Have you ever wondered what that bottle of Cointreau on your shelf is actually made of? Understanding liqueurs as ingredients (such as Cointreau) will help you make better drinks – if you haven’t already then check out Easy Guide to Alcohol Part Two – Liqueurs
Mozart White Chocolate Cream
Category: Cream liqueur
Similar Products: Baileys Irish Cream, Coole Swan Irish Cream, Amarula Cream.
Mozart is an Austrian liqueur brand and along with the white chocolate that we’re looking at today also make gold and dark chcocolate liqueurs, chocolate bitters, and interestingly, a dry chocolate spirit. We’ll cover these products in later posts but now we’re going to focus on the white chocolate cream.
(Check out Easy Guide to Liqueurs for more information about Liqueurs and how they are made)
The liqueurs base distillate is made from sugar cane which is blended with cocoa butter and skimmed fresh cream. The combination of skimmed cream and cocoa butter gives the liqueur a longer shelf life and a lower fat content than you would expect from many other cream based liqueurs without the need for buckets of added preservatives.
Extra flavour is provided by macerating Bourbon vanilla from Madagascar and caramel into the distillate.
In the glass the liqueur is white in colour and relatively thick and viscous from the cream. Vanilla and caramel notes show through quite strong on the nose and through to the actual tasting providing a rich, creamy flavour that doesn’t taste artificial like many of its competitors. If you love chocolate as much as I do (damn those vices!) then this is a dangerous product.
I find that cream liqueurs mixed with vodka tend to be a bit boring and watery tasting and generally prefer to mix them with darker base spirits such as dark rum or an aged whiskey. In the past I’ve had positive experiences matching it with heavy rums such as Goslings Black Seal or Myers, and also with the excellent Santa Teresa Selecto.
Other flavours commonly mixed with cream liqueurs include coffee, vanilla, chocolate, orange, mint; think of the flavours that you would mix with cream in cooking and deserts and you should be on the right track.
Add coffee flavours either from a coffee liqueur (Kahlua or Tia Maria) or even from a shot of espresso. When adding chocolate or vanilla flavours it’s worth remembering that the liqueur itself has these flavours so don’t go overboard or your flavours will clash.
Care is needed when you use this product in cocktails – cream can curdle with many ingredients (especially citrus fruit and juices) and this can give your cocktail a pretty nasty appearance and mouth feel. Not good!
A silky mouth feel and rich natural flavours makes this a liqueur worthy of consideration for your home bar.
- 25ml Dark Rum (Goslings Black Seal)
- 25ml Mozart White Chocolate Liqueur
- 25ml Milk
Measure and pour all ingredients into a mixing glass and fill with ice. Shake hard and fine strain into a chilled cocktail glass.