Salted Caramel Cream Liqueur

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This Salted Caramel Cream Liqueur is an absolutely decadent treat and a great gift to present friends for the holidays; you can help them enjoy it!

Salted Caramel Cream Liqueur in Liqueur Glasses with a Caramel Rim   

There’s no story here today; nothing warm and fuzzy about how this magical potion of Salted Caramel Cream Liqueur transformed a holiday or my life. No stories about sharing it with friends and family as a holiday gift offering either. Nope. It just is what it is; one of those light-bulb moments when the confluence of this Salted Caramel Sauce met up with a bottle of vodka on my counter.

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.

Of that was born this Salted Caramel Cream Liqueur. I believe an OMG is in order. Sweet, touch of salty; a bit of a bite from the vodka and all of it combined together with the silkiness of cream.

Bottle of Salted Caramel Cream Liqueur

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):

  • 10 oz Salted Caramel Sauce (or use purchased caramel sauce – see notes)
    14 oz can of Sweetened Condensed Milk
    2 cups Half and Half
    1/2 cup 100 proof Vodka.

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.

After you stir that first cocktail for 30 minutes trying to get everything mixed which might happen once it warms up…well, you get my drift right? Besides your friends will now start showing up at less than opportune moments for another sample…best to be prepared!

Salted Caramel Cream Liqueur in Liqueur Glasses with Espresso in a Cocktail Glass

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.

I use a little stovetop espresso maker (affiliate link) and it’s perfect for me. The stove-top units are small, easily stored and the espresso tastes great…without having to purchase a pricey or kitchen landscape intensive piece of equipment.

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.

This recipe made a fair amount and I had a large bottle to store it in. But with the holidays approaching I can see more bottles with less quantity from this batch. It’s great for gift giving, the only thing I’ve found pricey about that practice is the expense of bottles; check out Specialty Bottles; they have saved the day for me many times!

Or just two bottles. One for you and one for a VERY good friend. They will love you forever!.

I took this photo by accident but loved it anyhow. I should have made you guess what it was. 🙂

Salted Caramel Liqueur - Creative Culinary

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Salted Caramel Cream Liqueur in Liqueur Glasses with a Caramel Rim

Salted Caramel Cream Liqueur in Liqueur Glasses with a Caramel Rim

Salted Caramel Cream Liqueur in Liqueur Glasses with a Caramel Rim
Print Recipe
4.84 from 12 votes

Salted Caramel Cream Liqueur

An easy and delicious after dinner drink that tastes like salted caramel.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Liqueurs
Servings: 44 ounces
Calories: 252kcal
Author: Barb

Ingredients

  • 10 oz Salted Caramel Sauce or use regular caramel sauce - see notes
  • 14 oz can of Sweetened Condensed Milk
  • 2 cups half and half
  • ½ cup 100 proof vodka.

Instructions

  • Warm the sweetened condensed milk and the half and half with the caramel sauce on low heat until it's all mixed together.
  • Remove from heat and cool thoroughly.
  • Add the vodka, mix well and put into a container.
  • Refrigerate for a minimum of five days before serving.

To Serve:

  • Chill glasses and serve straight up or over ice. Add equal amount espresso for another great after dinner cocktail.

Notes

If you do not have prepared salted caramel sauce and want to use regular caramel sauce, simply add some salt to it. Not table salt but either a kosher salt or sea salt. Start with a SMALL quantity, like a quarter teaspoon until it tastes good to you. Salted caramel should have enough salt to enhance the caramel but not so much that it tastes too salty; so don't over do it!

Nutrition

Serving: 1oz | Calories: 252kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 24mg | Sugar: 7g

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27 Comments

  1. This looks like a great replacement to the Godiva Caramel Liqueur I can no longer find! The vodka i have in hand is only 80 proof. Would that be OK?

    1. Actually when I went to check the recipe I wondered why I had even specified 100 proof…habit I guess. Most of the liqueurs I’ve made are extracting flavor from fruits and that 100 proof is valuable but for this concoction 80 proof would be just fine. Thanks for the heads up; I’m revising the recipe too!

  2. Just bottled up my first batch…..one quick question, though. The recipe shows a yield of 48 ounces, but I only see 44 ounces of ingredients. Am I missing something?

    1. Well Jim I can’t figure out why it indicates 48 oz either, no matter how hard I try to justify that number! Good call and even more, thanks for letting me know. I’ve modified the recipe to indicate 44 ounces…thanks!

    1. In the US half and half is a dairy product that is richer than whole milk but not as rich as heavy cream. If not something typically available where you are, you can combine equal parts milk with heavy cream to get a good substitute.

    1. I honestly don’t recall even thinking about using whiskey Valerie but now that you’ve mentioned it, bet that would be good too. I do get a LOT of vodka from brands so have a large stash; sometimes that pushes me in one direction too.

  3. Here’s what I’m thinking. The drink is fabulous and a must make for holiday gift giving. The last photo is of the two candles. I know I’m right about the drink. Am I right about the photo? Cheers Barb.

    1. You made me laugh! Just one candle down at the bottom; the taller image is the bottle of booze! It was an accident that I ended up loving. I need to shoot more without focusing huh? 🙂

    1. I just made this concoction the first time but I’m guessing a couple of weeks. The vodka will help to preserve the cream; just keep it nice and cold.

    1. You know what? The glass came from the freezer so I didn’t expect it to drip but it really was perfect wasn’t it. I think it slowed it down a lot so I could get photos before I starting licking…I mean drinking. 🙂

    1. I’ve thought of mixing the two on the rocks John; with either rum or maybe Irish Whiskey. It’s sweet; I like cutting it a bit with the coffee or some more booze.

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