3 liqueur to impress your friends!
published on 31 May, 2019 at 11:40
Chocolate liqueur:
INGREDIENTS
300ml milk
250ml whipping cream
300g hazelnut spread
100ml pure alcohol
DIRECTIONS
1. heat the milk and whipping cream into a pan. Add the hazelnut spread and let it cook for 5 minutes.
2. Let the mixture cool, and then add the alcohol
3. Pour it into a bottle and refrigerate for one whole day.
300ml milk
250ml whipping cream
300g hazelnut spread
100ml pure alcohol
DIRECTIONS
1. heat the milk and whipping cream into a pan. Add the hazelnut spread and let it cook for 5 minutes.
2. Let the mixture cool, and then add the alcohol
3. Pour it into a bottle and refrigerate for one whole day.
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Homemade limoncello:
INGREDIENTS
5 lemons
500ml pure alcohol
500ml water
450g sugar
DIRECTIONS
1. Clean the lemons well. Remove the lemon peel and let it steep in alcohol for at least 15 days. The longer it steeps, the brighter the color and stronger the lemon taste will be.
2. Prepare a syrup by heating the water and adding sugar to it. Let it cool.
3. Pour the alcohol into the syrup, using something to filter it as you do so.
4. Pour the limoncello into a bottle, and freeze.
5 lemons
500ml pure alcohol
500ml water
450g sugar
DIRECTIONS
1. Clean the lemons well. Remove the lemon peel and let it steep in alcohol for at least 15 days. The longer it steeps, the brighter the color and stronger the lemon taste will be.
2. Prepare a syrup by heating the water and adding sugar to it. Let it cool.
3. Pour the alcohol into the syrup, using something to filter it as you do so.
4. Pour the limoncello into a bottle, and freeze.
--------------------------------
Café Liégeois:
INGREDIENTS
2 espresso coffees
50g powdered sugar
1 shot of chocolate liqueur
1 tsp hazelnut cream
400 ml whipping cream
2 espresso coffees
50g powdered sugar
1 shot of chocolate liqueur
1 tsp hazelnut cream
400 ml whipping cream
DIRECTIONS
Dissolve the powdered sugar and the hazelnut cream into the hot coffee, add the chocolate liqueur. You can make a non-alcoholic version by leaving out the liqueur. Once it has cooled down, pour it into a plastic bottle, add cold whipping cream and shake for about 3 minutes. Refrigerate for about an hour, and your Café Liégeois will be ready to serve!
Dissolve the powdered sugar and the hazelnut cream into the hot coffee, add the chocolate liqueur. You can make a non-alcoholic version by leaving out the liqueur. Once it has cooled down, pour it into a plastic bottle, add cold whipping cream and shake for about 3 minutes. Refrigerate for about an hour, and your Café Liégeois will be ready to serve!
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