Making Irish Cream Liqueur - a reduced sugar Bailey's copycat recipe using Jameson's Irish Whiskey
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- Опубліковано 18 жов 2024
- In this video Chef Terry makes Irish Cream. A liqueur with the flavors of cream, Irish whiskey, coffee and chocolate. Terry shows how to reduce the amount of sugar commonly used in making Irish cream by using Dutch process cocoa (link below) and cold brewed coffee (recipe below). He also give 3 drink ideas that use Irish cream.This is a very simple measure and mix recipe that makes a great gift.
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Ingredients
One 14 ounce can of Sweetened Condensed Milk (This is measured by weight not by volume)
1 cup Heavy Cream
1 ounce Cold Brewed Coffee (recipe below)
1 Tablespoon Dutch Process Cocoa (source below)
1 teaspoon Vanilla extract (optional)
500 to 750 mL Irish Whiskey (Terry used Jamesons)
Cold brewed Coffee (remember it is a 4 to 1 ratio water to coffee)
2 ounces coarse ground coffee (of your choice)
8 ounces cold water
E Guittard Cocoa Powder, Unsweetened Rouge Red Dutch Process Cocoa, 8oz Can
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KitchenAid KHBV53ER Variable Speed Corded Hand Blender, Empire Red
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Great recipe. I made a double batch today, half + for my husband and me and half for my brother. I like that the sugar and cream content is lower and the flavors all come through. BTW, I got Dutch cocoa from a Penzey’s Spice store, a chain, but local store for me. Nice video, Terry, and and easy recipe! Thanks. Waiting on the soda bread...
Glad you like the recipe!
OK, You can cut the bitterness from coffee by never brewing it or letting it come into contact with boiling water. At sea level, water boils at 100C. And that is the temp at which bitterness elements become soluble. So, after boiling water, let it drop for a few minutes, to about 96C, You still get a great cup of coffee, but no bitterness. the other thing, is if you use a pinch - like two to three grains - of salt.the slt blocks the bitter receptors on your tongue. I dont know if you can buy unsweetened condensed milk and use safe sweetenrs, like stevia, but I intend to try it.
Those are all great options. With that being said I live at about 7000 ft above sea level. Water boils a few degrees below 96c. Cold brewing is very consistent at all elevations.
Unsweetened condensed milk in the states is called evaporated milk.
Using evaporated milk and an artificial sweetener would further reduce/eliminate the sugar. Give it a try and let me know how it works out.
Thanks
Great video. Love that it is low sugar. Happy Saint Patrick's Day.
Thanks, My wife and I are both looking for ways to cut sugar and when I did my research areas to cut back on sugar were obvious. Give this a try I think you'll like it.
The regular too sweet version is my drink of choice when I’m in Vegas, losing my ass when playing slots. Also, O’Shea’s casino in the Linq has (used to have??) a machine at the bar that made frozen Bailey’s …... $12 for a nice, medium milkshake sized drink. Yummmy!!💕
Your version looks much nicer, sweetness wise. Thanks!
It is plenty sweet! But not over sweet. My wife likes the extra cocoa. But you can cut that back to suit your taste. Also use good Irish Whiskey! You will thank me later!
Glad you like the recipe. Hope it works out for you.
Happy St. Patrick's Day ☘️
Happy St Patrick's day to you also. Next week I am making Irish Soda Bread to get ready for the 17th!
@@terryshampoe Nice
Forget your Irish Cream. Check out the Scottish Athol Brose. It will drag your IC down an alley, beat the snot out of it and steal its wallet. Athol Brose is absolutely sensational by comparison. IC is really nice, no arguments but AB is way WAY top shelf in comparison.
I will give it a try. Just looked at a recipe! Leave it to the Scots to make a drink from oats! Thanks I will try it.
75 cl bottle 750 ml
So you jumped through hoops to reduce sugar then used sweetened condensed milk ? Why not use sucralose,
use the simpler recipe, and call it a day ?
I wouldn’t call it jumping through hoops! What I did was reach for another shelf! Cold brewed coffee is easy to make and is generally available in the 3 markets I frequent. Plus a couple of convenience stores and the coffee shop in one of those markets. Dutch process cocoa is a little more difficult to find. One of the three stores didn’t have it. The goal of this video was to show the thought process of making substitutions. To analyze why an ingredient was there and how to eliminate or, in this case, reduce the amount of that item. When I researched this recipe, all of them had more than twice the sugar this recipe has. As far as non-nutritive sweeteners, I am not a fan. Yes processing sugar is very manipulative but it is cooking. Unlike manipulating the chemical structure of glucose and maltodextrin.
Sucralose is poisonous.... better use stevia or erythrit.
Sorry man I had to tap out because of the stupid sound track on re-pete lick super annoying on hold music.
It would be better for if No music was played in the background!
No problem!
Your milk choice, no way.
That is awful.
You lost me, good day.
We all have our preferences. Condensed milk works really well in this recipe.