Thai Coconut Cream Liqueur Recipe
OwO Cream Liqueurs!
Cream liqueurs are tasty! You can strip me of my serious bartender card, but you can never take away my Kerrygold.
In all seriousness, I’ve been making bittersweet liqueurs for so long, I wanted to mix it up and make an entirely different kind of liqueur. Cream Liqueur it is!
Keepin’ it Vegan
For this recipe I wanted to make something that was vegan friendly in order to extend the shelf-life. I opted to use coconut milk opposed to dairy products.
I took some tips from coquito recipes, which is a Puerto Rican equivalent of eggnog using coconut milk. I’ll obviously not be using the egg to keep it vegan.
Thai Flavor Two Ways
To make sure the Thai flavors come in strong, I infused my herbs and spices in the spirit and the coconut milk. That way the flavor doesn’t turn out too diluted.
First, I macerated my alcohol with my herbs and spices for a week in 700 g of 50% ABV GNS to get the alcohol soluble flavors.
After the maceration was over and it was time to blend, I simmered my coconut milk portion on the stove-top with the same ratio (liquid to herbs and spices) as my spirit infusion.
With 700 g of coconut milk, we won’t use all the infused coconut milk, but we also won’t have to adjust our spice proportions to keep our dual flavor infusion balanced.
Building Our Liqueur
We are going to blend this liqueur at a ratio of 20% alcohol, 20% sugar and 60% water by weight (in this case we’re using coconut milk instead of water).
First, take the weight of the alcohol maceration to figure out how much “water” and sugar we are going to add, keeping in mind that our alcohol maceration is 50% alcohol and 50% water.
Since coconut milk is our substitute for water for this recipe, I made sure to subtract any sugar added from the coconut milk from the total sugar to be added.
Although this process isn’t perfect for our AWS ratio accuracy, we will still end up with a balanced cream liqueur.
Commercial cream liqueurs go through an emulsification and stabilization process that is unobtainable at a home-scale, but we can do our best to achieve the next best thing.
Coconut milk is high in saturated fat and will eventually separate. Coconut milk is also thin compared to cream. To combat both of these problems we can use an emulsifying agent like xanthan gum.
Whoever came up with the term “a little bit goes a long way” was obviously referring to xanthan gum. After figuring out what my total liqueur weight is going to be, I ended up only adding .05% of that total xanthan gum.
Accuracy is very important when using xanthan gum, otherwise you’re going to end up with a blender of alcoholic whipped cream.
Good practice when using xanthan gum is to mix it into your sugar and to add the xanthan gum/sugar mixture to the blender while it is running, otherwise you will end up with a gritty texture.
*Some brands of xanthan gum use dairy in their production, so be sure to check with your manufacturer before assuming it is vegan.
Maceration Weight: 700 g
Ingredient Weight: 17.50 g
Maceration Time: 7 Days
AWS Ratio: 20/60/20
50% ABV GNS
2 g Lime Leaves
2 g Lemongrass
1 g cloves
1 g mace
1 g ceylon cinnamon
1 g fresh ginger
.5 g cardamom
.25 g white pepper
You’re going to want to double these ingredients since we make two infusions for this recipe: the alcohol maceration, and then the coconut milk you simmer on the stove.
1. Macerate ingredients in 50% ABV GNS for 7 days. Strain.
2. Weigh infusion, figure out your AWS ratios as well as xanthan gum (.05% of your total liqueur weight, remember?)
3. Simmer your spices in coconut milk on low heat for 10 minutes. Strain.
4. Add coconut milk and alcohol maceration to a blender
5. In a separate bowl, mix dry xanthan gum and sugar.
6. While running blender, mix in xanthan gum/sugar mixture. Blend thoroughly.