[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fUYnejuD706aGlhRqrsztaf4077ebvIsOpswpKBA-Sz0":3},{"receta":4,"relacionadas":90,"twists":128,"valoracion":129},{"cristaleria":5,"decoracion":5,"descripcion":6,"dificultad":10,"guia":5,"id":11,"imagen":12,"ingredientes":13,"licor":5,"metaDescripcion":39,"notas":42,"ocasion":5,"preparacion":60,"slug":77,"tiempo":78,"tip":79,"tipo":82,"titulo":83,"tituloSeo":86,"twistDe":5,"updatedAt":89},null,{"_type":7,"en":8,"es":9},"localeText","Irish whiskey, cream, condensed milk, a little coffee and cocoa, whisked together in moments. It is the homemade version of Baileys-style Irish cream, and it differs from the other homemade liqueurs here in one important way: there is no steeping and no waiting, it takes ten minutes and you can drink it the same day.","Whisky irlandés, nata, leche condensada, un poco de café y cacao, batidos en un momento. Es la versión casera de la crema irlandesa tipo Baileys, y se diferencia de los demás licores caseros del recetario en algo importante: no macera ni hay que esperar, se hace en diez minutos y se puede beber ese mismo día.","principiante","receta-crema-de-whisky-casera","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F1a203c2a200782dc9182b0746c973b459a8d384a-1024x1536.png",[14,19,23,27,31,35],{"_key":15,"_type":16,"en":17,"es":18},"r395","localeString","250 ml whipping cream (35% fat)","250 ml de nata para montar (35 % de materia grasa)",{"_key":20,"_type":16,"en":21,"es":22},"r396","200 g sweetened condensed milk","200 g de leche condensada",{"_key":24,"_type":16,"en":25,"es":26},"r397","200 ml Irish whiskey","200 ml de whisky irlandés",{"_key":28,"_type":16,"en":29,"es":30},"r398","1 teaspoon instant coffee","1 cucharadita de café soluble",{"_key":32,"_type":16,"en":33,"es":34},"r399","1 teaspoon unsweetened cocoa powder","1 cucharadita de cacao puro en polvo",{"_key":36,"_type":16,"en":37,"es":38},"r3100","A few drops of vanilla extract","Unas gotas de extracto de vainilla",{"_type":7,"en":40,"es":41},"Irish whiskey, cream, condensed milk, coffee and cocoa in ten minutes. How to keep it from splitting, how long it lasts and which whiskey to use.","Whisky irlandés, nata, leche condensada, café y cacao, en diez minutos. Cómo hacerla sin que se corte, cuánto dura en la nevera y con qué whisky.",[43,52],{"_key":44,"_type":45,"texto":46,"titulo":49},"r3105","notaMixologo",{"_type":7,"en":47,"es":48},"It contains cream, so it lives in the fridge: two to three weeks, tightly sealed. The whiskey helps it keep, but it does not turn it into a cupboard liqueur like limoncello. Shake it before serving, because the fat tends to rise.","Lleva nata, así que vive en la nevera: dos o tres semanas, bien cerrada. El whisky ayuda a conservarla, pero no la convierte en un licor de despensa como el limoncello. Agítala antes de servir, porque la grasa tiende a subir.",{"_type":16,"en":50,"es":51},"How long does it keep?","¿Cuánto dura?",{"_key":53,"_type":45,"texto":54,"titulo":57},"r3106",{"_type":7,"en":55,"es":56},"Irish, which is what the original uses and the smoothest: it lets the coffee and cocoa lead. A blended Scotch works too, drier and with more character. The one thing to avoid is a smoky one, because smoke and cream do not get along.","Irlandés, que es el de la original y el más suave: deja que manden el café y el cacao. Con escocés mezclado también sale, más seco y con más carácter. Lo único que no conviene es uno ahumado, porque el humo y la nata no se llevan bien.",{"_type":16,"en":58,"es":59},"Which whiskey should I use?","¿Qué whisky uso?",[61,65,69,73],{"_key":62,"_type":7,"en":63,"es":64},"r3101","Dissolve the coffee and cocoa in two tablespoons of the cream, in a bowl, until there are no lumps.","Disuelve el café y el cacao en dos cucharadas de la nata, en un cuenco, hasta que no queden