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 wife/partner/girlfriend:

    Bailey's Irish Cream
    • 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 cream)
    • 1 cup of sugar
    • Blend and refrigerate.
    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 http://www.guntheranderson.com/liqueurs/creambas.htm.
Bill offers ...
    Healey's Irish Cream
    • 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
    Blend for 1 min. Enjoy, but not too much!
OldManStranger offers similar ...
    Here is a recipe I have used for a long long time with good reviews:

    Bailey's Original Irish Cream
    • 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
    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.


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'.

Atholl Brose

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 water.

    Atholl Brose 1
    • 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)
    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).

    Atholl Brose 2
    • 1 qt (1 L) steel-cut oatmeal, uncooked
    • 1 cup heather honey
    • 750 ml single malt whisky
    • Milk or cream to taste
    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.

    Atholl Brose 3
    • 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
    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.

    It looks nutritious, and if you are in a hurry in the mornings, you could have it for breakfast!

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