Agriculture Reference
In-Depth Information
Fig. 16.12 Simplifi ed scheme showing stages in the production of a dairy cream liqueur.
Based on Heffernan et al. (2009).
Table 16.17
Some emulsion liqueurs and similar drinks
Drink
Fat/protein
base
Description and comments
Amarula Cream
(South Africa)
Cream
Uses marula wine distillate and fruit extract, from the
marula ('marriage' or 'elephant tree'). 17% ABV
Bailey's Irish
Cream (Ireland)
Cream
Irish whiskey-based. Variants include mint chocolate,
caramel creme, coffee and hazlenut. 17% ABV
Carolan's Irish
Cream (Ireland)
Cream
From Irish whiskey and GNS base, sweetened with
honey. 17% ABV
Creme Likier
Mleczny (Poland)
Milk
Vodka spirit base. 18% ABV
Cruzan Cream
(USA)
Cream
Cruzan (US Virgin Isles) light rum base, blended with
cream, caramel and vanilla. 26% ABV
￿ ￿ ￿ ￿ ￿
Heather Cream
(Scotland)
Cream
Based on Balblair single malt Scotch whisky and
sweetened with heather honey. 17% ABV
Voyant-Chai
Cream (Holland)
Cream
Spirit base is rum and GNS. Flavourings are black tea,
spices and natural fl avours, including vanilla. 12.5%
ABV
Bradley 1987). Stronger cream liqueurs (for example of ca. 24% ABV) with
stable emulsions can be made by using washed cream or butter oil (which have
low Ca 2+ and other ion levels and removes the need for a stabiliser) (Banks and
Muir 1985). Nowadays, a few milk or yogurt liqueurs can be added to the many
commercial cream liqueurs (Table 16.17).
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