Switch It Up!
Three variations to suit every taste
Coffee Cream Liqueur
Increase espresso to 2 tsp. Reduce whisky to 1/2 cup. Add 3/4 cup Kahlua. Continue with recipe.
Reduce whisky to 1/2 cup and add 1 cup Butter Ripple Schnapps. Continue with recipe.
Chai Cream Liqueur
Omit cocoa, espresso and extracts. Add 3 chaitea bags to the cream, 1/2 cup water, 1/4 tsp each ground cinnamon and ground ginger and 1/8 tsp
each ground cardamom and cloves in a saucepan. Bring to boil, stirring for 5 min. Pour into a bowl. Remove tea bags. Continue with recipe.
Four Ways To Use It
Melt 100 g chopped dark, milk or white chocolate with 1 cup any Cream Liqueur in a small saucepan over medium. Whisk to combine. Pour into fondue
pot. Serve with chunks of fruit and biscotti.
Arrange ladyfingers in 1 layer on the bottom of an 8 × 8-in. dish until completely covered. Pour 1 cup Coffee Cream Liqueur over ladyfingers. Beat
3/4 cup 35% cream with an electric mixer until stiff peaks form when beaters are lifted. Beat in 1/2 475-g container of mascarpone and 3 tbsp granulated sugar. Spread mixture over ladyfingers.Smooth top. Sift cocoa powder on top. Refrigerate at least 2 hours before serving.
Chai-Spiced Eggnog Cocktail
Combine 1/3 cup Chai Cream Liqueur with 2 tbsp spiced rum and 1 egg yolk in a cocktail shaker. Shake vigorously for 10 sec. Pour into a glass filled
with ice. Garnish with grated nutmeg. Serve immediately.
Whisky Ice Cream
Beat 1 cup 35% cream with an electric mixer on medium-high until stiff peaks form. Gradually pour in 3/4 cup any Cream Liqueur and continue beating
until combined. Scrape into a 9 × 5-in. loaf pan and cover with plastic. Freeze until firm, about 4 hours.