One of the most popular types of caramel is boiled condensed milk. Probably everyone remembers what a pleasure it is to eat her big spoon straight from the can.
In addition to a great delicacy, you can make caramel liqueur from it, with a rich taste and aroma. Ready liquor is served as an independent drink as a digestif, after the main feast. But it also harmonizes well with coffee or desserts.
caramel syrup recipe
Easy caramel liqueur recipe
If you do not have rum on hand, you can replace it with vodka.
Ingredients
Boiled condensed milk – 1 can
Rum – 500 ml
Water – 250 ml
Freshly ground coffee – 4 tsp.
Vanilla sugar – to taste
Method of preparation
We brew strong coffee from 150 ml of water and then leave it to cool.
Now we combine the remaining 100 ml of water with condensed milk, bring to a boil and also leave to cool to room temperature.
Coffee must be filtered through a fine strainer or gauze.
Then add vanilla sugar to the mixture of condensed milk and pour in the prepared coffee.
After thorough mixing, pour the alcohol component into the milk-coffee liquid and mix well again.
Pour the drink into a glass bottle and send it to the refrigerator for a couple of hours.
Caramel liqueur is ready and you can start tasting.
It is recommended to store the finished product in a cool place for no more than 2-3 months.
The finished product has a pronounced caramel taste. Served as a standalone drink, it also pairs well with coffee or desserts. Therefore, it is recommended to serve it as a digestif, after the main feast.
It tastes gentle with subtle hints of coffee and has a thick texture. Also, caramel liqueur can act as a base for cocktails, with its delicate taste, it will give any drink an unforgettable aftertaste.
Relevance: 28.01.2018
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs