3 Liqueurs to end a festive feast

Preparation: 25 mins By Food24
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Ingredients (12)

ROOIBOS LIQUEUR:
125 ml cream
2 rooibos — tea bags
30 ml brown sugar
125 ml vodka
ROLO CHOCOLATE LIQUEUR:
90 g chocolate — Rolo
60 ml cream
125 ml vodka
SALTED CARAMEL LIQUEUR:
60 ml caramel treat
60 ml cream
10 ml sugar
2.5 ml maldon salt
125 ml vodka
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Method:

Rooibos liqueur

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.

Rolo Liqueur

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.

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