John Myers
Cream Toffee Liqueur
The perfect cream toffee liqueur recipe with a picture and simple step-by-step instructions.
- 2 Cans Milkmaid – sweetened canned milk
- 3 Pck. Vanilla sugar
- 2 Pck. Vanilla flavor – finesse
- 600 ml Rum
- 750 ml Cream
- Place closed cans in a saucepan and fill with enough water that they barely stick out. Simmer for 3 – 4 hours over medium heat. Against the “miserable rattling” of the cans when cooking, you can put a cloth on the bottom of the pot and only then fill it. The longer you let them cook, the firmer the contents will be. The result is a wonderful caramel mass.
- When the cooking time is up, take the cans out of the water and let them cool down. Then put the contents in a large bowl, add the vanilla sugar and flavor and mix everything with a large whisk to a creamy mass. Then stir in the rum vigorously 100 ml at a time. Only when the now quite liquid mass is completely free of lumps, stir in the liquid cream vigorously and whip everything for about 5 minutes. Fill into bottles, chill.
- The number of people indicated above relates to bottles. This amount results in either 2 large or 6 small bottles (see photo).
- I can’t give a shelf life information ………….. because …………… it simply runs out too quickly, but it stays in the fridge for a few weeks.
- Well then ……. cheers.
Facebook Comments