IE84020B1 - A non-dairy cream liqueur - Google Patents

Abstract

ABSTRACT A non-dairy cream liqueur comprisin g a mixture of the following ingredients: a blend of coconut oil and coconut milk, beet sugar, a molasses source alcohol and wheat gluten. A method of producing the non-dairy cream liqueur is also disclosed. In one embodiment a parcve non—dairy cream liqueur is disclosed and in a second embodiment, a kosher non-dairy cream liqueur is disclosed.

Description

A NON—DAIRY CREAM LIQUEUR The present invention is related generally to the field of alcoholic cream liqueurs and in particular to a method for producing a non—dairy lactose-free cream liqueur.

The term "cream liqueurs" generally refers to a range of alcoholic beverages that contain the following basic ingredients: Dairy Cream, Food Sugars, Alcohol, and Sodium Caseinate or Potassium Caseinate Other ingredients such as water, emulsifiers, colouring agents, chelating agents and flavours may also be included.

Cream liqueurs are becoming increasingly more popular on the commercial market.

However, there are a number of different groups of people who are unable to drink known cream liqueurs. This may be due to special dietary conditions such as an intolerance to dairy products or to lactose (a disaccharide naturally occurring in milk). Alternatively, it may be due to specific dietary rules dictated by people’s religious beliefs. For example, some Jewish people observe Jewish dietary laws as laid out in the Kashrut, which prohibits people from eating animals or food products from animals that are non—kosher. Kosher is the commonly known word used to describe foods that are in keeping with the laws of the Kashrut. For example, cows are classified as belonging to a category of kosher animals, however each cow must be free of treifot (a list of different categories of injuries, diseases or abnormalities) to remain kosher. Furthermore according to the kashrut, meat may not be eaten with dairy milk or foods containing a dairy milk derivative. A food item, which does not contain dairy milk or dairy milk derivatives, is known as pareve (neutral).

Currently there is no pareve cream liqueur available for purchase. Indeed, of the cream liqueurs that are available to purchase, it is very difficult to ensure that the dairy products used in the production of these cream liqueurs comes from cows that are free of treifot, thus are kosher.

It is the object of the present invention to seek to alleviate the aforementioned problems.

Accordingly, the present invention provides a non-dairy lactose-free cream liqueur comprising a mixture including the following ingredients: a non-dairy lactose-free cream derived from a non-dairy milk source, sugar, and alcohol, wherein the alcohol comprises a molasses source alcohol.

The non-dairy cream is preferably derived from coconut milk and is ideally a blend of coconut milk and coconut oil. The coconut oil is used to provide greater stability for the coconut milk when the coconut milk is combined with the alcohol. Advantageously, the coconut milk and coconut oil are blended together in a ratio of 4:9 respectively.

Preferably the sugar is derived from sugar beet.

Advantageously, the non-dairy lactose-free cream liqueur further includes an ingredient functioning as a protein barrier between the fat molecules of the non-dairy cream/milk source and the alcohol. Ideally, the protein barrier is provided by wheat gluten.

Thus, it is preferable for the non-dairy lactose-free cream liqueur to comprise a mixture of the following ingredients: a blend of coconut oil and coconut milk, sugar derived from sugar beet, a molasses source alcohol and wheat gluten. This provides a non-dairy lactose-free cream liqueur, which in accordance to the strict dietary laws of the Kashrut does not contain milk or a milk derivative thus is pareve (neutral).

Advantageously, the non-dairy lactose-free cream liqueur further includes ingredients selected from the following group: dextrose, natural flavour, caramel colour, emulsifier, sequestering agent and water.

Ideally the sequestering agent is tri—sodium citrate.

Advantageously in a first embodiment of the invention, the ingredients are combined to form a pareve non—dairy lactose—free cream liqueur and in a second embodiment, the ingredients are combined to form a kosher non—dairy lactose—free cream liqueur.

Preferably, in the first embodiment, the pareve non—dairy lactose—free cream liqueur includes the following combination of ingredients: Coconut milk, Coconut oil, Beet Sugar, Molasses source Alcohol, Dextrose, Wheat Gluten, Natural Flavour, Emulsifier, Caramel Colour, Tri—sodium citrate and Water.

In the second embodiment, the kosher non—dairy lactose—free cream liqueur includes the following combination of ingredients: Coconut milk, Coconut oil, Beet Sugar, Molasses source Alcohol, Dextrose, Wheat Gluten, Natural Flavour, Emulsifier, Caramel Colour, Tri—sodium citrate, Water and additionally includes Whiskey.

