ARANCELLO, LIMONCELLO AND MANDARINETTO CREAM LIQUEURS

Ingredients:

1 liter of alcohol at 95º

1/2 liter of milk

1 liter of fresh cream

8 oranges

1 cinnamon stick

6 ½ cups of brown sugar

Peel the oranges with a zester or a vegetable peeler so there is no white pith on the zests.

Put the orange zests, the cinnamon and the alcohol in an airtight jar.

Let soak for 2 weeks in a cold and dark place.

Filter.

Boil the milk and the fresh cream with the brown sugar, till the sugar is dissolved.

Let cool and filter.

Add to the alcohol and let rest for 2 weeks.

Serve chilled.

To obtain Limoncello Cream Liqueur substitute the orange zests with 12 lemon zests and use a vanilla bean instead of the cinnamon stick.                                                                                                                                 

To obtain Mandarinetto Cream Liqueur substitute the orange zests with 12 tangerine zests (6 ripe and 6 green) and use only half cinnamon stick, a clove and a pinch of grated nutmeg.