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Old 12-11-2011, 05:31 PM   #1
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Whiskey Substitute in Bailey's-Type Irish Creme Recipe?

Hello,

I have a great Bailey's-type Irish creme liqueur recipe that I make to give as gifts during the holidays. Some of my friends do not drink alcohol, so I am looking for a way to provide them with a non-alcoholic version of the liqueur I give to others.

The recipe calls for a cup of whiskey (I use inexpensive Canadian whiskey) per 3-1/2 cups of total liqueur, so it comprises a large portion of the recipe. Unlike some recipes, the alcohol, of course, is not cooked off in this mixture because no cooking is involved--just blending.

Any suggestions on a substitute, non-alcoholic liquid that would provide a taste similar to that of the whiskey?

Thanks for any suggestions,
Bill

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Old 12-11-2011, 05:46 PM   #2
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I would simmer the whiskey to cook off the alcohol. The lost volume could be made up with more cream.

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Old 12-11-2011, 06:19 PM   #3
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Brandy extract might be another option. Add water till it tastes like brandy. The alcohol should be about nonexistant by that time. McCormick sells it, along with others. There's also rum extract.

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Old 12-11-2011, 06:28 PM   #4
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You can easily find whiskey extract. All I know of is bourbon, which isn't exactly right but should do. Like many extracts, it does contain alcohol, but there's going to be very little in the finished cream, which should not offend a non-drinker any more than any other dish with alcohol-containing extracts. But if it's a religious prohibition, and they're rigidly observant, you're probably out of luck. The only halal-certified "whiskey" I know of is only in the UK at this time.

Also consider playing with different amounts of vanilla. Vanilla is in the same general flavor family as whiskey. The right balance of vanilla and coffee comes close. (Not really, but it might be okay.)

But you can burn off nearly all the alcohol from regular whiskey, more than enough for it to qualify as not an alcoholic beverage. Simmer it for three hours, and it will be down to less than 5% alcohols, and there won't be much at all in the cream. You'll be down to something less than 2%. Really, even less, because the whiskey will be cooked down and concentrated.
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Old 12-11-2011, 06:41 PM   #5
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Quote:
Originally Posted by PrincessFiona60 View Post
I would simmer the whiskey to cook off the alcohol. The lost volume could be made up with more cream.

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Alcohol never evaporates completely.

Whisky extract doesn't taste like whisky and may contain alcohol, as many extracts do.
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Old 12-11-2011, 10:50 PM   #6
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The idea of simmering the whiskey to evaporate off the alcohol sounds interesting. Any idea how long you would need to do that with, say, two cups of whiskey? It would need to be totally alcohol free.

Also, the idea of using vanilla and coffee is interesting, since both of those ingredients are already in the recipe. It would take some trial and error to find the right mixture.

"Offending" a non-drinker isn't the issue. The folks I'm concerned about cannot under any circumstances have any alcohol; 'nough said?

Thanks for the ideas. Anyone else have any?

Bill
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Old 12-11-2011, 10:54 PM   #7
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I wouldn't know how to test it to make sure there was no alcohol at all, as stated before, the alcohol never completely cooks out. It would just reduce it.
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Old 12-11-2011, 11:01 PM   #8
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Originally Posted by BSquared18

"Offending" a non-drinker isn't the issue. The folks I'm concerned about cannot under any circumstances have any alcohol; 'nough said?

Thanks for the ideas. Anyone else have any?

Bill
Then I would leave out any booze or booze flavoring completely. Maybe use a split and scraped vanilla bean.
Or give them a different gift.
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Old 12-11-2011, 11:37 PM   #9
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If the issue is no alcohol whatsoever, then you might be barking up the wrong tree.

It is impossible to simmer away all the alcohol from a wine, beer or liquor.

Most/many extracts contain lots of alcohol, as that's the medium that extracts the flavor.
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Old 12-12-2011, 01:55 AM   #10
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I'd just do something else for my "no alcohol" friends (and yes, I do have them). My mom and some of my older friends regale me with tales of their alcoholic neighbors who would sneak in to peoples' kitchens to drink their vanilla extract. So, for them, no alcohol. Maybe some of the coffee syrups you can buy that have different flavors.
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