Emulsions with Eggs or Cream
Whiskey liqueurs - Bailey's Irish Cream
Wal writes ...
This is the world's top-selling liqueur. Gilbey's in Ireland didn't
know what to do with its surplus of spirit, but luckily someone came
up with the idea of a bottled Irish coffee. It was launched in 1975
and was an immediate success because it contains everything doctors
say is good for you - alcohol, rich cream, caffeine. It is 17%abv. If
we assume that it is basically an Irish coffee with different
proportions, here is a possible recipe to try out on your
Bailey's Irish Cream
There are recipes using condensed milk substitutes, but why not go for
the real O'Connor.There is a recipe for a substitute Cream Base from
- 500 ml. (2 cups) rich (double) cream (the light has thickeners)
- 500 ml. (2 cups) Irish style whiskey (40%av)
- 3-4 tsp. instant coffee (real coffee is acidic, which might curdle the
- 1 cup of sugar
- Blend and refrigerate.
Bill offers ...
Healey's Irish Cream
Blend for 1 min. Enjoy, but not too much!
- 3 eggs
- 1/2 tsp coconut essence
- 1 and 1/2 tbsp chocolate syrup
- 1 can eagle brand condensed milk
- 11oz 15% cream
- 1 cup of white rum or whatever you like
OldManStranger offers similar ...
Here is a recipe I have used for a long long time with good reviews:
Bailey's Original Irish Cream
Combine all the ingredients in a blender set on high speed for 30
seconds. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to
shake the bottle well before serving. Makes 4 cups.
- 1 cup Light cream (or half&half)
- 14 oz can Eagle Brand Sweetened Condensed milk
- 1 and 2/3 cup Irish Whiskey (or scotch)(I don't know about bourbon)
- 1 tsp Instant coffee
- 2 Tbsp Hershey's chocolate syrup
- 1 tsp Vanilla
- 1 tsp Almond extract
Wal writes ...
Alcohol is suitable to emulsify and preserve creamy ingredients.
Advocaat, a Dutch speciality, is an alcoholic egg yolk emulsion. In
Germany it is known as 'eierlikor' or 'eiercognac'. Dave Broom in
'Spirits & cocktails' says this about its origins:
"Its original incarnation was as a planter's drink in Holland's
Brazilian enclaves, where the fruit of the abacate tree would be
fermented and drunk. When the planters returned home they found that
abacate trees were distinctly thin on the ground and, warping the
original name to advocaat, decided to use eggs instead."
'Abacate' is portugese for avocado, in French it's 'avocat'.
I could not find any reference to fermenting avocadoes, and it does
not seem to me to be a suitable fruit (being high in oil) to ferment.
In Brazil, avocadoes are popular as a dessert though, and there is a
recipe for 'creme de abacate' (avocado cream). The main product of
the former Dutch colony of Suriname was sugar cane, and I can imagine
that white rum could have been added to an avocado cream to make a
local specialty. Perhaps our Dutch distillers could help here. In the
Philippines you see avocado ice cream and avocado milkshake, so the
idea is not that weird.
Although there are recipes for Advocaat that have milk, condensed
milk or cream, the original only uses egg yolks. 'Warninks' is a
popular Dutch brand. For those who do not have a cholesterol problem
here is a recipe
- 10 egg yolks
- 2 pkts. vanilla sugar (or 2 tsp. extract, or 1 stick of vanilla)
- 250 g. (1 cup) sugar
- 500 ml. (2 cups) brandy or gin 40%abv
- 250 ml. (1 cup) water
- Beat egg yolks and sugar, add diluted gin and vanilla.
It would be advisable to add lecithin as an emulsifier, otherwise you
need to keep shaking the bottle all the time. About 5 grams (1 tsp.)
should be sufficient.
For those who have a cholesterol problem or do not like eggs, we
could attempt to resurrect the original avocado version. Avocadoes
oxidise (turn brown) easily, so acid needs to be added. Ascorbic
acid, is a good anti-oxidant, and could be added additionally. Try
this as an alcoholic version of 'creme de abacate':
Creme d'avocat (Avocado cream liqueur)
- 3 large ripe avocadoes (yellow inside)
- juice of 1 lime (or lemon)
- 250 g. sugar (1 cup)
- 500 ml. (2 cups) white rum
- 250 ml. (1 cup) water
- 5 g. (1 tsp. lecithin)
- Blend avocado pulp, sugar and lime juice and lecithin. Blend in
diluted white rum. It should be absolutely smooth and creamy. Vanilla
is not normally added to 'creme de abacate'.
Mc Wal writes ...
From the files of http://www.florilegium.org, beverages-msg. - a forerunner
of a Highland Cream:
It was very common to mix whisky with honey and oatmeal in the past.
The resulting brose is even now often served at festive celebrations,
drunk as a liqueur or mixed with stiffly whipped cream and served
with shortbread as a dessert. Some traditional recipes leave in the
whole oatmeal while the one below, reputed to have come from a Duke
of Atholl, uses only the strained liquid from steeping the oatmeal in
Atholl Brose 1
Put the oatmeal into a bowl and add the water. Leave for about an
hour. Put into fine sieve and press all the liquid through. Add honey
to the sieved liquid and mix well. Pour into a large bottle and fill
with whisky. Shake well before use.
(The remaining oatmeal is for making porridge or oatcakes).
- 6 oz/175 g medium oatmeal (1 and 1/2 cups)
- 4 tbsp heather honey
- 1 and 1/2 pt/750 ml whisky
- 3/4 pt/450 ml water (2 cups)
Atholl Brose 2
Put the oatmeal in a 2 qt open glass container and cover the oats
with water. When the liquid is opaque, strain the liquid through a
fine sieve into a sealable container. Add honey, whisky and cream and
refrigerate for 2 weeks. Agitate daily to ensure a proper emulsion.
- 1 qt (1 L) steel-cut oatmeal, uncooked
- 1 cup heather honey
- 750 ml single malt whisky
- Milk or cream to taste
Atholl Brose 3
In a large bowl mix oats and water, stir, let the mixture sit until
the water is totally absorbed (overnight).
Add 1-11/2 cups additional water to mixture. Let it sit 2 hours.
Strain mixture through fine sieve.
Add whisky, honey and cream. Mix until well blended.
Best served cold.
- 2-3 cups rolled oats
- 2-3 cups water
- 1-1 and 1/2 cups additional water
- 4 cups whisky
- 1 cup honey
- 1 cup cream
It looks nutritious, and if you are in a hurry in the mornings, you
could have it for breakfast!