Caramelised White Chocolate Liqueur is an elegant, creamy white chocolate & vodka liqueur with undertones of caramel. It makes a wonderful addition to festive gatherings or a thoughtful gift.
I’ve got your next winter squeeze lined up: caramelised white chocolate in liqueur form.
A few months back I published some scary pictures of caramelised white chocolate in-the-making, along with some prettier pictures of the final result and a caramelised hot white chocolate drink. At that time I promised you more recipes. Today’s Caramelised White Chocolate Liqueur is the first of them.
Creamy & deliciously velvety, this drink has playful notes of caramel running through it. And it’s alcoholic.
A small bottle of Caramelised White Chocolate Liqueur is the ideal drink to stash away in your fridge ready for cosy nights by the fire or for gifting over the up-coming festive period. And I say festive period rather than Christmas because I’m thinking this drink would be a great addition to a Thanksgiving celebration if you’re in the right circle of family & friends to be celebrating that little number. As long as there’s a table groaning under the weight of party food then this beautiful bottle should be gracing that precariously wobbly table.
The process of caramelising the white chocolate is easy but slightly time consuming. So I recommend making a big batch of caramelised white chocolate ( maybe… oh… um… 300g) and storing it away to dip into when you feel the urge to create something with it. The recipe I’m giving today uses just 50 grams of the caramelised chocolate, which is enough to make approximately 300ml of this alcoholic liquid bliss. Of course, you can scale up (or down) the recipe depending on your requirements. Please keep in mind, though, that this drink contains fresh cream and no preservatives, so it’s shelf life is naturally short.
Initially, I couldn’t decide whether I should be using vodka or rum as the base alcohol for this drink so I made a small batch of both. The good news is that both drinks were delicious. Hoorah. But I’ve gone with vodka as my final judgement. Though I found it shocking, I did feel that the vodka created a slightly mellower liqueur than the rum. But if you are not a vodka drinker just switch out the vodka for dark rum.
And now I’m thinking about bourbon. Should I try it? Race you…
Caramelised White Chocolate Liqueur
Makes approx 300ml
- 50 g/ 2oz Caramelised White Chocolate
- 150 ml/ 2/3 cup Single cream
- 50 ml/ 2oz Condensed Milk (sweetened)
- 100 ml/ 3.5 fl oz Vodka or Vanilla Vodka
- Put the caramelised white chocolate into a large jug (if it has solidified roughly chop with a knife)
- Heat half of the cream through to warm-hot, but not boiling. Pour over the caramelised chocolate, allow to sit for a minute and then stir until the chocolate has fully melted (reheat gently if a few lumps remain)
- Pour the remaining cream, condensed milk and vodka into the jug and stir until fully combined
- Pass the liquid through a fine meshed sieve to ensure the drink is smooth
- Decant into a bottle, seal and store in the fridge for up to 2 weeks. Give the bottle a vigorous 30 second shake prior to serving as the caramelised chocolate does settle slightly over time
- I used Green & Blacks White Chocolate with Vanilla. It melted really well and because the chocolate already imparted tones of vanilla into the drink I went with standard vodka. If you have regular chocolate try using vanilla vodka
- Also works well with dark rum in place of the vodka
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