Tia Maria Cream For Berries Recipes

TIA MARIA COCKTAILS

Steps:

• Add the ice cream to a blender. Top with coffee liqueur and brandy.
• Blend until smooth. Enjoy!

NO-BAKE TIA MARIA CHEESECAKE

Steps:

• Grease the bottom and sides of a 20cm loose bottomed cake tin.
• Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
• Remove pan from heat and press the biscuit crumbs into the bottom of the cake tin. Chill in the refrigerator and allow to set for one hour.
• Lightly whip the cream cheese then beat in the Tia Maria and icing sugar. Fold in the whipped cream and grated chocolate. Spoon the filling over the biscuit base and smooth the top of the cheesecake with a palette knife or metal spoon.
• Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
• Place the butter, sugar, salt and cream into a small saucepan.
• Heat the saucepan gently, over a low heat, stirring continuously until the sauce has thickened and changed colour, about 2 minutes.
• Allow the glaze to cool for about 15 to 20 minutes.
• Before serving the cheesecake remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Pour over the cooled glaze, cut into 8 slices and serve.

HOMEMADE TíA MARíA: COFFEE LIQUEUR RECIPE

Steps:

• Find a glass bottle or jar large enough to store the rum with the coffee beans and vanilla beans for several days. Pour the rum into the container.
• Split the vanilla beans down the center with a sharp knife. This will expose the inner seeds, allowing the vanilla flavor to better infuse into the rum.
• Add the split vanilla beans to the bottle with the rum.
• Add the coffee beans to the bottle with the vanilla beans and rum, cover it, and give it a good shake. I use whole coffee beans because it's less messy and works great, but you can also use ground coffee if you don't have any whole beans.
• Store the bottle out of direct sunlight, shaking the bottle occasionally, when you walk by it, to help incorporate all of the ingredients so they infuse well into the alcohol.
• Depending on the strength of the alcohol used, the type of coffee, and whether it was ground or not, in just a few short days the rum will have taken on a dark color and a strong coffee flavor. You should also note the flavor of the vanilla beans, but the flavor is more subtle. At this point, it's really up to you how long you want to leave it infusing. When you are ready to stop the process, move onto the next step.
• Make a sugar syrup. The first time I made this liqueur, I made a simple sugar syrup by mixing together the water and sugar in a pan over low to medium heat until the sugar dissolved. I used equal weights of water and sugar to make a very basic sugar syrup, but you can make it sweeter by adding more sugar, or lighter by adding less. Once cooled, add the syrup to the coffee infused rum.
• I have since been experimenting with ways to alter the final flavor of the liqueur. If you want a more caramel flavor, you can caramelize the sugar first, before dissolving it in water to make the syrup. To do so, heat the sugar, without water added, to a pan over low to medium heat until it begins to melt and lightly brown. At that point, you can add water to dissolve the caramelized sugar into a caramel flavored sugar syrup.
• Strain out the coffee and vanilla beans, and add the sugar syrup to the coffee and vanilla infused rum. It's a good idea to add the sugar syrup little by little, tasting the mixture along the way, so that you don't make the liqueur too sweet for your taste. Stop when you've reached the desired level of sweetness. (If it's sweet enough, but too strong, you can add a little water. I'd wait a few days before adding the water, though, because the alcohol flavor seems to slightly mellow with time.)
• I wanted a stronger vanilla flavor, so I added a couple of vanilla beans back into the liqueur. Some people are very particular about not having little seeds in the final liqueur. If you want it perfectly smooth and clear of any seeds, you can do a final strain through a coffee filter or tight cheesecloth.
• Store at room temperature or refrigerated, and serve alone or in any Kahlúa or Tía María recipe. (My husband adds a dash to his espresso.) Enjoy!

HOMEMADE TIA MARIA LIQUEUR RECIPE

Steps:

• Boil 1.5 cups of water. Add instant coffee to 1/3 cup of the water, set aside to cool.
• Add 1 1/3 cups of sugar to 1 1/3 cups of the boiling water. Stir to dissolve the sugar.
• Cut off a third of a vanilla bean place in the bottom of a bottle. Mix all the ingredients together and pour into the bottle
• Store at least six weeks in a cool dry place before using.

TIA MARIA CREAM FOR BERRIES

Steps:

• place egg yolks and sugar in stainless steel bowl. beat 2 minutes with electric beater.
• pour in hot milk and continue beating until frothy-about 30 seconds.
• place bowl over saucepan half filled with boiling water over medium heat. whisk cream constantly until it beccomes thick enough to coat the back of a spoon-about 5 minutes. during cooking, cream will stick to sides of bowl. when this happens, remove bowl from heat and whisk vigorously to incorporate fully. return bowl over saucepan and resume cooking.
• when cream is cooked, remove bowl from heat and add liqueur. continue whisking until cool. cover with plastic wrap touching the surface and refrigerate until cold.
• serve with fresh berries in season.