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 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.
This is decadent and delicious. Divine even. The three D’s. Yes, I rimmed those little glasses with caramel but you really don’t need to. I would suggest chilling the glasses though 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 and I’ve seen them priced online from $10 at Target and other stores. I’ve never regretted buying one even if I don’t make espresso every day. I even use dried espresso in a lot of recipes but there is a time and place and this was it…for 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 two bottles from this batch. One for you and one for a VERY good friend. They will love you forever. Cheers!
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’
Salted Caramel Cream Liqueur
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.
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 fora 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 cocktai
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 Information:
Yield:
48Serving Size:
1 ozAmount Per Serving: Calories: 252Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 24mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 1g
The nutritional information is computer-generated and only an estimate.
Why didn’t you use whiskey? Do you just prefer vodka?? Inquiring minds want to know.
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.
hmm love this
Erm…. Am I missing something? Where’s the salted part?
You’re missing something.
This sounds amazing! Cool, creamy, caramel … count me in!
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.
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? 🙂
You couldn’t have this without thinking it’s a celebration. Lovely!
Yes. The celebration of Caramel!
Absolutely swooning!
Hold the swooning until after you drink some Lizzy! 🙂
How long do you think this would keep in the fridge?
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.
Oh my, what a fabulously wicked photo, Barb. That dripping caramel is positively sinful.
This is going on my list for Xmas gifts.
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. 🙂
This looks yummy. But it begs to ask that you really don’t mind me coming over, Barb, and licking your glassware to get all that precious caramel off?
That would be perfect actually cause my tongue is starting to get raw. 🙂
Very fun drink! And very creative. Have you tried this with a nice amber rum? Could be a good variation. Anyway, looks darn good just as it is.
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.