Thus, the kosher non—dairy lactose—free cream liqueur also includes whiskey, such as Irish whiskey. The non—dairy lactose—free cream liqueur is made with Kosher whiskey.

Advantageously, in the first embodiment, the ingredients of the pareve non—dairy lactose- free cream liqueur are present in the following percentage ranges: Coconut milk 4.0% i 0.4% v/,, Coconut oil 9.0% i 0.9% V/V 18.0% i 1.8% W/v 17.0% i 1.7% V/,, Sugar (from sugar beet) Molasses source Alcohol Dextrose Wheat Gluten Natural Flavour Emulsifier Caramel Colour Tri—sodium citrate Water .0% i 0.5%w/v .0% i 1.5% W/V .7% i 0.07% V/V 0.3% i 0.03% W/V 0.3% i 0.03% V/,, 0.1% i 0.01% W/V 44.6% i 4.5% V/V Where V/V means volume of the ingredient expressed as a percentage of the overall volume of cream liqueur produced and "’/v means weight of the ingredient expressed as a percentage of the overall volume of cream liqueur produced.

Preferably, in the first embodiment, the ingredients of the pareve non—dairy lactose—free cream liqueur are present in the following percentages: Coconut milk 4.0% V/V Coconut oil 9.0% V/V Sugar (from sugar beet) 18.0% W/V Molasses source Alcohol 17.0% ‘'/v Dextrose 5.0% W/V Wheat Gluten 2.0% W/V Natural Flavour 0.7% V/V Emulsifier 0.3% W/V Caramel Colour 0.3% V/V Tri-sodium citrate 0.1% W/V Water 44.6% V/V Where V/V means volume of the ingredient expressed as a percentage of the overall volume of cream liqueur produced and W/V means weight of the ingredient expressed as a percentage of the overall volume of cream liqueur produced.

Advantageously in the second embodiment, the ingredients of the kosher non—dairy lactose—free cream liqueur are present in the following percentage ranges: Coconut milk 40% i 0.4% V/V Coconut oil 9.0% i 0.9% V/V 18.0% i 1.8% ‘"/v .7% i 1.67% V/V Sugar (from sugar beet) Molasses source Alcohol Irish whiskey 0.3% i 0.03% "/V Dextrose 5.0% i 0.5% W/V Wheat Gluten 2.0% i 1.5% "’/V Natural Flavour Emulsifier Caramel Colour Tri-sodium citrate Water .7% i 0.07% V/., 0.3% i 0.03% WI. 0.3% i 0.03% V/v 0.1%i 0.01% "’/V 44.6% i 4.46% V/V Where V/V means volume of the ingredient expressed as a percentage of the overall volume of cream liqueur produced and w/., means weight of the ingredient expressed as a percentage of the overall volume of cream liqueur produced.

Preferably, in the second embodiment, the ingredients of the kosher non-dairy lactose—free cream liqueur are present in the following percentages: Coconut milk Coconut oil Sugar (from sugar beet) Molasses source Alcohol Irish whiskey Dextrose Wheat Gluten Natural Flavour Emulsifier Caramel Colour Tri-sodium citrate Water .0% V/v 9.0% V/V 18.0% W/V 16.7% ‘'/V 0.3% "/., .0% W/V 2.0% W/., 0.7% V/., 0.3% W/V 0.3% V/V 0.1% w/., 44.6% V/v Where V/V means volume of the ingredient expressed as a percentage of the overall volume of cream liqueur produced and W/., means weight of the ingredient expressed as a percentage of the overall volume of cream liqueur produced.

In another aspect of the invention, there is also provided a method for preparing a non- dairy lactose-free cream liqueur, the method comprising the steps of: adding a first predetermined volume of water to a first mixing tank and adding a second predetermined volume of water to a second mixing tank; dissolving a first set of ingredients in the water of the first mixing tank to form a solution where the first set of ingredients comprises sugar and then blending a non-dairy cream derived from a non-dairy milk source into the solution in the first mixing tank; adding a second set of ingredients, into the water in the second mixing tank, where the second set of ingredients comprises alcohol and then mixing the ingredients in the second mixing tank; adjusting the pH of the mixture of the second mixing tank to a pre—determined value; combining the mixture of the first mixing tank with the mixture of the second mixing tank and blending the respective mixtures together to form the cream liqueur.

