Almond/Hazelnut Milk

[auchrins]

Along the lines of what David said in the Sabayon post, would Soy
Protein or Lecithin work to stabilize Almond or Hazelnut Milk in a
cocktail?

I make Ramos Gin Fixx style drinks with egg whites and cream but I
have been trying to make one using Hazelnut Milk (perferably) or
Almond Milk and can't get the stability desired...

Alan

[Alessio]

Lecithin stabilizes water-oil emulsions so as long as your cocktail has an oily part that might work. I fear though that the problem with nuts-milk may also be their particles content (each time I do almonds milk at home, after some time it settles in 2 distinct layers).

Alex

[Alan Uchrinscko]

My problem with certain cocktails is what you described happens to almond milk at home.  I had problems years ago when I was less experienced with a Wasabi Martini - the Wasabi would settle to the bottom after maybe 2 or 3 minutes.  If you do vodka, wasabi and egg white it works.  An egg white alone won't hold the almond milk.

 

I have done SOJU-LITCHI FIZZ which is based upon a RAMOS GIN FIZZ...here is the recipe:

 

Soju Litchi Fizz
1 1/2 oz. CharmSoju
1/2 oz. Lemon Juice
1/2 oz. Lime Juice
1 oz. Simple Syrup
2 oz. Heavy Cream
1 oz. Wolfberger Litchi Liqueur
3 dashes of Orange Flower Water
3/4 oz. Club Soda

What I have been trying is chocolate bourbon ball fizz.  A Liquid Chocoltae Bourbon Ball is equal parts Frangelica (hazelnut liquor), creme de cacao dark and bourbon.

 

The general idea in my head is to make a fizz from it using hazelnut milk instead of cream and having the creme de cacao as the sweet and bourbon as the liquor. Following the recipe above with substitutions its not even close to stable and I get the layers of which you spoke.

 

I guess the big question becomes:

 

How do you stabilize emulsions with particles such as hazelnut/almond milk?

How do you acheive stable foams etc with them?

 

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Alan Uchrinscko
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[Alan Uchrinscko]

That recipe is WRONG.  There is one EGG WHITEin the Soju Litchi Fizz.

[Speakeasy Desserts]

Good question. Not sure if it answers your question, but, here's my experience. take from it what you will.

I've made foams with VersaWhip, almond milk, and heavy cream to put on lady fingers and tiramisu. This mixture in the whipper made for a tasty and stable whipped cream that was robust, thick and fluffy. I intentionally did not shake the almond milk before using it to avoid the stuff that floats to the bottom of the milk. Tasty stuff!

I'm not so sure the solids that settle to the bottom of nut milks are 'meaningfully tasty' to worry about. They don't really intensify the flavor, in my opinion, to such a degree that I worry about it.

 Versawhip foams tend to be thick, sometimes too much than I'm going for in certain contexts... if you want a thinner foam... maybe lecithin?

[w keith griffith]

Where's the flavor carried? In the liquid, or partially by the
particles? Spin or filter them out perhaps? Always looked for a
good reason to have a centrifuge that'd do 100ml or so in the shop.

At 01:51 PM 2/27/2010, you wrote:
>My problem with certain cocktails is what you described happens to
>almond milk at home. I had problems years ago when I was less
>experienced with a Wasabi Martini - the Wasabi