Homemade Italian Cream Liqueur is a combination of sweetened cream, Amaretto or Frangelico, vodka, and flavorings which result in an incredibly smooth, rich and creamy drink. Perfect as an after-dinner beverage or simply as an adult indulgence.
Sure, you can buy a bottle of cream liqueur and be done with it. But, have you ever tasted homemade Italian cream liqueur? It’s distinctiveness and unique, delectable flavor is noticeable before it even reaches your lips.
First, you’ll notice the fragrance of the liqueur. Using pure vanilla and almond extract sets the tone of what’s to follow.
Second, you’ll notice the cream color and the thick texture of the liquid. It’s like melted ice cream in a glass. If you swirl it, it will leave a thick opaque coating.
Third, the taste is incomparable to anything you buy at a liquor store. It is fresh and made with only the most delicious, rich ingredients; a perfect marriage between heavy cream, sweetened condensed milk, Amaretto, vodka, and pure extracts. I make it with Amaretto, but you can also make it with Frangelico – a hazelnut flavored liqueur that’s golden in color. Either one will produce an incredibly tasty drink.
Homemade Italian cream liqueur is easier and less fussy than an eggnog. No need to worry about raw eggs and tempering or straining. This is simply made by combining the ingredients in a blender and in a few seconds, it’s ready.
Do Not Overmix Italian Cream Liqueur In The Blender!
Full disclosure here: Just before posting this, I was showing off in front of my Mom telling her how easy this was to make. I poured everything into my Vitamix blender (affiliate link) and blended. This blender is my favorite appliance and it’s super powerful. When I blend things I sing a verse of a song in my head and blend until I finish the verse.
Well, on this particular day, I must have been singing a hell of a long song because before I knew it, I started to see chunks whizzing around inside the blender. I blended a bit too long and my Italian cream liqueur turned into Italian cream butter. I stopped immediately and notice how the cream separated into half liquid, half butter. I was so bummed! Don’t sing and blend. Blend just until combined. It may be safer to just whisk it together so this doesn’t happen to you.
Keeping it real here on the genetic chef dot com. I am definitely not perfect. Better that I found this out and posted it then to have you waste your pricey ingredients.
Note: This did not go to waste. The liquid part was still delicious and my Mom said she’ll use the butter on toast! No, I’m not kidding. That will be one hell of a breakfast!
Don’t want to make a full batch? No problem. You can halve the recipe. Just note if you use ½ can of the sweetened condensed milk, don’t pour out 7 ounces. The milk is measured by weight and not by the ounce marker on your measuring cup. If you don’t want to go through the trouble of weighing, you can always eyeball it.
This keeps for about a month. That’s playing it safe. I’ve kept it for much longer just to test. Actually, we tested and tested. What I do for you people!
Treat yourself and enjoy the rich flavor of this Italian cream liqueur.
Want to try another delicious drink? Try a glass of Peruvian Pisco Sour. It’s delicious!
Be happy, eat (and drink) well,
- 1 pint (2 cups) heavy or whipping cream
- 1 (14 oz.) can sweetened condensed milk
- 1 cup amaretto or Frangelico
- 1 cup vodka
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
Place all ingredients in a blender fitted with a steel blade and process briefly until completely blended - 10 - 20 seconds. Do not over blend or you’ll end up with Italian cream butter.
Pour into a glass container and refrigerate.
Keeps up to a month, refrigerated.