Ideally, the method also includes the following additional steps: <1‘) Preferably, homogenising the blended mixture; measuring the particle size of the homogenised mixture; repeating steps (f) and (g) until a pre-deterrnined particle size is achieved. transferring the cream liqueur to a suitable container (usually a bottle). in between Step (b) and Step (c), the mixture in the first mixing tank is pasteurised and in between Step (e) and Step (f), the blended mixture is passed through a heat exchanger.

Preferably when producing a pareve non-dairy lactose-free cream liqueur the alcohol used is a molasses source alcohol. Ideally when making a kosher non-dairy lactose-free cream liqueur both a molasses source alcohol and Irish whiskey is used.

The volume of cream liqueur to be produced determines the exact quantity of water to be added to the two mixing tanks. Ideally, the quantity of water in the first and second mixing tank is approximately 26.8% and 17.8% respectively of the overall volume of cream liqueur produced.

Advantageously there is an agitator in each mixing tank which when switched on enables the water and all additional ingredients be mixed together.

It is preferable for the contents of both tanks to be heated. Ideally the first tank is heated to 60°C, whilst the second tank is heated to 40°C.

Ideally wheat gluten, dextrose and tri—sodium citrate are added to the first tank via a mixing vessel and the ingredients dissolve in the heated water. It is preferable to then add the emulsifier such as sodium stearyl lactylate, which also dissolves in the solution.

Advantageously the coconut milk and coconut oil are slowly blended into the mixture within the first tank.

Ideally the quantity of each ingredient in the first mixing tank is within the following range relative to the overall volume of liqueur produced; The quantities of the wheat gluten, sugar, tri—sodium citrate, coconut milk and coconut oil are represented as percentages of the overall volume of cream liqueur produced.

Water 26.8% i 2.68% V/,, Wheat gluten 2.0% i 1.5% W/V Sugar 10.5% i 1.05% W/V .1% it 0.01% W/V .0% i 0.5% V/V 11.0%i 1.1% V/V Tri-sodium citrate Coconut milk.

Coconut oil Once the ingredients have been added to the first mixing tank, the ingredients are mixed by the agitator to form an emulsified mixture. The emulsified mixture is pasteurised within the mixing tank by mixing for 30 minutes at 65°C.

Advantageously, a syrup mixture is formed in the second mixing tank by adding sugar, alcohol, caramel colouring and natural flavour to the heated water. The quantities of each of the ingredients are determined as a percentage of the overall quantity of cream liqueur produced. Ideally the quantity of each ingredient added to the second tank is within the following range relative to the overall volume of liqueur produced; Water 178% i 1.78% V/V Sugar 10.5% : 1.05% W/V Alcohol 17.0% i 1.7% V/V Caramel colouring 0.5% i 0.05% V/V Natural Flavouring 0.5% :1: 0.05% "/V Preferably when forming a pareve non-dairy lactose-free cream liqueur, the alcohol used is a molasses source alcohol and is included in a concentration of 17.0% i 1.7%.

Preferably, when forming a kosher non-dairy lactose-free cream liqueur, the alcohol used is a molasses source alcohol at a concentration of 16.7% i 1.67% and Irish whiskey at a concentration of 0.3% i 0.03% Ideally the natural flavours used originate from natural sources and are not artificially synthesised. It is preferable for the natural flavours to comply with US regulations as set out by the Bureau of Alcohol, Tobacco and Fire Arms (BATF).

Ideally the pH of the syrup mixture is checked after mixing the ingredients together.

Advantageously the pH of the syrup mixture is between 6.7 and 7, if the syrup mixture is too acidic, i.e. if the pH of the syrup mixture is less than 6.7, it is preferable to add sodium hydroxide solution at a 30% concentration to the syrup mixture in order to increase the pH value to within a pH range of 6.7 to 7. Advantageously the pH of the syrup mixture is checked after each addition of sodium hydroxide solution. It is preferable for the syrup mixture to be continuously cycled through the mixing tank back into the main storage tank.

Advantageously the syrup mixture is then slowly blended with the pasteurised mixture in the first tank. The rate at which the two mixtures are combined is carefully controlled as the rate of mixture is directly connected with the stability of the fat molecules in solution.

If the syrup mixture is added too quickly the alcohol within the syrup mixture breaks down the protein barrier which is formed by the wheat gluten around the fat nodules. When the protein barrier breaks down the fat nodules coalesce and fall out of solution resulting in a two-phase solution. Ideally blending is performed through a 100 micron size blender.

Ideally, the blended mixture is passed through a heat exchange process and subsequently through a homogeniser at approximately 5,000 litres per hour. It is preferable for the blended mixture to be homogenised in two stages.

