Drinks · Uncategorized

Chocolate cream liqueur

Gail

Chocolate cream liqueur is a delightful holiday treat that can be sipped plain or used like Irish Cream in your recipes. You can omit the alcohol for an amazing hot chocolate for the kids.

A plain stemmed liqueur glass is filled with a milk chocolate colored liqueur. Whipeed cream is swirled on the top and the photo has a red organza background and is lit from the left side.

It’s been too long since my last post. I went to Cambodia and had no oven so no way to bake.

While I was away, my house flooded and I’ve been dealing with insurance and contractors since August.

I’ve been cooking but it’s been hard to get things photographed and find time to write posts. So I’ll be featuring some simple recipes to get us going again.

A few years ago I picked up an old Better Homes and Gardens Chocolate cookbook from a used bookstore. I’ve been meaning to make some of the recipes in it for some time.

This recipe looked simple enough to make in a kitchen with limited supplies. And, homemade liqueurs make wonderful gifts.

The original recipe was flavored with a little chocolate extract. I decided to intensify the chocolate flavor by using cocoa powder instead. After all, you can never have enough chocolate, right?

You cook everything on the stove before you add the alcohol. So if you want an amazingly thick, decadent hot chocolate, you can serve up the hot chocolate before adding the alcohol. You could also add the alcohol while this is hot and serve it as an adult hot chocolate.

This chocolate cream liqueur is potent. A little goes a long way.  You’ll have plenty to share with friends or to drizzle on holiday cakes.

Yield: 4 1/2 cups

Chocolate cream liqueur

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 20 minutes

Ingredients

  • 1 14-ounce can sweetened condensed milk
  • 1 1/4 cup whole milk
  • 3/4 cup heavy cream
  • 2 teaspoons instant coffee crystals
  • 1 egg yolk
  • 1/2 cup cocoa
  • 1 cup whiskey
  • 1/3 cup rum
  • 1 tablespoon vanilla

Instructions

  1. In a large, heavy saucepan mix sweetened condensed milk, milk, cream and instant coffee crystals. Cook and stir over medium heat until the coffee crystals are dissolved.
  2. In a heat-resistant bowl, beat the cocoa into the egg yolk. Gradually add the hot milk mixture to the cocoa mixture while whisking. Mix in about 2 cups of the hot milk mixture. Then mix the cocoa mixture with the remaining milk mixture in the large saucepan.
  3. Bring to a boil, stirring constantly. Then cook 2 minutes more. At this point, you have decadent hot chocolate.
  4. Remove from heat and let cool to lukewarm. Add the remaining ingredients and mix thoroughly.
  5. Transfer to a bottle or jar and chill in the refrigerator. Shake well before serving.
  6. May be stored in the refridgerator for 2 months.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 183Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 48mgCarbohydrates: 19gFiber: 0gSugar: 17gProtein: 4g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

© Gail

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