Hosting Easter brunch this year? Ditch the usual Easter bread and delight your family and friends with these innovative twists on Spanish Easter traditions. Licor 43 delivers standout recipes like refreshing iced coffee and decadent apple tarts with mascarpone whipped cream. At the heart of each is Licor 43 Orochata, the velvety liqueur inspired by Valencia's iconic horchata—blending almond milk, cinnamon, and citrus for a silky smooth finish.
Recipes:
Iced Coffee with Licor 43 Orochata (Vegan Option)
Serves 1
Ingredients
• 150 ml coffee
• 1 tbsp granulated sugar (optional)
• 50 ml (almond) milk
• 1 tbsp Licor 43 Orochata (vegan: Licor 43 Original or Licor 43 Baristo)
• Glass full of ice cubes
Instructions
Dissolve sugar in hot coffee and cool completely. Fill a large glass with ice cubes, pour over the chilled coffee. Stir (almond) milk with Licor 43 Orochata and add to the glass. Serve immediately.
Apple Tarts with Licor 43 Orochata Mascarpone Whipped Cream
Makes 8 small tarts or 1 large (24 cm)
Ingredients
Dough
• 285 g flour
• 2½ tbsp sugar
• ½ tsp salt
• 275 g cold unsalted butter
• 5-7 tbsp ice-cold water
• 1 tbsp milk
• 1 egg
• 2 tbsp fine granulated sugar
Filling
• 1.5 kg apples
• 30 g butter
• 50 g granulated sugar
• 65 g dark caster sugar
• ½ tbsp lemon juice
• 1 tsp cinnamon
• ¼ tsp salt
• 2 tbsp Licor 43 Orochata
• 2 tbsp cornflour
Whipped Cream
• 250 ml whipping cream
• 100 g mascarpone
• 2 tbsp Licor 43 Orochata
• 30 g sugar
• Seeds of ½ vanilla pod
Dough
In a large bowl, combine flour, sugar, and salt. Cut in cold butter until crumbly. Add 5 tbsp ice-cold water and mix with a fork until cohesive—if needed, add 1-2 more tbsp. Form into a ball, flatten, wrap in plastic, and chill for at least 1 hour or overnight.
Filling
Peel, core, and thinly slice apples. In a saucepan, combine with butter, sugars, lemon juice, cinnamon, and salt. Cook over medium heat, stirring until apples release moisture. Stir in Licor 43 Orochata and cornflour until thickened. Cool completely.
Butter and flour tart pans. Roll out ⅔ dough to line pans, overhanging slightly; chill. Roll remaining dough into strips. Fill pans, top with strips in a lattice, and seal edges. Freeze 15 minutes. Preheat oven to 200°C.
Brush with egg-milk wash, sprinkle sugar, and bake 25-30 minutes (reduce to 175°C after 10 minutes) until golden. Cool completely before unmolding.
Whipped Cream
Whisk all ingredients until stiff peaks form. Serve with cooled tarts.
Cinnamon Buns with Licor 43 Orochata Glaze
Makes 12
Buns
• 180 ml lukewarm milk (43°C)
• 7 g dry yeast (or 21 g fresh)
• 50 g granulated sugar
• 1 egg + 1 yolk
• 70 g unsalted butter, room temperature
• 420 g flour
• 1 tsp salt
Filling
• 60 g unsalted butter
• 50 g dark caster sugar
• 1 tsp cinnamon
Glaze
• 50 g cream cheese
• ½ tsp vanilla extract
• 2 tbsp Licor 43 Orochata
• 1 tbsp lemon juice
• 225 g icing sugar
Instructions
Mix milk and yeast; rest 5 minutes. Add sugar, eggs. With dough hook, knead in flour and salt. Add butter gradually; knead 8 minutes (or 10-12 by hand). Oil bowl, cover, rise 1½ hours.
Roll to 40x25 cm rectangle. Spread softened butter (leave 1 cm edge), top with cinnamon-sugar. Roll tightly, cut into 12. Place in buttered 21x33 cm pan, rise 1 hour. Bake at 175°C for 20-25 minutes. Cool slightly.
Beat glaze ingredients until smooth; warm briefly if needed. Drizzle over buns. Best fresh, or reheat next day.
Eggnog with Licor 43 Orochata
Serves 6-8
Ingredients
• 250 ml whipping cream
• 600 ml whole milk
• ¼ tsp ground nutmeg
• Pinch of salt
• 1 vanilla pod
• 2 cinnamon sticks
• 5 eggs
• 100 g granulated sugar + 1 tbsp
• 175 ml Licor 43 Orochata
Instructions
Simmer cream, milk, nutmeg, salt, vanilla (seeds and pod), and cinnamon sticks. Cover, steep 10 minutes.
Whisk yolks and 100 g sugar until fluffy. Strain and reboil infused milk; temper into yolks. Return to pan, thicken gently over heat. Stir in Licor 43 Orochata. Strain into pitcher, cover surface with plastic, chill.
Whip whites with 1 tbsp sugar to soft peaks; fold in. Dust with cinnamon and nutmeg. *Skip whites for no raw eggs.