Ideally, in the first stage the blended mixture is passed through finely set Valves with 1 micron orifices at a pressure of 750 psi, during the second stage the mixture passes through a second set of valves with the pressure increased to 4,000 psi. Advantageously, a sample of the blended mixture is extracted intermediate the two stages and at the end of the second stage in order to measure the particle size of the homogenised mixture. If the particle size is too large, the particles could fall out of solution causing the mixture to congeal. Ideally the particles should be less than 1 micron in diameter.

Advantageously a sample of the blended mixture is passed through a series of quality control checks, where the product is checked for stability, organoleptic characteristics and alcoholic strength. Advantageously once the blended mixture successfully completes these checks the batch of blended mixture from which the sample was extracted is chilled to a temperature of 12°C i 2°C to improve longevity of the product.

The non—dairy crearn/rnilk source is not limited to a blend of coconut oil and coconut milk, any suitable non-dairy cream/milk source known to a person skilled in the art can be used, for example a soya milk blend.

The method of the invention will now be described by way of example only with reference to the accompanying drawing in which, Figure 1 is a flow diagram outlining the stages involved in the method of making a non—dairy lactose-free cream liqueur.

In the following examples, the individual quantities of the component ingredients added to the first tank 10 and the second tank 20 are expressed as ‘"/V (weight/volume) or V/V (volume/volume) percentages of the overall volume of cream liqueur produced.

EXAMPLE 1 Production of pareve non-dairy lactose-free cream liqueur Mixing in the first Tank (10) .8% V/V water is added to the first tank 10 and this is then heated to 60°C with continuous stirring. The ingredients are then added in the following order: 2% WI, wheat gluten, .5% W/V Sugar and 0.1% "'/v tri—sodium citrate. These are mixed together before adding the emulsifier, 0.3% W/V sodium stearyl lactylate, 5% VI, coconut milk and 11% V/V coconut oil. Once all the ingredients have been added to the first tank 10 the mixture is pasteurised by heating at 65°C for 30 minutes.

Mixing in the second Tank (20) .8% V/V water is added to the second tank 20 and is heated to 40°C with continuous stirring. A syrup mixture is formed by addition of the following ingredients into the water; 10.5% W/V Sugar, 17% "IV Molasses source Alcohol, 0.5% "I, natural flavouring and 0.5% V/V Caramel Colour. After the addition of these ingredients, the mixture is thoroughly stirred and the pH is checked. The pH of the mixture should be between 6 and 7. If the mixture is too acidic i.e. the pH level is less than 6, a quantity of 30%w/W sodium hydroxide solution is added in a series of aliquots. The pH level is checked after each addition, once the pH level is between 6 and 7, no further additions of sodium hydroxide solution are made.

The water added into the first and second tank is deionised water, to help insure that there is uniform stabilisation thus avoiding separation of the component ingredients after mixing.

The water may also be passed through a reverse osmosis system to remove all ions from the water in particular calcium ions [Ca2+]. The sequestering agent is used to sequester any remaining [Ca2+] ions in the water. Removal of the [Ca2+] ion is essential, as otherwise the [Ca2+] ions will coalesce and degrade the fat molecules of the non—dairy cream source.

Blending The mixtures of tanks 10 and 20 respectively are then blended together through a 100 micron blender. The syrup mixture of tank 20 is added to the mixture of tank 10. The rate at which the two mixtures are mixed together is constant in an effort to help prevent the component ingredients of both mixtures from separating while blending or at a later stage when the cream liqueur is being stored.

Heat Exchange and Homogenisation The blended mixture is passed through a heat exchange apparatus and a homogeniser at a rate of approximately 5,000 litres per hour. Generally the homogensation process is carried out in two stages and in both stages, the mixture is passed through a set of valves.

Each set of valves has orifices, which are 1 micron in diameter. In the first stage, the mixture passes through the valves at a pressure of 750 psi and subsequently during the second stage the mixture passed through the valves at a pressure of 4,000 psi. The particle size may be tested intermediate the two homogensation stages.

Particle Size Test At the end of the second homogenisation stage, a sample or a number of samples of the mixture is/are extracted. The particles are then size tested i.e. the diameter of the particles are measured. The diameter of the particles should be less than one micron, if they are larger the particles may fall out of solution immediately causing the solids to congeal at the bottom of the tank or in the future after the product has been bottled.

If the diameter of the particles of the mixture is less than 1 micron at the particle size test stage, the mixture is then ready to be transferred into bottles at the bottling stage.

