dawes (12/17/82)
The following recipes are from the Toronto Star. I haven't tried any of them yet. Subject: Maxine Hudon's Christmas Cream Liquor INGREDIENTS 1 385-ml can evaporated milk 1 300-ml can sweetened condensed milk 1.5 tsp chocolate drink mix 1 tbsp instant coffee granules 2 eggs 1 cup brandy or rye whiskey METHOD Combine all ingredients in a blender or food processor until smooth. (If preferred, eggs and evaporated milk can be heated in the top of a double boiler over simmering water for 5 min- utes, then cooled and combined with remaining ingredients.) Transfer to a glass bottle with a tightly fitting lid and refrigerate. Subject: Coffee Liqueur INGREDIENTS 3 cups water 3 cups granulated sugar 4 tbsp Camp de Coffee (liquid coffee with chicory) 3 tbsp chocolate drink syrup 1 26-oz bottle alcohol or grain spirits 1 12-oz bottle Demerara rum METHOD In a large saucepan boil water, sugar, coffee and chocolate until thickened. Cool to room temperature. Blend with alcohol and rum. Transfer to glass bottle and seal. Subject: Mrs. Hayward's Cream liqueur INGREDIENTS 1 300-ml can sweetened condensed milk 1 cup 18 per cent cream 3 eggs 1 tbsp chocolate drink syrup .25 tsp coconut extract 1.25 to 1.5 cups whiskey METHOD Combine all ingredients in a blender until smooth. (If preferred, milk, eggs and cream can be heated in the top of a double boiler over simmering water for 5 min- utes, then cooled and combined with remaining ingredients.) Refrigerate in a covered glass container. Subject: Homemade Grand Marnier Liqueur INGREDIENTS Granulated sugar (see METHOD for quantity) Peel from one large orange 1 26-oz bottle alcohol or grain spirits 3 to 4 oz cognac METHOD Add sugar to an empty 40-ounce liquor bottle until it measures 1.5 inches from the bottom. Remove peel from orange and add to bottle. Peel must have no white layer on it. Fill bottle with alcohol then cap. Shake contents of bottle daily. After 2 or 3 weeks strain through several layers of cheesecloth. Transfer liquid to a clean bottle then pour in cognac. Do not replace cognac with brandy. Add cap or cork and store. Subject: Jan Hope's Scottish Cream Liquor INGREDIENTS 1 300-ml can sweetened condensed milk 2 eggs 1 cup 10 per cent cream 1 tbsp instant coffee granules 1 tbsp cocoa water 1 cup scotch whiskey METHOD Combine milk, eggs and cream in a blender or food processor. (If preferred, milk, eggs and cream can be heated in the top of a double boiler over simmering water for 5 min- utes, then cooled.) Dissolve coffee and cocoa in a small amount of hot water. Stir into cream mixture. Add whiskey and blend. Transfer to a 26-oz bottle and seal. NOTE: Peter Dawson's Scotch Whiskey, one of the better priced brands, is ideal for this liquor.