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Subject: Re: "homemade" recipes
From: Kent Garber
Posted: Fri Jan 19. 2001, 03:01 UTC
Followup to: ""homemade" recipes"  by pam  (Mon Jan 15. 2001, 22:49 UTC)
> Had a good friend who made homemade kahula and Baileys.  Recently, 
> she passed away and the recipes are no where to be found.  Can anyone 
> help?

Recipes from "Cordials from Your Kitchen"

Irish Cream Liqueur

Chocolate, Coffee, and Cream
We can't think of a better com-
bination for a liqueur than
chocolate, coffee, and cream.
After you have tried our recipe
for Irish Cream, you may be
inspired to come up with your
own variations.

Recipes for Irish Cream seem to make the rounds every
Christmas. We tried several, sampled some of the commer-
cial Irish Creams, and then came up with our own version.
We hope you like it as much as we do. It's wonderful added
to coffee.

1/4 cup light brown sugar
1/4 cup water
1/2 teaspoon powdered instant coffee
2 tablespoons chocolate syrup
1 teaspoon coconut extract
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 eggs
2 1/2 cups Cream Base
1 cup Irish whiskey or brandy

Make a simple syrup by bringing brown sugar and water to a boil
over medium-high heat, stirring constantly to prevent scorching.
When clear, remove from heat and let stand until just warm.
Dissolve coffee in warm syrup. Add chocolate syrup, coconut
extract, vanilla, and almond extract. In separate bowl, beat eggs
until frothy and fold into Cream Base. Add to syrup. Add whiskey
or brandy and whisk to blend. Transfer to a sterile l-quart
container with tight-fitting lid. Cover and refrigerate immedi-
ately. Use within 2 weeks. YIELD: APPROX. 1 QUART

Health Caution
Since this version of Irish Cream contains uncooked
eggs, make sure the eggs you choose are fresh and
free of cracks.


Cafe Maria Liqueur  Can’t find Kaluah
(Our Version of Tia Maria]

We always think of Tia Maria as the Caribbean cousin of
Kahlua, since it's a rum-based liqueur typical of that
region. The flavor is a little more subtle, and it is slightly
sweeter than its Latin American cousins. Our version
captures the warm, friendly flavors of the tropics.


2 1/2 cups water, divided
6 tablespoons Jamaican coffee                                            '
1 cup white sugar
1 cup light brown sugar
1 1/2 tablespoons pure vanilla extract
3 cups dark rum
1 1/2 teaspoons glycerin (optional)

Combine 1 1/2 cups water and coffee to make a very strong brew.
Set aside. Make a simple syrup by bringing remaining I cup
water, white sugar, and brown sugar to a boil over medium-high
heat, stirring constantly to prevent scorching. When clear,
remove from heat and let stand until just warm. Add vanilla and
coffee. Mix rum and glycerin (if using) and combine all liquids
in clean 2-quart container. Cover and let stand in a cool, dark
place for at least 1 month before serving. YIELD: APPROX. 2 QUARTS


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