I’ve always enjoyed tinkering in the kitchen and, for as long as I can remember, making homemade liqueurs. I like the idea of having something tasty in the pantry to offer at the end of a meal, a little homemade treat made by my own hands, a small digestif to share, or a cream to use as a soak for cakes or to make edible gifts.

This recipe comes from notebook no. 26 of Liquorini e grappette, Edizioni del Baldo: a booklet that cost €3.90, from another time, but full of interesting ideas. Among the many liqueurs I make, I decided to prepare this cocoa and vanilla cream, which I think will be perfect even in summer, poured over ice cream and enjoyed nice and cold.
You’ll find many on the blog because I really love them. And you, do you enjoy making them?

🍨How to use the vanilla and cocoa cream
The vanilla and cocoa cream is versatile and indulgent, perfect in many ways:
On ice cream — vanilla, fiordilatte or cream — as a creamy topping.
To fill or glaze profiteroles, cream puffs and small pastries.
On homemade cakes (loaf cakes, bundt cakes, yogurt cake) instead of a glaze.
On a bowl of fresh fruit, especially strawberries, pears or bananas.
Enjoyed by the spoonful, well chilled, as a creamy dessert.
As an after-dinner liqueur, served in small glasses.

📌 Rest and storage
Rest: 10 days
Storage: since it’s prepared only with water, sugar and alcohol (no milk or cream), it keeps for a long time: 6–12 months in a well-sealed bottle, stored in a cool, dark place.

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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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