Post #240291 by KuKuAhu on Thu, Jun 29, 2006 8:45 AM

As I have mentioned before with regard to home invented drinks that call for shooting whipped cream into a shaker.. might I suggest using the old bar stand-by: cream

Heavy cream, whipping cream (my preference), half and half will even do.

There's no need to buy gassed up whipping cream only to shake the gas out of it (unless you just want to inhale the excess nitrous oxide). Regular cream will give you the dairy aspect you are looking for without the hassle of trying to jam foam into a shaker. And the big plus is that it is usually richer in flavor and it creates a better mouth feel in the drink.

Yes, it is less sweet. You will never notice the difference. You will notice that the over all drink tastes richer and more natural.

And it is handy to keep around for use in any drink that you want to make look translucent (a few drops will usually do it), old recipes that call for it, invented recipes that need a creamy component (like yours above), and for the post luau coffee.

Extra bonus: it is cheap and comes in very small containers, and can be frozen and thawed later.

Just a humble suggestion.

Ahu