White chocolate liqueur is a sweet and creamy liqueur guaranteed to put a smile on the face of chocolate lovers. It’s a quick and easy Christmas liqueur recipe to make and it makes a fabulous gift.
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This white chocolate liqueur screams of Christmas. It’s sweet, creamy and very indulgent. I’ve used Milkybar figures to garnish the drink for a spot of nostalgic and lighthearted fun.
This boozy Milkybar recipe forms part of my collection of Christmas liqueur recipes based on popular chocolate bars. Don’t miss my chocolate orange liqueur, Mars bar liqueur or After Eight mint liqueur. I’ll be adding to this collection soon.
Why you’ll love this recipe
- Quick & easy: you can have this creamy white chocolate liqueur recipe made and chilling in the fridge in around 15 minutes.
- Taste: expect a light, sweet and creamy liqueur with undertones of vanilla.
- Fun: take my advice and stock up on the Milkybar Kid figurines or festive friends to garnish your drink.
- Unique gift: if you can bear to part with it then a bottle of this creamy Milkybar liqueur makes a great gift. Drop in a few Milkybar goodies to set the tone for the lucky recipient.
What is Milkybar?
Milkybar is white chocolate confectionary that has been produced by Nestlé since 1936. It is known as Galak in Continental Europe and Latin America.
In 1961 the Milkybar Kid and associated catchphrase ‘The Milkybars are on me!’ were created for use in television advertising to promote the Milkybar.
Milkybar was originally produced as small bars of white chocolate ideal to give to small children. Over the years variations have emerged. These include larger sharing bars, Milkybar buttons and the Milkybar Kid figurines I’ve used to garnish my white chocolate liqueur.
Ingredients notes
Chocolate: you will need white chocolate for this Christmas liqueur recipe. I have used Milkybar which is a relatively cheap form of white chocolate, containing only 18% cocoa solids. You can certainly upgrade to a better quality white chocolate if you wish to, but the Milkybar does melt easily and blends well with the other ingredients, so it’s cost-effective and rather fun.
Cream: you will need single cream, with a fat content of around 18%, for this recipe.
Alcohol: you’ll need vodka such as (paid link) Absolut. I’ve chosen vodka because the flavour profile is relatively neutral. I do not recommend using a different spirit in place of the vodka as the flavour of the white chocolate and vanilla would be easy to overpower.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Warm ⅔ of the cream in a small saucepan to hot but not boiling.
Chop the chocolate and slide it into the pan. Let it sit for a minute to melt and then whisk to blend it into the cream.
Step 2. Add the remaining cream, condensed milk and vanilla extract.
Step 3. Add the vodka and whisk until blended then decant into a bottle and store in the fridge.
Expert Tips
- The cream will split if it comes into contact with anything acidic such as citrus juice or vinegar. Give your equipment and bottle a good wash to ensure that it is all scrupulously clean.
- Your liqueur may develop a crust (thick layer) when chilled, especially if it is stored in a wide container. Just give it a firm shake for 30-45 seconds to help it reblend before pouring.
Frequently asked questions
This liqueur will only split (curdle) if it comes into something acidic or if the cream is beyond its’ useful life. Use very clean equipment and cream well within the use before date.
As this Milkybar recipe is based on cream it must be stored in the fridge.
I only recommend using vodka in this recipe, Any other spirit will overpower the white chocolate and vanilla flavours.
If you prefer different spirits try my black forest chocolate liqueur which is brandy-based or my bourbon caramel liqueur.
Serving suggestions
- As this white chocolate liqueur must be stored in the fridge it is cold enough to be poured into a small glass and served just as it is.
- However, you can also serve it over ice.
- Add a Milkybar figurine for a bit of nostalgic fun.
- Pout it over ice cream (try coffee, chocolate, raspberry, pistachio or hazelnut).
Have you made this white chocolate liqueur recipe? Please give the recipe a rating or leave a comment – I love to hear how you get along with my creations.
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📖 Recipe
White Chocolate Liqueur
Ingredients
- 90 g White chocolate
- 150 ml Single cream 18% fat content
- 45 g Condensed milk sweetened
- 1½ teaspoons Vanilla extract
- 90 ml Vodka
Instructions
- Chop the chocolate.90 g White chocolate
- Heat 100ml of the cream until hot but do not let it boil.150 ml Single cream
- Add the chocolate to the pan. Let it sit for 1 minute, then use a small handheld whisk to stir the ingredients together until smooth.
- Whisk in the remaining 50ml of cream, the condensed milk and the vanilla extract.45 g Condensed milk, 1½ teaspoons Vanilla extract
- Finally, whisk in the vodka.90 ml Vodka
- Decant into a bottle and store your liqueur in the fridge for up to 4 weeks.
- Give the bottle a firm shake for around 30 seconds before pouring.
Notes
- The cream will split if it comes into contact with anything acidic such as citrus juice or vinegar. Give your equipment and bottle a good wash to ensure that it is all scrupulously clean.
- Your liqueur may develop a crust (thick layer) when chilled, especially if it is stored in a wide container. Just give it a firm shake for 30-45 seconds to help it reblend before pouring.
- Garnish with Milkybar figurines.
Jane Coupland
I hope you enjoy making and consuming this recipe. It’s super easy and very delicious.