Are you organizing Easter brunch this year and do you want to serve your friends or family something different this year than the well-known Easter bread? Don't worry, Licor 43 got your back. Entirely in line with Spanish Easter traditions, this spring the liqueur is coming up with a number of surprisingly tasty recipes for an Easter table with a twist. Such as a refreshing iced coffee or luxurious apple pies with mascarpone whipped cream. The basis for all recipes is Licor 43 Orochata, the silky smooth liqueur inspired by the Valencian Horchata specialty of almond milk, cinnamon and citrus.
Recipes:
Iced coffee with Licor 43 (with vegan option)
by the glass
Ingredients
• 150 ml coffee
• 1 tbsp granulated sugar (optional)
• 50 ml (almond) milk
• 1 tbsp Licor 43 Orochata (for vegan:Licor 43 Original or Licor 43 Baristo)
• A glass full of ice cubes
Preparation method
Dissolve the sugar in the coffee and let it cool down completely. Fill a large glass with ice cubes and pour the cold coffee over it. Mix the (almond) milk with the Licor 43 and pour into the glass. Serve immediately.
Apple tarts with Licor 43 Orochata mascarpone whipped cream
for 8 small cakes or 1 large cake
Ingredients
Dough
• 285 g flour
• 2 ½ tbsp sugar
• ½ tsp salt
• 275 g unsalted butter, cold
• 5-7 tbsp ice cold water
• 1 tbsp milk
• 1 egg
• 2 tbsp fine granulated sugar
Filling
• 1.5 kg apples
• 30 g butter
• 50 g granulated sugar
• 65 g dark caster sugar
• ½ tbsp lemon juice
• 1 tsp cinnamon
• ¼ tsp salt
• 2 tbsp Licor 43 Orochata
• 2 tbsp cornflour
whipped cream
• 250 ml whipping cream
• 100 g mascarpone
• 2 tbsp Licor 43 Orochata
• 30 g sugar
• Seeds of ½ vanilla pod
Dough
Mix the flour, sugar and salt in a large bowl. Cut the butter into pieces and mix with your fingers into the flour mixture until the dough is crumbly. Now add 5 tablespoons of ice cold water and spread with a fork through the dough until the dough becomes cohesive. If the dough sticks together when you press it together with your fingers, the dough is done. If it is still too crumbly, add 1 or 2 tablespoons of cold water. Shape the dough into a ball, flatten slightly and wrap in plastic wrap. Let it rest in the fridge for at least an hour, but preferably overnight.
Filling
Peel the apples, remove the core and cut into thin slices. Place in a large saucepan and add the butter, sugars, lemon juice, cinnamon and salt. Heat over medium heat, stirring occasionally with a spatula until the apples begin to lose moisture. Now add the Licor 43 Orochata and cornflour and stir until the liquid of the apples begins to thicken. Remove from heat and let cool completely.
Butter and flour the tart pans (or 1 24 cm tart pan). Roll out 2/3 of the dough into a sheet and line the cake tins with it. Leave a small piece of dough hanging over the edge of the pie shells. Put in the fridge.
Now roll out the rest of the dough and cut strips (for a standard cake, you can also decorate the cakes differently). Divide the filling over the cakes and place the bars in a diamond shape over the filling. Press the sides of the dough together with the strips so that the top of the pie sticks to the side.
Put the tarts in the freezer for 15 minutes, so that they keep their shape better in the oven, in the meantime preheat the oven to 200 °C.
Beat the egg with the milk and brush the top of the tarts with it. Sprinkle the sugar over the cakes and bake for 25-30 minutes until golden brown. After 10 minutes, reduce the oven temperature to 175°C. Remove from the oven and let cool completely on a cooling rack. Remove the molds when the cakes have cooled completely.
whipped cream
Put all ingredients in a bowl and whisk until the cream is stiff. Serve with the apple tarts.
