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COCKTAILS AND RECIPES

ELISA’S CREAMONCELLO

A unique blend of the original classic flavor combined with rich cream and proprietary ingredients, that provide a mouthwatering taste & texture.

The perfect choice to use in cocktails, served over ice, as a soothing, relaxing after dinner drink, or for making those extra special cakes & cookies.

Keep a bottle chilled in the fridge, so you can always sit back and enjoy with your friends or special someone.
Visit our Web site for recipes and hints on how to use Elisa’s Creamoncello in interesting ways.

Elisa’s Lemon Creamoncello

Elisa’s Shamrock Martini

3 tbsp chocolate liqueur

6 tbsp Elisa’s Coconut  Creamoncello

1 splash crème de menthe

1 tbsp dark chocolate syrup

Green decorating sugar

1 Martini Glass

Method

  1. Decorate a martini glass, by wetting just the rim of the glass with water, then dipping the rim into a small shallow dish with of green sugar.
  2. Pour the chocolate syrup into bottom of the glass.
  3. Add 1-2 splashes of the crème de menthe on top of the chocolate syrup.
  4. In a shaker, with some ice, mix the Godiva Liqueur with the Elisa’s Coconut Creamoncello. Place a strainer on the shaker, and using the back of the spoon so as not to disturb the crème de menthe & chocolate, slowly pour the liquid into the glass.

OPTIONAL: make a small paper stencil of a shamrock and place it gently onto the glass. Then , gently sift some of the leftover green sugar onto the liquid and slowly remove the stencil.

Salute ! Beviamo!!

Elisa’s Cappuccino Creamoncello Cheesecake

with

 White Chocolate Ganache and Whipped Cream

 

Ingredients:

Crust:

1 ½ cups Graham Crackers, ground

¾ cups Sugar, granulated

4 oz (1 stick) Butter, melted

Filling:

24 oz Cream Cheese, softened

6 oz Sugar, granulated

3 Eggs

3 Egg yolks

6 oz Sour Cream

1 ½ tsp Vanilla Extract

3 oz Elisa’s Cappuccino Creamoncello

1 tsp Coffee Flavored Extract.

1 pinch Salt

White Chocolate Ganache Topping:

16 oz White Chocolate, chopped

18 oz Heavy Whipping Cream

10 oz Sugar, granulated

Whipped Cream

16 oz Heavy Whipping Cream

2 tbsp Powdered Sugar

Dark Chocolate Shavings for decoration

 

 

Method:

  1. Preheat oven to 350 F. Crust: In a bowl, mix all the dry ingredients for the crust. Incorporate the butter until it sticks together. Butter a 9 inch springform pan and pour crumbs in. Press firmly into the bottom and up the sides of your pan. Set aside.
  2. Cheesecake: In the bowl of a stand mixer or in a large bowl using a hand mixer, add cream cheese and stir until smooth and creamy. Add sugar and stir again until creamy. Add sour cream, extracts and salt and stir well until well combined. You should pause periodically to scrape the sides and bottom of the bowl with a spatula to ensure that all is evenly incorporated. Add the eggs a couple at a time and mix well.
  3. Pour batter into prepared springform pan and place in oven on the center rack. Bake on 325 F for 65-75 min or until the center no longer jiggles and the sides are puffed up a bit.

Remove from the oven and after 10 min, use a knife to gently loosen the crust from the inside of the pan. Allow Cheesecake to cool to room temperature and then transfer to refrigerator for at least 6 hours or overnight.

  1. White Chocolate Ganache: In a sauce pot, bring to boil the heavy cream and the sugar. Place the chopped, white chocolate in a medium size bowl and pour the boiling, heavy cream/ sugar mixture. Cover and let sit for 10 min. Either using a blender or a hand blender, blend the mixture until smooth. Let cool to room temperature and then refrigerate for 6 hours or overnight.
  2. WHEN READY TO ASSEMBLE CAKE: Unmold cake from springform pan and place onto a serving dish. With a spoon, spread a layer of the white chocolate ganache all the way to the edge of the cake. With a stand mixer or in a bowl with a hand mixer, beat the remaining white chocolate ganache until stiff peaks form. With a piping bag, pipe on top of cake. Beat also the heavy whipping cream and powdered sugar into stiff peaks. Pipe onto the cake as well filling in the places that ganache missed. Decorate on top with the chocolate shavings. Enjoy with a shot of Elisa’s Cappuccino Creamoncello or go to the next level and make our yummy Cappuccino Martini.

Elisa’s Coconut Creamoncello “Queen Of Tarts”

The Crust: Ingredients

  • 1 ½ cups Flour
  • 2/3 cup Coconut, shredded, sweetened, toasted
  • 1/2 cup Sugar
  • 1 pinch of Salt
  • 6 oz Butter, cut into chunks
  • 1 Egg Yolk

Crust:

Preheat the oven to 400 F. Using a food processor, process the flour, coconut, sugar  and  salt until all ground up. Add the chunks of butter and process until the mixture looks like coarse crumbs. Add the egg yolk and process until all is blended. Unless  you  are  making a large 10-inch tart, divide the dough into 8- 3-inch tart pans and press the dough into the

molds. Make sure the sides a little higher than the center. With a fork, poke some holes in the center of each tartlet. Bake for 12-15 minutes and make sure they don’t overcook. The large tart takes about 5-10 minutes longer.

