2019-02-06 / Community


with Allison Meadows Beggs

One of my most recent guilty pleasures is cream sipping liqueurs in a variety of flavors. I recently learned I can make them myself and thought I would share some of my favorites. Kreamy Kahlua is a simple and easy version of one of my favorites. A little dab makes a great double as coffee creamer. Lemon Cream Liqueur is both indulgent and incredibly fresh. And, last but certainly not least, my favorite all-time creamy libation – Marzipan Crème Liquor. I had this for the first time when visiting Germany at Christmas. Now I know how to make my own! Next week, I’ll share a few other favorites that are more fruity than creamy and perfect for those summer days ahead…yes, I promise they’re coming. Happy eating!

Kreamy Kahlua

3 1/4 C. sugar
1 vanilla bean, split
2 oz. instant coffee or espresso
1 fifth of Brandy
3 C. boiling water

Put vanilla bean in the bottom of a sterile bottle with lid or cork. Boil water, stir in coffee and sugar. Let cool and add brandy. Pour into bottle and cap tightly. Let set for 30 days.

Lemon Cream Liqueur

1 1.5 liter bottle 190 proof grain
7 lemons, rinds removed with
white pith (use lemon pulp for
another project)

Additional ingredients
for one batch
1 C. lemon infused alcohol
the “batch”
3 C. heavy cream
2 C. half and half
2 1/2 C. granulated sugar
1 vanilla bean, split, seeds
1 T. pure vanilla
3/4 C. brandy

To make base, place the grain alcohol in a large glass jar with a lid. Add the lemon to the jar. Put on the lid and steep for at least one week (hint: the longer it steeps, the better it is. To make the liqueur, in a large heavy bottomed sauce pan, add heavy cream, half and half, sugar and vanilla. Bring to a boil, stirring constantly to dissolve the sugar and to keep from scorching. Reduce heat and simmer for five minutes until the consistency is very thick. Remove from heat and cool completely. When cool, add one cup of the lemon infused alcohol, the vanilla extract and the brandy. Place liquid in a sterile bottle with lid and store in the freezer.

Marzipan Crème Liqueur

1 1/2 C. heavy cream 1 14-oz.
can sweetened condensed
1 1/2 C. whipping cream
1 C. almond flavored liqueur
2/3 C. vodka
1 tsp. vanilla extract
2 T. almond extract
Pour all ingredients in a
blender and blend until
smooth. Store in an airtight
sterile jar with lid in the refrigerator. Shake well before serving and serve chilled.

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