Of course, the main star of every holiday is the good old egg liqueur, but the competition is treading on his heels. Once you've tried how great this liqueur with caramel and cinnamon is, there will be more permanents in your Christmas recipe collection.
For caramel liqueur you need
: 2 cans of caramel Salka (either buy already ready or let normal Salko caramelize with a long boil – expect it to take up to two hours)600ml cream for sauteing (three cups)
500ml rum
2 tsp cinnamon
Ho
wto do it:
1. Pour the cream into a saucepan and weld it briefly with cinnamon. Then leave to cool a little.
2. Pour in the rum, both caramel Salka and mix well.
3. Pour the finished liqueur into perfectly clean (preferably sterilized) bottles and let it rest for a few days before consumption. Keep cool – and locked up, otherwise it won't last until Christmas :-).