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Cream Toffee Liqueur

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 271 kcal

Ingredients
 

  • 2 cans Milkmaid - sweetened canned milk
  • 3 packet Vanilla sugar
  • 2 packet Vanilla flavor - finesse
  • 600 ml Rum
  • 750 ml Cream

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 271kcalCarbohydrates: 1.8gProtein: 1.3gFat: 17.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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