Liqueur Base

I have not tried this liqueur base. I'm posting this for safe keeping. I found this in Complete Book Of Small Batch Preserving. Pair one of these easily made liqueurs with freshly brewed coffee for a luxurious finish to a good meal. Both have an alcohol content of approximately 15% so they will keep in the refrigerator for up to 2 months. Use one half of the base for each liqueur recipe.

• Ready In: 15 mins
• Serves: 6-8
• Yields: 3 1/2 cups

Ingredients

• 2  cups  18%  cream (500 ml)
• 14  ounces sweetened condensed milk (300 ml)

Directions

1. Whisk cream and milk together until well blened.
2. Divide into 2 equal parts of 1 2/3 cups (400ml) each.
3. Use 1 part to make each recipe below or make a double recipe of your favorite.
4. Irish Isles Cream: Irish Isles Cream is an affordable simulation of the famous Irish Cream. Use rye whiskey for a Canadian version. Miniature bottles of coconut rum are available in most liquor stores. Combine one half recipe liqueur base, 1 cup (250ml) Irish Whiskey, 1/4 cup (50ml) coconut rum or 1/2 teaspoon (2ml) coconut extract, 1 tablespoon (15ml) chocolate drink syrup and 1 teaspoon (5ml) vanilla extract. Pour into a clean bottle with a tight fitting lid. Store in refrigerator for up to 2 months.
5. Spanish Cream: Spanish Cream combines the requisite liqueurs for Spanish coffee in a convenient ready to use form. Combine one half recipe liqueur base, 3/4 c (175 ml) brandy, 1/2 c (125ml) coffee liqueur and 1/4 c (50ml) Triple Sec. Pour into a clean bottle with a tight fitting lid. Store in refrigerator for up to 2 months.