Believe the hype. This drink is amazingly smooth, nice and cold out of the fridge it certainly warms you up. I usually have mixers with my drinks, but this is great on it own. Pour in your cacao nibs infused vodka along with the rest of the sugar. Stir to dissolve the sugar. Shake 2 times a day for 2-3 days and taste before filtering to make sure the flavor is what you want. Other homemade liqueur ideas– we love our homemade peach liqueur , banana liqueur, allspice dram or a cocao nib infusion would be lovely!

Baileys Salted Caramel | Baileys ROW Baileys Salted Caramel | Baileys ROW

With the 50-250 ratio I used, I ended up with just under 200ml of strained cacao infused vodka. Granted, I spilt a bit when I was opening the lid. However, It’s worth keeping in mind that you may end up with less due to the cacao nibs soaking up that vodka. Salt– you can use any kind of salt, table salt is fine, but we used sea salt. (Kosher or coarse sea salt is better!) Just a pinch of sea salt adds a great salty goodness to this Salted Caramel Vodka. Make sure to shake or stir to break up and dissolve that coarse salt. You can also infuse your vodka for longer. I was aiming to make chocolate bitters with my cacao infusion so my maceration lasted for 6 months as opposed to 1 month. Which is crazy long and developed more of a bitter flavour to the liqueur. The vodka will keep any nasty bacteria from getting in your mix so you can leave it to infuse for however long you want. What else you can use your cacao nib vodka for? This salted caramel vodka is reminiscent of bourbon cream liqueurs like a caramel cream liqueur. But, we didn’t add any heavy cream or whole milk into this homemade liqueur recipe other than if there was any in the caramel candy. At this point, take your pan of the heat and add your salt. Stir to dissolve then pour everything into a heatproof jug.

The rim and caramel drizzle can be done in advance; a minimum of 10 to 20 minutes is perfect. The colder the caramel is, the longer it will stay frozen while you're drinking the martini. As we noticed with the Caramel vodka, there was a white frothy bit at the top of the infusion. So we strained that out before adding the salt and storing the Salted Caramel Vodka. There may be a bit of the candy or extra bits down at the bottom of the glass, so make sure to get that out, or leave it in the bottle while straining. This is almost too easy…the more difficult part is making the caramel. But let’s be honest here. You should make the salted caramel but you don’t have to. If that’s not your thing, just buy a 10 oz jar at the grocery store and mix away. You will not be sorry. The ingredient list is really very simple and includes ( full recipe at bottom of post): Pouring caramel—whether from a bottle or spoon—can be inconsistent. To make thin strings in the glass, hold the caramel about arm's length above the glass and let the caramel begin to drip. Once the stream is steady, move your glass under the stream to create a web design. It can be messy, so do it over the sink. Not only is this a lot of fun, but it also means we’ve learnt a thing or two about finding the right cacao shells to infuse our vodka with. Single-origin cacao beans have a varied flavour profile, as their overall finish depends on the conditions they’ve grown in, from the amount of sunlight the cacao tree received to the soil it’s grown in.

Homemade Chocolate and Salted Caramel Liqueur Recipe Homemade Chocolate and Salted Caramel Liqueur Recipe

Vodka– any brand will do, just a plain bottle of vodka. A nicer vodka will make a nicer caramel liqueur, though, so keep that in mind. At first, the sound of this might seem like quite the difficult task to pull off. But I promise you, as you read through this recipe and try it out for yourself, you will find that this chocolate and salted caramel liqueur is super easy to replicate.First things first, to get the luxury and velvety chocolate taste to our liqueur we are going to make a cacao nib infused vodka, this will be the alcoholic part of our mix and will also give this liqueur its richness. This step means you need to allow a few weeks for the cacao to infuse. In a small saucepan on a medium heat, pour over the 75grams of sugar and allow to caramelise. This will take 5 or so minutes. You know when your sugar has turned to caramel once its turned completely to liquid and is brown. You’re looking for a golden brown colour, to dark and your caramel will taste burnt, not dark enough and it wont taste like caramel.

Best cream liqueurs for an indulgent Christmas 2023

There’s no story here today; nothing warm and fuzzy about how this magical potion of Salted Caramel Cream Liqueur transformed a holiday or my life. No stories about sharing it with friends and family as a holiday gift offering either. Nope. It just is what it is; one of those light-bulb moments when the confluence of this Salted Caramel Sauce met up with a bottle of vodka on my counter.Ramp up the caramel by pouring a caramel vodka instead of vanilla. Give it even more flavor with salted caramel moonshine. For either substitution, cut the caramel syrup in half to maintain balance. I’ve never regretted buying one even if I don’t make espresso every day. I will use dried espresso in a lot of recipes but there is a time and place for both and for a drink like this, I want the real deal.

Bundaberg Salted Caramel Royal Liqueur 700mL Bundaberg Salted Caramel Royal Liqueur 700mL

If you’re making this from the UK then these are the cacao nibs I use. And here’s the link for people reading this from the USA.Yes, there are readily available store bought Salted Caramel Vodka (Smirnoff Kissed Caramel Vodka). Please note that this homemade version will not look like caramel vodka you can find in the store, which is usually clear. This homemade salted caramel vodka is creamier and heavier than clear vodka. Liquor Base– you can use another liquor other than vodka. A vanilla vodka would make a lovely mixture of flavors, or try some in whiskey. I think homemade caramel whiskey would be amazing in a tall glass with some ice cubes and a shot of espresso! We had been wanting to make our own caramel vodka for a while now, so we did. We made two recipes, one that is plain caramel, and this one with salt. It’s amazing just how easy this recipe is! Did you enjoy making this liqueur? How difficult did you find the process? How did you drink it? I’d love to know in the comment section below. Support Smartblend? One thing you can do, is up the recipe and use a full 700ml bottle of vodka. Once you have your infusion going there is so much more you can use it for other then this chocolate and salted caramel liqueur.