Wash the oranges, scrub them well, and use a peeler to cut only the orange part of the peel, avoiding the white inner part (or albedo) which is bitter and does not contribute to the taste and creaminess of this liqueur.

Prepare a clean, dry glass container in which to place the orange peels and alcohol. Close the container tightly and leave to infuse for 10/12 days maximum, in a cool, dark place, shaking the container once or twice a day.

After the infusion days, prepare the syrup with milk or cream and sugar. Place a small saucepan on the stove. Pour in the milk (or cream), the sugar, and stir occasionally over low heat until the sugar is completely dissolved (about 3-4 minutes). Be careful not to boil the liquid and let it cool completely before adding it to the alcohol.

Prepare the bottles or small bottles in which to store our creamy orange liqueur. It’s important that they are clean, perfectly dry, and that the caps close tightly to prevent the aroma from fading.

Filter the alcohol, completely removing the peels and any residues.

Pour it into the syrup, mix well, and transfer it into the bottles you selected.

Now it just needs to be refined for at least 30 days before drinking, so that the aromas and flavors mature and express themselves at their best. During this period, shake it a couple of times a day.

Arancello cream can be stored in the fridge (if you wish to drink or serve it cold) or at room temperature, as long as it is away from heat sources and in a cool, sheltered place, to prevent altering its color and taste.

You’ll notice that the milk (or cream) tends to separate from the alcohol, but this is normal. It is a liqueur, after all, that needs to be shaken well before serving.

The extra idea. Since the principle of not wasting applies in the kitchen, you can use the peeled oranges to make a delicious marmalade.