Creamy homemade coffee liqueur: a coffee liqueur with a creamy consistency like Baylies, perfect to sip after dinner or to use as a topping for ice cream (preferably with vanilla). The flavor is very reminiscent of tiramisu.
Ingredients for 500 ml
coffee for moka
200 ml fresh cream
70 ml of milk
200 grams of granulated sugar
vanilla bean
80 ml of pure food alcohol 95 °
Video recipe Creamy coffee liqueur:
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How to make homemade creamy coffee liqueur
The first thing to do is pour the cream and milk into a saucepan, bring to a boil and remove from the heat. Immediately pour the sugar into the saucepan and mix well to dissolve all the sugar.
Creamy homemade coffee liqueur
At this point we prepare 3 mocha in a row.
The first following the classic procedure. The coffee obtained is left to cool.
Let's make a small coffee like this: let's prepare a second mocha using the coffee obtained from the first mocha instead of water, we keep the flame very low. We leave the coffee obtained from this second mocha to cool.
We repeat this process for a third mocha using the coffee obtained from the second mocha.
Creamy homemade coffee liqueur
In this way we will obtain a very dark restricted coffee, the quantity will correspond to approximately one cup and will be sufficient for half a liter of liqueur (Obviously, to double the doses and therefore for a liter of liqueur you will need a 4-cup coffee maker).
We pour the coffee in the sweetened cream and mix well
Creamy homemade coffee liqueur
Finally, add the alcohol and mix again. When all the ingredients are well blended, we can pour into the bottle.
Creamy homemade coffee liqueur
We refrigerate at least a week before consuming the liqueur.
It can be kept (always in the fridge) for a few months.
Hello # Family💚 today I offer you 5 oven-free and gluten-free desserts, very easy and quick with fruit and coffee! They are jars, cheesecakes and pan cakes that cannot be missed in the summer do not turn on the oven! Let me know which one you prefer and share your tricks to not give up the dessert, but that it is fresh, in eating and preparing it.
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The appearance is that of a pastry cake, but the commitment and the difficulty are really reduced to a minimum … Let's say it takes longer to cool the cake than to make and fill it!
Rib of the recipe pan-fried cherry pie which we liked a lot, the cocoa version could not be missing! No sooner said than done, since I liked the particularly firm consistency, I thought I'd fill it with the simplest thing in the world and that looks good on us: cream!
The easy cold strawberry cake is no-bake and gluten-free! A cheesecake based on cookie And yogurt cream, cream And strawberries. It is cold prepared in 20 minutes, without oven, it's quick and easy, delicious for everyone.
This yogurt cream is versatile and very simple to make: to mix with the well-whipped cream, I used a yogurt cream, alternatively you can use a plain yogurt, the important thing is that you check the sweetness you like (if you limit add sugar to veil) and the texture that must be super smooth, as you can see in the video.
Strawberry Jelly Cheesecake in a Jar is a quick and easy dessert with the base of corn flakes And toasted almonds, therefore without biscuits, without butter and without isinglass!
If you have run out of cookies or even if you want to have a lighter cheesecake where you can not add butter, here is a very valid alternative to make the base with corn flakes and crunchy almonds that give crunchiness and make the dessert more "healthy".
Gluten-free chocolate and pistachio cheesecake e without isinglass is a quick cold cake with a base of gluten-free biscuits, mascarpone and chocolate cream and pistachio cream, in layers! Simple, scenographic and fresh, it brings spring to the table with simple flavors, without cooking!
This no-bake cream based on mascarpone cheese And cream it is versatile and excellent for cold cakes, to be used without isinglass in a quick and easy way to flavor in a thousand ways, with chocolate and pistachio cream as I did, but also with fruit!
Mascarpone cake and coffee in 5 minutes without mixer! A jar of mascarpone cream without eggs and coffee with a base of gluten-free biscuits, delicious and very fast, for the sudden desire for dessert or to be prepared for an after meal to enjoy coffee in a different and delicious way!
In this recipe I will show you that it is possible to make a mascarpone cream simply with a whisk, without a mixer that is soft, creamy and enveloping. Of course, if you want to do it first, you can whip the cream with the mixer exactly as I do with the whisk: you will certainly be faster and more efficient.
Obviously you can take, break down and reassemble my ideas as you like and give birth to 1000 other desserts from these ideas, here are some more ideas: – Cake in a pan ai blueberries, raspberries, peaches … – Cold cake in jar with strawberry yogurt cream or other fruit – Cheesecake with peach jelly, al melon or also with watermelon🤤 – Two flavor cheesecake al White chocolate And raspberries or peaches And caramel 💡 – Jars with mascarpone cream and chopped fresh fruit o smoothie
I listen to you in the comments here and on social networks for your suggestions and preferences to share with the # family💚
alessia
Celiac, wife of a serial intolerant and mother of two small, excellent forks, in order not to succumb to the kitchen, she has tamed her and now commands her like a wand.
He invent new ways to cook easily, quickly and effortlessly … and he almost always succeeds!
Creamy coffee cake: a sweet made with ricotta and without flour, with the unmistakable aroma of coffee. A cross between tiramisu and cheesecake. Easy to make. I used a 22 cm diameter cake pan, to get a higher cake just use a 20 cm cake pan
Ingredients for a 22 cm cake pan
500 gr of cow's milk ricotta
120 grams of granulated sugar
50 gr of espresso coffee
50 grams of milk
3 eggs
20 gr of corn starch
1 sachet of vanillin (or 1 teaspoon of vanilla essence)
unsweetened cocoa powder
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How to make a creamy coffee cake
We prepare a 2-cup mocha. And set aside 1 full cup of coffee (50 g) and let it cool to room temperature.
Beat the eggs with the sugar for a couple of minutes until the mixture is light and fluffy, add the ricotta (preferably sifted), the cup full of coffee (50 g), the milk, the vanilla (or the vanillin sachet) and mix everything with an electric mixer. Finally, add the corn starch (Maizena), and mix.
We line the mold with parchment paper and pour the mixture into the pan.
We put in a preheated static oven at 170 ° for 60 minutes.
Let it cool, sprinkle with unsweetened cocoa powder and serve.
N.B. I recommend sifting the ricotta before adding it to the bowl. If the cake takes too much color on the surface, put a sheet of aluminum foil on the top shelf of the oven to prevent it from burning.
It can be stored for a couple of days under a glass bell (in winter) while in summer it is preferable to keep the dessert in the fridge.
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