Bourbon Caramel Cream Liqueur
A drop of Caramel Cream Liqueur on a cool evening is quite a treat. The smooth and warming taste of Bourbon compliments the creamy caramel flavour of this drink superbly. This fantastic creamy tipple should delight caramel lovers.Makes approx 750ml/ 3 cups
Servings: 16
Calories: 154kcal
Ingredients
- 100 g/ ½ cup Caster sugar
- 30 g/ 1 oz Butter
- 75 ml/ 5 tbsp Double (heavy) cream
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- 90 ml/ 6 tbsp Condensed milk
- 250 ml/ 1 cup Single cream see notes
- 250 ml/ 1 cup Bourbon
Instructions
Make the Caramel
- Make the caramel by putting the caster sugar (in an even layer) in a heavy-based saucepan and let cook over a moderate heat, swirling around the pan a couple of times to cook evenly. The sugar should first melt, then turn a lovely amber colour
- Once the sugar has dissolved and the colour is deep amber, carefully add the butter and cream. Take care as the mixture may bubble up. Don't worry if the caramel solidifies in places. Put the pan back on a gentle heat and cook for around 2 minutes more, stirring frequently until it is smooth. Do not let the caramel boil
- Meanwhile, grind the sea salt in a pestle and mortar. Take the caramel off the heat and stir in the salt and vanilla extract. Set aside to cool completely
Make the Caramel Cream Liqueur
- Put the bourbon into a jug or pan and add the cream, condensed milk and caramel sauce
- Whisk with a mini hand whisk until everything is well combined
- Decant into a sealable bottle and store in the fridge
- Use within 3-4 weeks. If a few soft lumps form after a week or two, don't panic - simply pour into a jug and beat with a balloon whisk until smooth again.
Nutrition
Calories: 154kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 101mg | Potassium: 40mg | Sugar: 9g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 30mg