grumos.",{"_key":66,"_type":7,"en":67,"es":68},"r3102","Add the rest of the cream, the condensed milk and the vanilla, and whisk on low speed just until combined: the point is not to whip it.","Añade el resto de la nata, la leche condensada y la vainilla, y bate a velocidad baja solo hasta mezclar: no se trata de montarla.",{"_key":70,"_type":7,"en":71,"es":72},"r3103","Add the whiskey last, in a thin stream, still whisking gently.","Incorpora el whisky al final, en un hilo y sin dejar de batir suave.",{"_key":74,"_type":7,"en":75,"es":76},"r3104","Pour into a clean glass bottle, seal it and keep it in the fridge.","Embotella en una botella de cristal limpia, ciérrala y guárdala en la nevera.","crema-de-whisky-casera",10,{"_type":7,"en":80,"es":81},"The whiskey always goes in last, a little at a time. Poured in all at once it can split the cream, and over-whisking whips it: either way it turns lumpy. If it happens, a quick blitz on low speed usually brings it back.","El whisky, siempre al final y poco a poco. Echado de golpe sobre la nata puede cortarla, y batir de más la monta: en los dos casos sale grumosa. Si te pasa, un golpe de batidora a velocidad baja suele recuperarla.","licores-caseros",{"_type":16,"en":84,"es":85},"Homemade Irish cream","Crema de whisky casera",{"_type":16,"en":87,"es":88},"Homemade Irish cream: Baileys at home in ten minutes","Crema de whisky casera: el Baileys de casa en diez minutos","2026-10-06T00:53:56Z",[91,106,118],{"descripcion":92,"dificultad":95,"id":96,"imagen":97,"licor":5,"slug":98,"tiempo":99,"tipo":100,"titulo":101,"valoracion":103},{"_type":7,"en":93,"es":94},"Three liqueurs that refuse to mix if you pour them carefully, in bands of brown, cream and amber. It is the shot that impresses whoever watches you make it, and the only trick is density.","Tres licores que no se mezclan si se sirven con cuidado, en franjas marrón, crema y ámbar. Es el shot que impresiona a quien lo ve preparar, y el único truco está en la densidad.","intermedio","receta-b-52","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F31a96f2ffe3e0324706663a1f05c01f2b5b63395-1086x1448.png","b-52",4,"shots",{"_type":16,"en":102,"es":102},"B-52",{"media":104,"votos":105},5,2,{"descripcion":107,"dificultad":10,"id":110,"imagen":111,"licor":5,"slug":112,"tiempo":5,"tipo":82,"titulo":113,"valoracion":116},{"_type":7,"en":108,"es":109},"The homemade version beats the original at the thing that matters most: it tastes of coffee, not caramel. It is cold-infused from whole beans and ready in three days.","La versión casera gana al original en lo que más importa: sabe a café y no a caramelo. Se hace en frío, con grano entero, y en tres días está listo.","receta-licor-de-cafe-casero","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fcefd1a86193e2d2975460a8f87e1f31322ef4406-1086x1448.png","licor-de-cafe-casero",{"_type":16,"en":114,"es":115},"Homemade coffee liqueur","Licor de café casero",{"media":104,"votos":117},1,{"descripcion":119,"dificultad":10,"id":122,"imagen":123,"licor":5,"slug":124,"tiempo":5,"tipo":82,"titulo":125,"valoracion":5},{"_type":7,"en":120,"es":121},"The one from the Galician table, from the queimada and from after the cocido. It is made with orujo — grape pomace spirit, not rum — and that is the whole difference: orujo brings a grape backbone no other spirit gives it.","El de la sobremesa gallega, el de la queimada y el de después del cocido. Se hace con aguardiente de orujo —no con ron— y esa es toda la diferencia: el orujo aporta un fondo de uva que ningún otro destilado le da.","receta-licor-cafe-gallego","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fcd9d714e33de10642d40f785417c42d5a82610b4-1024x1536.png","licor-cafe-gallego",{"_type":16,"en":126,"es":127},"Galician coffee liqueur","Licor café gallego",[],{"media":104,"votos":117}]