Alternatively if the diameter of the particles of the mixture is greater than 1 micron the mixture is returned to the heat exchange stage and proceeds through the heat exchange process and the homogenisation process until the particles are the correct size.

Once the product has successfully passed the particle size test, a number of other quality control tests are undertaken to ensure the product is of the correct standard. Once these tests are complete the product is chilled to 12°C to improve longevity of the product.

EXAMPLE 2 Production of kosher non-dairy lactose-free cream liqueur The method of production of the kosher non-dairy lactose-free cream liquor is the same as described above in Example 1 except that when forming a kosher non-dairy lactose-free cream liqueur, the molasses source alcohol used is included at a concentration of 16.7% V/V and Irish whiskey is included at a concentration of 0.3% ‘'/v.

It is to be understood that the invention is not limited to the specific details described herein, which are given by way of example only, and that various modifications and alterations are possible without departing from the scope of the invention as defined in the appended claims.

Claims (16)

CLAIMS:

1. A non-dairy lactose-free cream liqueur comprising a mixture including the following ingredients: a non-dairy cream derived from a non—dairy lactose-free milk source, sugar, and alcohol, wherein the alcohol comprises a molasses source alcohol.

2. A non—dairy lactose-free cream liqueur as claimed in Claim 1, wherein an ingredient functioning as a protein barrier is included to provide a protein barrier between fat molecules of the non-dairy cream and the alcohol.

3. A non-dairy lactose-free cream liqueur as claimed in Claim 2, wherein the protein barrier is provided by wheat gluten.

4. A non-dairy lactose-free cream liqueur as claimed in any one of the preceding claims wherein the non—dairy cream is formed from coconut milk.

5. A non—dairy lactose-free cream liqueur as claimed in Claim 4 wherein the non-dairy cream is formed from a blend of coconut milk and coconut oil.

6. A non—dairy lactose-free cream liqueur as claimed in any one of the preceding claims, wherein the sugar is derived from sugar beet.

7. A non—dairy lactose-free cream liqueur as claimed in any one of the preceding claims, wherein the non-dairy lactose-free cream liqueur further includes ingredients selected from the following group: dextrose, natural flavour, caramel colour, emulsifier, sequestering agent and water.

8. A non—dairy lactose-free cream liqueur as claimed in Claim 7, wherein the sequestering agent is tri-sodium citrate. 14

9. A non-dairy lactose-free cream liqueur as claimed in any one of the preceding claims, wherein the ingredients are combined to form a pareve non-dairy lactose-free cream liqueur.

10. A non-dairy lactose-free cream liqueur as claimed in Claim 9, wherein the ingredients of the pareve non-dairy lactose-free cream liqueur are present in the following percentage ranges: 4.0% i 0.4% ‘’/V 9.0% i 0.9% V/V 18.0% i 1.8% W/V 17.0% i 1.7% V/V Coconut milk Coconut oil Sugar (from sugar beet) Molasses source Alcohol Dextrose 5.0% i 0.5% W/V Wheat Gluten 2.0% i 1.5% W/V Natural Flavour 0.7% i 0.07% ‘’/V Emulsifier 0.3% i 0.03% W/V Caramel Colour 0.3% i 0.03% V/V Tri-sodium citrate 0.1% i 0.01% W/V Water 44.6% i 4.5% V/V Where V/V means volume of the ingredient expressed as a percentage of the overall volume of cream liqueur produced and ‘"/V means weight of the ingredient expressed as a percentage of the overall volume of cream liqueur produced.

11. A non-dairy lactose-free cream liqueur as claimed in Claim 9, wherein the ingredients of the pareve non-dairy lactose-free cream liqueur are present in the following percentages: Coconut milk 4.0% V/V Coconut oil 9.0% V/V Sugar (from sugar beet) 18.0% “’/V Molasses source Alcohol 17.0% V/V 15 Dextrose 5.0% W/V Wheat Gluten 2.0% W/V Natural Flavour 0.7% ‘'/V Emulsifier 0.3% W/V Caramel Colour 0.3% ‘’/V Tri-sodium citrate 0.1% W/V Water 44.6% V/V Where V/V means volume of the ingredient expressed as a percentage of the overall volume of cream liqueur produced and W/V means weight of the ingredient expressed as a percentage of the overall volume of cream liqueur produced.

12. A non—dairy lactose—free cream liqueur as claimed in any one of Claims 1 to 8, wherein the ingredients are combined to form a kosher non-dairy lactose—free cream liqueur.

