Italian Cream Liqueur is perfect for sipping, for stirring into hot coffee or tea, for drizzling over a rich cake, or even for serving with berries.
Everyone who tastes this cream liqueur comes back for more and then asks for the recipe.
A few years ago, our friend Tony gifted us a bottle of this liqueur for Christmas. It smelled heavenly when I opened it and I could hardly wait to try it in my coffee the next day. I was hooked from the first sip.
I pestered Tony for the recipe and he was kind enough to send it over to me.
I gave a bottle of this cream liqueur to a friend a few years ago and she called me before I made it home from her house to ask exactly what the “heaven in a bottle” was.
I cracked up laughing and told her to try a splash of it in her coffee the next morning. She then laughed at me and said it was too late, they were sipping it for dessert already.
Best Coffee Creamer Ever
When I tell you that this is completely irresistible, it is. It’s basically the best coffee creamer in the world. You may find it impossible to resist anytime it is in the refrigerator.
I’ve made this Italian Cream Liqueur repeatedly over the past few years and everyone I’ve shared it with has loved it. It’s a very popular food gift.
Along with a package of our favorite
How To Make Italian Cream Liqueur
- Combine heavy cream, condensed milk, Frangelico liqueur, vodka, vanilla extract, and almond extract in a blender.
- Blend until combined, about 30 seconds.
- Pour into jars, bottles, or airtight containers.
- Store in the refrigerator and serve cold.
Italian Cream Liqueur
Italian Cream Liqueur is delicious for sipping, for stirring into coffee, or for drizzling over fresh berries or cake.
- 1 1/2 cups heavy cream
- 14 ounce can sweetened condensed milk
- 1 cup Frangelico liqueur
- 3/4 cup vodka
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Combine all ingredients in a blender. Blend until combined, about 30 seconds. Pour into jars, bottles, or airtight containers. Store in the refrigerator and serve cold. Enjoy!
This recipe yields about 2 1/2 pints of liqueur. It may be stored in the refrigerator for up to a month.