Coconut Cream Filling: Ingredients

  • 2 Large Eggs
  • 2 Large Egg Yolks
  • ¾ cup of Sugar
  • 2 TBSP of Flour
  • 2 TBSP of Cornstarch
  • 1 Pinch of Salt
  • 2TBSP Elisa’s Coconut Creamoncello
  • 5 TBSP Cream of Coconut
  • 1 cup Whole Milk
  • 1 Vanilla Bean

Coconut Cream Filling:

In a saucepan, mix Elisa’s Coconut Creamoncello, Cream

of Coconut, Milk, and the Vanilla Bean. Over medium heat, bring the mixture to a simmer. Set aside. In a mixer, beat together the eggs, egg yolks, sugar and salt. When the mixture is light and airy, add the cornstarch and the flour. Reheat the milk mixture until simmering again, and slowly pour a little at a

time in the egg mixture while whisking. When the mixture is thoroughly blended, pour back into the sauce pan and whisk over medium heat until the liquid boils   and   thickens.   Remove from the stove and allow the cream to cool. When cooled, spoon into the tartlet and add toasted shredded coconut. Top with coconut whipped cream and decorate with chocolate shavings and toasted shredded coconut.

Elias’s Sgroppino Recipe
Elisa’s “Sgroppino” (refreshing Italian cocktail)
6 oz lemon sorbet
2 tbsp chilled vodka
3oz Elisa’s Lemon Creamoncello
4 mint leaves. (2 extra for garnish/optional)
2 cups club soda
Use a shaker or a blender.
Yields 3 servings.

Cremoncello Cream-0

3oz. Elisa’s Lemon Creamoncello 1oz. Orange juice

Directions

Add all ingredients into shaker then shake hard and strain into glass and garnish orange wheel.

CitraCello Spritzer

3 oz Lemon Creamoncello 2 oz of orange juice

Splash of club soda (or to taste) Serve in a glass of ice

Cap Old Fashion
2.5 oz Elisa’s Cappuccino Creamoncello 1 oz Creme de Cacoa Liquer
3 Dashes of Chocolate Bitters
Garnish with an Orange Twist and chocolate
Lemon Berry Smoothie
Berry Purée
In a microwaveable bowl add 1/2 cup cut up strawberries, 1/2 cup blueberries, 1/2 cup raspberries, 1/2 cup black berries , 2 tbsp sugar, splash of orange juice. Microwave for 3 minutes or until fruit is cooked. Purée in a blender and strain and set aside to cool for 15 min. (if the mixture is too dry to purée add some orange juice while blending)
Put 2 glasses into freezer to frost them. To make the smoothie:
1 banana
1/3 cup Greek yogurt or vanilla flavored yogurt 3 oz Elisa’s Lemon Creamoncello
1/2 cup of ice 1/4 cup of milk
Blend all in a blender
Piña Colada
2 oz Coco Lopez coconut cream
2 oz Elisa’s Coconut Creamoncello 1 oz dark rum
2 oz pineapple juice
4 oz pineapple chunks frozen 1 1/2 cups ice
Shredded toasted coconut Pineapple
Blend and pour into frosted glasses. Garnish with toasted coconut shavings and sliced pineapple slices.
Makes 2 servings.
Coconut Creamoncello Margarita
3 oz Coconut Creamoncello 2 oz tequila
1 oz Grand Marnier 3 oz coconut milk 1 lime juiced
Splash of pineapple juice Ice
Toasted coconut shavings Honey
Coarse salt Directions
Pour the Coconut Creamoncello, tequila, Grand Marnier, coconut milk, lime, pineapple juice in a shaker and shake it up.
Coconut Berry Smoothie
Berry Purée
In a microwaveable bowl add 1/2 cup cut up strawberries, 1/2
cup blueberries, 1/2 cup raspberries, 1/2 cup black berries , 2
tbsp sugar, splash of orange juice. Microwave for 3 minutes or
until fruit is cooked. Purée in a blender and strain and set aside
to cool for 15 min. (if the mixture is too dry to purée add some
orange juice while blending)
Put 2 glasses into freezer to frost them.
To make the smoothie:
1 banana
1/3 cup Greek yogurt or vanilla flavored yogurt
3 oz Elisa’s Coconut Creamoncello
1/2 cup of ice
1/4 cup of milk
Blend all in a blender
To set up:
Pour 2 tbsp of the purée into each of the frosted glasses making
sure that you drip onto the insides of the glasses. Pour in
the smoothie and watch the cool swirl blend affect. Top with a
straw and enjoy! Don’t give any to the kids!
Elisa’s Coffee Float
3 scoops vanilla ice cream
3 oz Cappuccino or Coconut Creamoncello
6 oz cold brew coffee
Splash of club soda for fizz
Whipped cream if you like
Directions
In a frosted glass add the scoops of ice cream and the Creamoncello. Then add the cold brew and the splash of
club soda. Top off with whipped cream for a real treat.
Perfect for hot summer weather.
Coconut Cream Mojito
3oz. Elisa’s Coconut Creamoncello
1oz. Silver Rum
Squeeze a fresh lime wedge
2 mint sprig’s
Directions
Add all ingredient into shaker then shake hard and strain into glass with ice and garnish with mint sprig and lime wheel.
Limoncello Cream-o
3oz. Elisa’s Lemon Creamoncello
1oz. Orange juice
Directions
Add all the ingredients into a shaker then shake hard and strain into a glass and garnish with an orange wheel.
Toasted Coconut
3oz. Elisa’s Coconut Creamoncello
3oz. Almond Milk
Coconut Flakes and Cherry
Directions
Add all ingredients into shaker then shake hard and strain into rocks glass, top with toasted coconut flakes and garnish with and a cherry.

 Here are our top Cocktails you can make using Elisa’s Creamoncello. Check out our Facebook page for the latest recipes. https://www.facebook.com/elisascreamoncello

Cappuccino Old Fashion

Coconut Cream Mojito