3 Liqueurs to end a festive feast
|2||rooibos — tea bags|
|30 ml||brown sugar|
|90 g||chocolate — Rolo|
|60 ml||caramel treat|
|2.5 ml||maldon salt|
Heat the cream in a saucepan. Remove it from the heat just before it starts to boil. Add in the tea bags and sugar and allow it to steep until cold. Remove the tea bags and stir in the vodka. Store it in the fridge until ready to use.
Melt the chocolate and cream over a double boiler. Stir in the vodka. Allow it to cool and store it in the fridge until ready to use.
Salted caramel liqueur
Melt the caramel, cream and sugar in a saucepan. Remove it from the heat and stir in the salt and vodka. Allow it to cool and store it in the fridge until ready to use.
– makes 250 ml each
Recipe reprinted with permission of Illanique van Aswegen.