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As far as liqueur, there is a Caramel Kahlua, but that is more of a caramel coffee liqueur, and in this case we wanted a caramel syrup-like liqueur with salty flavors. 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? At Hotel Chocolat, we’ve committed ourselves to a planet pledge; this means we’re constantly striving to find new and innovative ways to be greener as a company. One of the ways we’ve managed to reduce our waste is by taking cocoa shells and infusing them into our vodka for a tipple which has a distinctively malty and deep flavour profile. I had visions of something other than sugar plums dancing in my head. I actually have a bottle of Salted Caramel Vodka and I’ve enjoyed it so I wanted something different, something more akin to Bailey’s. Strain out caramel remnants and solids. You can use a mesh strainer and cheesecloth like we did. Or just a coffee filter.
Krupnik Salted Caramel Liqueur - Sweet and Salty Polish
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.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. Other homemade liqueur ideas– we love our homemade peach liqueur , banana liqueur, allspice dram or a cocao nib infusion would be lovely! We hope you try this recipe out, as well as the regular Caramel Vodka. Also try out our Strawberry Infused Campari!
Salted Caramel Chocolate | Delicious Gifts | Hotel Chocolat Salted Caramel Chocolate | Delicious Gifts | Hotel Chocolat
I loved the ice cold shot but here’s another option. Pour a shot over ice and mix it with another shot of espresso or coffee. Espresso is the best and if you think that’s only possible with a pricey espresso machine I’ve got some good news for you. The list goes on and on. If you come up with anymore uses for this then please do let me know! I’d love to hear them in the comments on this post. Chocolate and Salted Caramel Liqueur Recipe 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. As stated in the method section for the cacao infusion, this process takes around 1 month to fully infuse. If you want your cacao nib infusion sooner, you can add more nibs to the recipe. Doubling the cacao nibs from 50grams to 100grams will mean you get the same product in half the time ( 2 weeks) However, because there are more cacao nibs soaking up the vodka. You may end up with less cacao infused vodka then your anticipate.
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. 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. That caramel will start to soften and infuse into the water. After around 3 minutes the entire mixture should be one combined brown and watery mix.
Caramel Liqueur Drinks Recipes | Yummly 10 Best Caramel Liqueur Drinks Recipes | Yummly
Let sit for at least 2 days - we did this a few times, and it was anywhere between 2 days to 3 days for it all to break down. 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): 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. 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!Shake 2 times a day for 2-3 days and taste before filtering to make sure the flavor is what you want. 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.
Salted Caramel Cacao Vodka Liqueur 500ml | Hotel Chocolat Salted Caramel Cacao Vodka Liqueur 500ml | Hotel Chocolat
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. 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. Hey there, this is so great as a present! It keeps for around 6 months before it starts to lose some flavor. It will keep longer in the fridge, but ours usually doesn't last long enough to need it, and we keep it in our cupboard.
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. 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. 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. This is decadent and delicious. Divine even. The three D’s. Yes, I rimmed those little glasses with caramel but it’s not necessary; sure makes a nice photo thought doesn’t it? I would suggest chilling the glasses with a short visit to the freezer; cold is good…and why making this liqueur is SO much easier than trying to combine caramel with vodka and cream. 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?
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