John Myers
Speculoos Cream Liqueur
The perfect speculoos cream liqueur recipe with a picture and simple step-by-step instructions.
- 600 g Chocolate white
- 600 ml Cream
- 550 ml Whole milk
- 3 Cans Sweetened condensed milk
- 10 g Speculoos seasoning
- 1000 ml Vodka
- Heat the cream, whole milk and condensed milk. Crumble the chocolate into it and dissolve it while stirring. Stir in the speculoos spice and bring to the boil again. Remove from heat, let cool slightly and then stir in the vodka.
- In the meantime, fill the bottles you need up to the brim with boiling water and pour it over the closures, i.e. make them sterile.
- Fill the bottles, let them cool down completely and then store them in the refrigerator. When it cools down, the liqueur becomes nice and creamy. The bottle must be shaken before consumption, as the spice will settle a little on the bottom. Since there is no raw egg in this liqueur and it has been heated, it will keep cool for a few weeks ……. unless it is – because it is so delicious – it is all before ….. ;-)))) He is also great as a “souvenir” …………
- The amount of liquid resulted in 5 bottles of 500 ml and one bottle of 1 liter.
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