There’s no story here today; nothing warm and fuzzy about how this magical potion 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 lightbulb moments when the confluence of this Salted Caramel Sauce met up with a bottle of vodka on my counter and 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 saw some the other day at HomeGoods priced very reasonably; I think around $25. 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 just because. I should have made you guess what it was. :)
Salted Caramel Cream Liqueur
- 10 oz Caramel Sauce
- 14 oz can of Sweetened Condensed Milk
- 2 cups half and half
- ½ cup 100 proof vodka.
- 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.
