The Orange Cream Liqueur is a delicious liqueur that’s very easy to prepare at home. The recipe requires untreated oranges because the zest is used, a resting period of 20 days with alcohol, and then the addition of milk and cream. At the end of the procedure, I also explain how to reuse the zest after filtering… just to avoid wasting anything.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Days
- Preparation time: 10 Minutes
- Portions: 3 bottles of 17 fl oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 1,418.00 (Kcal)
- Carbohydrates 191.33 (g) of which sugars 190.00 (g)
- Proteins 5.90 (g)
- Fat 24.00 (g) of which saturated 3.78 (g)of which unsaturated 2.19 (g)
- Fibers 0.13 (g)
- Sodium 62.00 (mg)
Indicative values for a portion of 500 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 oranges (5.3 oz untreated zest)
- 2 cups ml pure alcohol
- Half vanilla bean
- 2 cups ml whole milk (long shelf life)
- 0.85 cups ml sweetened whipping plant-based cream
- 2.2 lbs g sugar
Tools
The recipe contains IconA affiliate links
- Kitchen scale
- Jar 1 qt
- Peeler
- Glass bottles 8.5 fl oz
- Pan
- Funnel
- Ladle
Steps
Wash the oranges thoroughly under running water, using a brush to remove impurities from the pores. Use a peeler to remove the zest without reaching the white part. Place the zest in a 1 qt glass jar with an airtight seal, add half of the vanilla bean split in half, cover with alcohol, and close. Let it sit for 20 days, shaking the jar daily.
After 20 days, continue by putting a pan on the stove with milk, cream, and sugar. Bring to a gentle boil, stirring to dissolve the sugar. Turn off the heat and let it cool. Take the jar and pour the alcohol into the pan with the now-cold milk and cream. Use a strainer to hold back the zest and vanilla bean. Blend with an immersion blender for a few minutes to slightly thicken the cream. Pour the Orange Cream Liqueur into bottles using a funnel. The bottles do not need to be sterilized; I just pour a few tablespoons of alcohol for the smell and then drain it. Store in the fridge and after a week the Orange Cream Liqueur is ready to be enjoyed. It can be kept in the fridge for about 3 months.
Do not throw away the dry orange peels, but grind them in a mixer to reduce them to powder. Store in a closed jar in the freezer. When needed, you can take a teaspoon as it won’t freeze and will add a good orange flavor to desserts.
