December 13, 2014

13th December!

This liqueur is just to die for. It’s more of a dessert than alcohol. It may take a while to caramelize the sweetened condensed milk [you can also buy pre-made ‘dulce de leche’] – but the actual work you have to do takes maybe 15 minutes. Caramel liqueur makes for a great gift – or keep it yourself and enjoy it in tiny portions. About 680ml liquid gives the liqueur a nice texture between being creamy and still able to pour it. How much of the liquid is rum is all up to you and how boozed up you want your guests!



  • 2 cans sweetened condensed milk
  • 680ml liquid [water + rum]
  • 1 vanilla bean

_ in a large pot bring water to a boil

_ remove paper labels of condensed milk can

_ once it starts to boil place unopened cans into the pot [lying on its side]

_ simmer for 3 hours [make sure cans are always covered with water]

_ let cool [at least 40min]

_ fill the caramelized milk into a bowl

_ add scraped off vanilla pulp [using an electric mixer]

_ keep adding rum [until you like the taste]

_ fill up with water [so rum + water gives 680ml]

_ mix until well combined

_ fill into bottles [keeps for about 4 weeks]


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