13 BEST CREME DE CACAO COCKTAILS
These creme de cacao cocktails are rich, chocolatey, and so good! Enjoy making martinis, mudslides, grasshoppers, and more delicious drinks!
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a creme de cacao cocktail in 30 minutes or less!
Nutrition Facts :
ANGEL FOOD CAKES WITH BERRIES IN ORANGE LIQUEUR
Steps:
- Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment, whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla.
- Spoon the batter into ungreased extra-large muffin tins. Bake until light golden brown, 20 to 25 minutes. Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature. Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
- Make the macerated fruit by lightly tossing together the fruit, liqueur, lemon juice, and mint and let macerate in the refrigerator for at least 30 minutes before serving. Hollow out the center of the large cup cakes. Fill the cavity with some fruit then turn them over onto dessert plates. Spoon the macerated berries and juices over the cakes and sprinkle with powdered sugar.
SPICED ARANCELLO
If you're a fan of the Italian liqueur, limoncello, try this Christmassy version made with oranges and spices
Provided by Good Food team
Time 15m
Yield Makes about 2.5 litres
Number Of Ingredients 7
Steps:
- Pare the zest from the oranges using a peeler, making sure that none of the bitter white pith is left on the peel. Put the zest, spices and vanilla pod in one large or several smaller clean jars, then tip in the vodka. Seal and leave for a week, shaking the jar each day.
- After one week, you're ready for the next stage. Boil a kettle of water. Put the sugar in a heatproof bowl, then pour over 500ml boiling water, stirring until the sugar dissolves. Add to the vodka mix, then leave for another week, shaking the jar regularly. Strain into decorative bottles, discarding the peel and spices, and store in a cool place until Christmas. Before giving, drop some fresh spices and peel into each bottle to decorate. Will keep bottled for 6 months.
Nutrition Facts : Calories 179 calories, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar
COFFEE LIQUEUR (CAPE VERDE ISLANDS) LICOR DE CAFE
In the Cape Verde Islands, this cordial might be made with cane brandy made with sugar cane grown on the island, but white rum is more available. If you can find Brazilian cachaca, that works well. Ethiopian coffee beans are especially good for this cordial. Note: the liqueur requires a 3 week aging process before consumption. Recipe adapted from: the Africa Cookbook, Tastes of a Continent, by Jessica B. Harris
Provided by lynnski LA
Categories Beverages
Time P8DT30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Set a few coffee beans aside, then place the rest of the coffee beans into the rum and allow them to infuse for eight days.
- Place the sugar in a small saucepan and add the 2 cups of water. Bring to a boil, and cook until you have a thin syrup. allow syrup to chill.
- Add the syrup to the coffee mixture, and mix well.
- Pour the liqueur off into small decorative bottles.
- Add a few coffee beans to each bottle and allow the liquer to age 3 weeks or longer before seving in tiny cordial glasses as an after-dinner drink.
Nutrition Facts : Calories 649.3, Sodium 3.1, Carbohydrate 75.6, Sugar 75.5
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