 days to make this unique drink :)....

Milk Liqueur

Ingredients:
2 1/2 cups grappa or unflavored vodka
2 cups whole milk
2 cups sugar
2 ounces bittersweet chocolate (preferably 70%), grated
1/2 lemon, seeded and chopped, with rind

Method:

Pour the grappa and milk into an impeccably clean half-gallon glass jar with a tight-fitting lid. Scoop in the sugar, chocolate, and lemon. Cover the jar tightly and shake well to help the sugar begin to dissolve. It will look curdled; that's as it should be, and perfectly safe. Set aside in a cool, dark place and shake or stir with a clean spoon every day for 10 days. Set a cheesecloth-lined colander over a bowl and pour in the mixture. When the mixture has finished draining, squeeze the cloth to release as much of the liquid as possible, and discard the solids.
Line a sieve with a paper coffee filter. Pour in the liqueur and let the mixture drip through the clean bowl—this can take up to 24 hours. Change the filter when it becomes clogged with the residue from the liqueur. I repeat this step once or twice more after all of the liqueur has passed through to clarify it as much as possible.
Pour the liqueur into a decanter with a tight-fitting top. It will keep at room temperature for up to six months.