Salted Caramel Cream Liqueur

Name: Salted Caramel Cream Liqueur
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 44
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; 1/2 cup 100 proof vodka.

November 7, 2014 27 Comments

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!

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.

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!

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. 🙂

PIN IT! ‘Salted Caramel Cream Liqueur’

Yield: 44 ounces