THE CREAM RISES TO THE TOP

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For many of us, our favourite cream liqueurs are as much a part of the holiday celebrations as roast turkey dinner. While you can enjoy cream liqueurs neat or over ice, they also make wonderful additions to coffee or seasonal cocktails.

Forty Creek Cream Liqueur Egg Nog

  1. 1 egg yolk It’s not eggnog unless it’s made with a fresh egg yolk.
  2. 1/2 fl oz spiced rum Spiced rum adds a delightful baking spice character and sweetness to this eggnog recipe.
  3. 1 fl oz Forty Creek Cream Liqueur Forty Creek Cream Liqueur is crafted with fresh dairy cream which has been delicately blended with Forty Creek Whisky. It will add subtle notes of vanilla,
  4. 1 tbsp granulated sugar Make sure to use fine granulated sugar when preparing this recipe to ensure the final drink is smooth and not granular.
  5. 1 tbsp heavy cream For a lighter version, substitute with 1/2 tablespoon cream and 1/2 tablespoon homogenized milk.
  6. Freshly grated nutmeg If you can’t find fresh nutmeg, use pre-ground instead. Alternatively, garnish with freshly grated cinnamon.

Directions

Place egg yolk and sugar in a bowl. Whisk until smooth Slowly add the cream, Forty Creek Cream Liqueur and spiced rum. Whisk until smooth. Pour into a coupe glass and garnish with freshly grated nutmeg.

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RumChata Raisin Cream

1 Serving

  • 1/2 fl oz raisin simple syrup
  • 1/2 fl oz dark rum
  • 1 fl oz RumChata
  • 2 fl oz heavy cream
  • Skewer raisins

Directions: Place simple syrup, dark rum, cream liqueur and heavy cream in an ice-filled shaker. Shake vigorously. Strain into ice-filled snifter.
Raisin Simple Syrup: Combine 1 cup water, 1 cup sugar and 1/2 cup raisins in a pot set over medium-high heat. When the sugar has dissolved remove from heat and let cool. Strain to remove raisins.

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Maple Kiss Martini

1 Serving

  • 3/4 fl oz Frangelico
  • 3/4 fl oz Cabot Trail Maple Cream Liqueur
  • Orange peel

Directions: Place Frangelico in an ice-filled cocktail glass. Pour cream liqueur over back of spoon set just over the Frangelico to create a layer effect. Express orange peel over cocktail. Garnish with orange peel.

Occasions Recommends

  • Baileys Original Irish Cream Liqueur, 750 ml, $29.99
  • Pomme d’Or Apple Cream Liqueur, 500 ml, $24.99
  • RumChata, 750 ml, $29.99
  • Forty Creek Cream Liqueur, 750 ml, $28.49
  • Sortilege Maple Cream Liqueur, 750 ml, $28.98
  • Cabot Trail Maple Cream Liqueur, 750 ml, $28.98

CHURNING A GOOD STORY: The secret behind Baileys and other cream liqueurs

Baileys, the most popular brand of cream liqueur in the world, uses more than 250 million litres of milk each year.

Domaine de Grand Pré’s Pomme d’Or Apple Cream Liqueur is using specially selected heritage apple varieties, providing this liqueur its complex flavour.

Cream liqueurs, such as Forty Creek Cream Liqueur, are typically made with pasteurized cream.

You don’t have to store cream liqueurs in the fridge, but avoid storing them in exceptionally warm places. Baileys suggests it will last two years after it’s made, opened or not.

Don’t confuse cream with crème. Crème liqueurs, such as Supercassis Crème de Cassis, are not cream-based liqueurs but rather liqueurs with a very high sugar content that provides them a thick, creamy palate.

Raspberry Grand Marnier Sauce

  • Makes 1 1/2 to 2 cups
  • Prep time: Less than 30 minutes
  • Total time: Less than 30 minutes

Ingredients

  • 3 cups raspberries
  • 1/2 cup sugar
  • 1 tbsp orange juice
  • 1 tsp orange zest, finely grated
  • 1 fl oz Grand Marnier

Directions: Place all ingredients in a pot. Bring to a boil. When the sugar has dissolved, reduce heat to simmer. Simmer for 15 minutes. Place in blender and purée until smooth. Strain to remove solids. Serve over cheesecake or your favourite dessert.

Amaretto Anglaise

  • Makes 1 1/2 to 2 cups
  • Prep time: Less than 30 minutes
  • Total time: More than 1 hour

Ingredients

  • 1/2 cup sugar
  • 4 egg yolks
  • 2 cups cream
  • 1 vanilla bean, split lengthwise, scraped
  • 2 oz Disaronno Amaretto

Directions: Place sugar and eggs in a bowl and whisk together until well combined. Place the cream and vanilla bean in a pot. Bring to a boil. Very slowly whisk the hot cream into the sugar and egg mixture, stirring constantly. It’s very important to only do this a couple tablespoons at a time to make sure the eggs don’t scramble. When all the hot cream has been incorporated, return the mixture to a pot and place over medium-low heat. Simmer until the sauce is thick and creamy. Strain into another bowl. Add the liqueur and refrigerate until cool. Serve over a seasonal dessert such as bread pudding.

Chocolate Cherry Almond Whipped Cream

  • Makes 2 cups
  • Prep time: Less than 30 minutes
  • Total time: Less than 30 minutes

Ingredients

  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 2/3 ounce Baileys Chocolate Cherry Cream Liqueur
  • 1/4 sliced almonds, toasted

Directions: Place the heavy cream, sugar and Baileys in a bowl. Whip until stiff peaks form. Fold in the toasted almonds.

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