13. A non-dairy lactose—free cream liqueur as claimed in Claim 12 wherein the liqueur also includes whiskey.

14. A non—dairy lactose—free cream liqueur as claimed in Claim 12 or Claim 13, wherein the ingredients of the kosher non-dairy lactose—free cream liqueur are present in the following percentage ranges: 4.0% i 0.4% V/V 9.0% i 0.9% ‘’/v 18.0% i 1.8% “’/v 16.7% i 1.67% "/V Coconut milk Coconut oil Sugar (from sugar beet) Molasses source Alcohol Whiskey 0.3% i 0.03% V/V Dextrose 5.0% i 0.5% W/V Wheat Gluten 2.0% i 1.5% W/V Natural Flavour 0.7% i 0.07% V/V Emulsifier 0.3% ‘_l' 0.03% W/V Caramel Colour 0.3% i 0.03% V/V 16 Tri—sodium citrate Water 0.1%: 0.01% W/V 44.6% i 4.46% V/V Where V/V means volume of the ingredient expressed as a percentage of the overall volume of cream liqueur produced and W/V means weight of the ingredient expressed as a percentage of the overall volume of cream liqueur produced.

15. A non-dairy lactose-free cream liqueur as claimed in Claim 14, wherein the ingredients of the kosher non-dairy lactose-free cream liqueur are present in the following percentages: Coconut milk 4.0% V/V Coconut oil 9.0% V/V Sugar (from sugar beet) 18.0% W/V Molasses source Alcohol 16.7% V/V Whiskey 0.3% ‘'/V Dextrose 5.0% ‘”/v Wheat Gluten 2.0% W/V Natural Flavour 0.7% ‘'/V Emulsifier 0.3% W/V Caramel Colour 0.3% V/V Tri—sodium citrate 0.1% W/V Water 44.6% ‘'/V Where V/V means volume of the ingredient expressed as a percentage of the overall volume of cream liqueur produced and WA, means weight of the ingredient expressed as a percentage of the overall volume of cream liqueur produced.

16. A method for preparing a non-dairy lactose-free cream liqueur, the method comprising the steps of: adding a first predetermined volume of water to a first mixing tank and adding a second predetermined volume of water to a second mixing tank; dissolving a first set of ingredients in the water in the first mixing tank to form a solution, where the first set of ingredients comprises sugar and then blending a non- dairy cream formed from a non-dairy milk source into the solution in the first mixing tank; adding a second set of ingredients, into the water in the second mixing tank, where the second set of ingredients includes alcohol, and then mixing the ingredients in the second mixing tank; adjusting the pH of the mixture of the second mixing tank to a pre-determined value; combining the blended mixture of the first mixing tank with the mixture of the second mixing tank and blending the respective mixtures together to form the cream liqueur. A method as claimed in Claim 16 wherein the method includes the following additional steps: homogenising the cream liqueur mixture formed at step (e); measuring the particle size of the homogenised cream liqueur mixture; repeating steps (f) and (g) until a predetermined particle size is achieved for the cream liqueur mixture; and transferring the cream liqueur to a suitable container. A method as claimed in Claim 17 where between Step (b) and Step (0), the mixture in the first mixing tank is pasteurised. A method as claimed in Claim 16 or Claim 17 where between Step (e) and Step (f) the blended mixture is passed through a heat exchanger. A method as claimed in any one of Claims 16 to 18 wherein at step (d), the pH of the syrup mixture of the second mixing tank is adjusted until a pH range of between 6.7 and 7 is achieved. A method as claimed in Claim 20, wherein the pH of the syrup mixture is adjusted by the addition of sodium hydroxide solution until a pH range between 6.7 and 7 is achieved. A method as claimed in any one of Claims 16 to 21, wherein the first set of ingredients further comprises an ingredient, such as wheat gluten, functioning as a protein barrier, a sequestering agent such as tri—sodium citrate and an emulsifier such as sodium stearyl lactyl ate. A method as claimed in any one of Claim 16 to 21 wherein the non-dairy cream is formed from a blend of coconut milk and coconut oil. A method of producing a non-dairy lactose-free cream liqueur substantially as herein described with reference to the accompanying drawing. A non-dairy lactose-free cream liqueur produced by a method as claimed in any one of Claims 16 to 24 inclusive. A non-dairy lactose-free cream liqueur substantially in accordance with either of the two embodiments herein described in the Examples. MACLACHLAN & DONALDSON, Applicants’ Agents, 47 Merrion Square,