Homemade White Chocolate Liqueur
Makes about 2 1/4 cups
2 oz. good quality white chocolate*
5-6 TBSP granulated sugar
1/2 cup heavy cream
3/4 cup whole milk
1 1/2 tsp. pure vanilla extract
5-7 oz. white rum or vodka**
*Be sure to use real white chocolate here — steer clear of anything that says “white chips,” or “white morsels,” and avoids using the word “chocolate,” as these products are typically made out of sugar, palm oil, and artificial flavorings. If it doesn’t say it’s chocolate, it probably isn’t! I’m a big fan of Guittard, Valrhona, or Michel Cluizel white chocolate, but of the cheaper, more available brands, Ghiradelli is one of the few that still uses real cocoa butter, and it will make a fine chocolate liqueur!
**Feel free to use more or less alcohol, to taste. By my rough calculations, 7oz. of rum or vodka (at 40% alcohol by volume) will make your final liqueur approximately 14.5% alcohol by volume, or very close to the name-brand white chocolate liqueur, which is 15%. If you aren’t sure how much to use, start slow and add more as needed.
1. Roughly chop the chocolate and place it in a large heat-proof bowl. Set the bowl over a pot of barely simmering water, making sure the bottom of the bowl does not touch the surface of the water. Heat until the chocolate has melted, stirring frequently.
2. Add the sugar and 1/4 cup of the cream. Heat, stirring, until the sugar has dissolved. Add the rest of the cream and the milk, and stir until smooth.
3. Remove from the heat, and stir in the vanilla extract and rum or vodka. Let cool completely at room temperature, then refrigerate overnight.
4. Skim away any of the fat from the chocolate and cream that has risen to the top, and pour into a (very clean) bottle or jar. Keep refrigerated.
I haven’t experimented with how long this liqueur will keep, but just to be safe I would try to use it up before the expiration date of the milk or cream. I suspect it will last longer than that because of the alcohol, but I can’t say for sure… it goes so fast, anyway!
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