How to Make Amaretto Liqueur with Cream (Disaronno Velvet Recipe)

Hi, if you are NEW here, my name is JC, and this is the Cuban Redneck’s official complimentary website to my YouTube channel – The Cuban Redneck DIY Channel! Just as with my Facebook Group, Cuban Food Nation, the name is a little misleading since we cover many topics. That is right. If you like weird stuff like eating, drinking, or fixing your house, car, or bike, you may find something interesting here. Today is no exception, and if you like sophisticated creamy liqueur drinks, I think you are going to enjoy this sophisticated rendition of Amaretto Cream Liqueur or, as it is best known, Disaronno Velvet.

Disaronno Velvet is an Italian liqueur produced by the makers of the world-famous Disaronno Amaretto. Made in Saronno, Italy, the original Disaronno formula hasn’t changed since 1525. Still, the new Disaronno Velvet has a lower ABV than the classic version at 17 percent, but we are going to change that because we are going to spike this baby up!

TROLL NOTICE: Before we move forward, I want to mention that I am not a bartender, a mixologist, pretending to be one on Youtube, or intent on running for public office. IMO a bartender has no business running for office, nor should a high school dropout be advised on global warming. If you are a fan of either, it is nothing but a reflection of your intellect and how limited you are as a person.

One thing I like to do, is entertaining, and I try to do it as often as I can. To accomplish this, I had to figure out ways to cut costs, and that is what most of these drink recipes came to be! However, over time more and more of my guest started asking for the home version of my drinks, and today even though I can afford to buy the commercial version, more often than not, you find me making a home version.

As mentioned before, Disaronno Velvet is not only made by the makers of Disaronno Amaretto, but it is pretty much an Amaretto Liqueur with Cream. With that said, I know that there are many out there that are not fans of creamy liqueur drinks, so if you want to give the plain homemade Amaretto a try, here are the ingredients.

Much like the Disaronno Velvet recipe, this Disaronno Amaretto recipe is a bit kicked up. Consider lesser quantities of Apricots, Almond Extract, Vanilla Extract, and Vodka.

• 5 Cups of Water
• 5 Cups of Brown Sugar
• 5 Cups of Dehydrated Apricots
• 2 oz. of Almost Extract
• 1 Tablespoon of Vanilla Extract
• 5 Cups of Vodka

Bring 1.5 cups of water, brown sugar, and dehydrated apricots to a boil. After boiling for 1-2 minutes, take it off the stove and let it cool down to room temperature. Strain the mixture, and add 2 oz. of almost extract, 1 tablespoon of vanilla extract, and 1.5 cups of vodka. Ideally, you want to let it rest in the fridge for about a day for all the flavor to come together.

Although Disaronno Velvet is pretty much a creamy version of Disaronno Amaretto, the approach is a little different. Basically, what we are doing is omitting the simple syrup and replacing it with the following:

• 1 Can of Evaporated Milk
• 1 Can of Sweetened Condensed Milk
• 1 Egg Yolk
• 2 oz. of Almond Extract
• 1 oz. of Apricot Extract
• 1 Tablespoon of Vanilla Extract
• 5 Cups of Vodka

The preparation steps for our Disaronno Velvet are very similar to that of the Amaretto Disaronno. However, we have to be mindful of the egg yolk. I started by depositing it into the mixing bowl in the video. That is just because I have done this recipe hundreds of times before. With that said, “if you are going to use the egg methods” – I am going to suggest you do it as follows:

Add half of the evaporated milk and the egg yolk to a medium mixing bowl and whisk it until thoroughly combined. Then add the almond, apricot, and vanilla extract and mix once again. Add the condensed milk, and use the remaining evaporated to rinse the can. Mix it well, and pour into a 1-liter bottle or container. Add the vodka, shake the bottle and refrigerate until cold.

TIPS: If you use an egg, it should refrigerate for 2-4 hours. But, if you are not, you can serve it as soon as you are finished. However, the final taste profile is going to take a little while to develop. Many people tell me that it tasted so much better the day after! This is why we usually make it the day before a party.