From cocktails to sexy desserts: why cream liqueur needs to be given greater attention
CREAM liqueur is experiencing renewed growth in South Africa, driven by increased interest by consumers, particularly Millennials.
This has been evident through social media over the holiday season when consumers did not shy away from showing off their cream liqueur concoctions.
Cream liqueurs have become populated with a variety of interesting brands since the world was introduced to Baileys Irish Cream.
Made by Diageo, Baileys invested heavily in recent years to change the perception of the beverage being only a seasonal product, with marketing focused on new recipes and cocktail or coffee mix options creating daily consumption opportunities for after lunch or dinner and on after-work occasions.
Other brands making waves in the market include Wild Africa Cream Liqueur, Amarula Cream and Magnum Cream Liqueur.
Why do cream liqueurs need greater attention?
Cream liqueurs are a great way for people to enjoy alcohol responsibly.
They are sweet and they make amazing cocktails and they can even be used to prepare food.
They generally have cream and spirits as part of their ingredients.
As the variety of cream liqueur brands and styles has grown, so have cocktails that feature them.
For a long time, cream liqueurs were downgraded to cheap shots, but now consumers are discovering ways in which these liqueurs can complement thoughtfully made products.
A cocktail you can try: adult hot chocolate
What’s not to love about hot chocolate, no matter the weather? It’s the one warm drink you can easily add a touch of zing to with your favourite alcohol.
It’s pretty basic. Make a cup of rich hot chocolate, whichever way you like it.
Then add a shot (or two) of the following alcoholic options for a change from your usual brandy or rum – Peppermint liqueur, Kahlúa liqueur or Frangelico liqueur.
Cream liqueurs: Amarula, Cape Velvet or Baileys.
Note: If you don’t have heat-proof glasses, you can prevent normal glasses from cracking by placing them in warm water for a few moments before filling them with the hot liquid.
Cream liqueurs are also fun because you can easily explore dessert flavours like ice cream and crème brûlée – no pastry chef skills are required.
A dessert you can try: White chocolate and Amarula mousse
Serves: 6-8
6 egg yolks
80ml castor sugar
375ml milk
200g slab of white chocolate 80ml Amarula liqueur
15ml gelatine
30ml water
250ml cream, whipped
Tuile biscuit
2 egg whites
75g flour
50g castor sugar
Combine the egg yolks and sugar in a bowl and beat with an electric beater until thick and pale.
Heat milk in a saucepan until just below boiling point.
Pour the hot milk into the egg mixture and beat to combine.
Return the mixture to the saucepan and stir over medium heat until the mixture thickens and coats the back of a wooden spoon.
Strain the mixture into a bowl and add the chocolate. Stir until smooth. Add the Amarula.
Sprinkle the gelatine over the water and stand until it is absorbed. Dissolve in the microwave for 10 seconds on full power.
Add this to the chocolate mixture. Allow to cool completely.
Fold in the whipped cream and spoon the mixture into smaller serving glasses or one large bowl. Refrigerate until set.
Decorate with chocolate curls and a biscuit tuile.
Tuile biscuit: Mix all the ingredients to make a smooth paste.
Spread spoonfuls of mixture on to a baking tray lined with non-stick baking paper.
Bake at 180°C for about 8 minutes until pale golden brown.
Remove from the oven and carefully lift the biscuit with a palette knife and lay it on a rolling pin to cool.
Another drink that is perhaps the most common ingredient to mix with cream liqueur is coffee.
A coffee drink you can try: White Russian
60 ml cold brew coffee
30ml vodka
30ml cream liqueur
15ml coffee liqueur
2-3 ice cubes
Garnish (optional)
Mix all the ingredients, shake vigorously and strain over fresh ice.
Garnish.