Abstract:
The invention is directed to creamy alcoholic beverages comprising wine and/or spirits and creamer, wherein the creamer is emulsified within the wine and/or spirit and the creamy alcoholic beverage is storage stable at a temperature of about 20 C. to about 25 C. for at least one year. Optionally, the creamy alcoholic beverage may include pectin and does not excessively foam. The wine may be treated to substantially remove or deactivate proteolytic enzymes within the wine using at least one of heat treatment, column adsorption, clay adsorption, tangential filtration, or ultra-filtration.