Cinnamon Buns Licor 43 Orochata Glaze
For 12 Buns – Ingredients
Buns
• 180 ml lukewarm milk (43 ̊C)
• 7 g dry yeast (or 21 g fresh yeast)
• 50 g granulated sugar
• 1 egg + 1 egg yolk
• 70 g unsalted butter, room temperature • 420 g flour
• 1 tsp salt
Filling
• 60 g unsalted butter
• 50 g dark caster sugar • 1 tsp cinnamon
Glaze
• 50 g cream cheese
• 1⁄2 tsp vanilla extract
• 2 tbsp Licor 43 Orochata • 1 tbsp lemon juice
• 225 g icing sugar
Preparation method
Mix the lukewarm milk with the yeast in a mixing bowl and let stand for a few minutes. Add the sugar, egg and egg yolk. Place the dough hook on your mixer and add the flour and salt. Knead the dough on medium speed. Add the butter little by little and knead for 8 minutes. The dough should form a ball, but it will remain a little sticky. If you don't have a mixer with dough hooks, you can knead with your hands. Then do this for 10-12 minutes on a lightly floured work surface. Grease a large bowl with oil and place the dough in it. Cover with a damp tea towel and let rise at room temperature for 1 1/2 hours.
Roll out the risen dough on a floured work surface into a rectangle of approximately 40 x 25 cm. Place the butter in the microwave and heat for 10 seconds at a time until the butter is very soft (but not runny) and spreadable. Brush the dough with the butter, leaving 12 cm empty on the sides. Mix the caster sugar with the cinnamon and sprinkle over the butter. Now roll up the dough tightly, starting on the long side. First cut off the pieces without filling on the side and then divide the roll into 12 pieces (tip:first cut in half, then in half again and then divide into 3 equal pieces).
Butter a baking tin or baking dish of about 21×33 cm. Place the cinnamon buns in the baking pan. Cover the mold again with a damp tea towel and let it rise for 1 hour. Preheat the oven to 175 C. Bake the buns for 20-25 minutes until golden brown and cooked through. Let it cool down a bit.
For the glaze, mix all ingredients in a bowl and beat with a mixer until smooth and airy. Microwave the bowl for 10-15 seconds to soften the glaze. No microwave? Then heat the glaze in a bain-marie. Spread over the buns.
The cinnamon buns are best on the day itself, but if you briefly warm them up in the oven the next day, they are also delicious.
Eggnog with Licor 43 Orochata
For 6-8 Servings – Ingredients
• 250 ml whipping cream
• 600 ml whole milk
• 1⁄4 tsp ground nutmeg • pinch of salt
• 1 vanilla pod
• 2 cinnamon sticks
• 5 eggs
• 100 g granulated sugar + 1 tbsp
• 175 ml Licor 43 Orochata
Preparation method
Put the cream, milk, nutmeg, salt and cinnamon sticks in a saucepan. Split the vanilla pod, scrape out the seeds and place the seeds and pod in the pan. Heat to just boiling, put the lid on the pan and let it steep for 10 minutes.
Separate the eggs and store the egg whites in a grease-free bowl. Beat the egg yolks and sugar together in a large bowl until light and fluffy. Remove the cinnamon sticks and vanilla pod from the milk and heat again until it comes to a boil.
Gradually add the hot milk to the egg yolks while stirring continuously. When all the milk has been added, pour the mixture back into the pan.
Return to the heat and heat, stirring, until the mixture thickens slightly. Do not heat too long, otherwise the egg particles will solidify. Now add the Licor 43 Orochata.
Pour through a sieve into a pitcher and cover the eggnog with a piece of plastic wrap. Place the foil directly on the eggnog (not on the edge) this ensures that there is no skin on it. Place in the fridge until your eggnog has cooled completely.
Before serving, beat the egg whites with 1 tbsp sugar to soft peaks. Gently fold through your eggnog. Serve with ground cinnamon and nutmeg.
*Prefer no raw eggs? You can also skip the last step with the proteins.
