No cream liqueur fan need miss out with my simple and quick Amaretto White Cream Liqueur recipe. Using only 4 ingredients, this recipe makes 1ltr of delicious almond flavoured cream liqueur that's reminiscent of Bakewell Tart. It lasts way past 2 weeks so also a great gift idea decanted into smaller bottles maybe? Oh, it;s also dairy free and vegan too as well as being naturally gluten free.
1400ml tintin coconut milk needs to be 60% or over in coconut extractneeds to be 65% or over in coconut extract
150gCaster Sugar
other ingredients
200mlalmond liqueuror a supermarket Amaretto
250mldairy free milk
250mlsoya cream or usual dairy free alternative
Instructions
To make the condensed 'milk'
Tip the contents of the tinned coconut milk into a large saucepan.
Add the 150g caster sugar and stir to combine, the liquid may appear lumpy unless you buy the creamed milk version, don't worry if it is lumpy.
Turn the hob onto full heat and stir until all the coconut lumps have melted, then leave to boil for 20 minutes.
Stir occasionally as the liquid reduces. You want to keep the liquid at a rapid/rolling boil stage (bubbles rolling into the centre of the pan from the edges)
Remove the pan from the heat after 20 minutes, pour into a jug and set on a window sill to cool.
To make the Amaretto White Cream Liqueur
Measure out the 'cream' and 'milk' into a blender.
Add the cooled condensed 'milk' and blend.
Finally pour in the measured Disaronno and give the liqueur a final blend.
Pour into a 1ltr container (you may have a bonus 50ml just for you to celebrate your successful alchemy) Pop in the fridge and serve over ice when cooled.
Notes
This will keep in the fridge for well over 2 weeks...if indeed it lasts that long!