Here’s how to make the BEST homemade white chocolate liqueur! It’s surprisingly easy to make and tastes deliciously creamy with extra white chocolate flavor, without being too sweet. And it’s got the perfect balance of booze and a creamy consistency. Heaps better than store-bought and makes a great edible gift for the holidays!
White chocolate liqueur had me hooked from the first time I tried it. It was a bottle of Godiva white chocolate liqueur that I bought for a cocktail that I wanted to make, and I was afraid I wouldn’t like it. I’m not a big fan of white chocolate and thought the white chocolate liqueur might be cloyingly sweet. But I was pleasantly surprised to find out that it had the perfect balance of sweet, creamy and boozy.
So for the past few years, I’ve been trying to see if I can make my own version of white chocolate liqueur at home. The recipes that I’ve seen online and tried in the past had a few problems.
- They had a very low alcohol percentage (the Godiva white chocolate liqueur on the other hand has a 15% alcohol content).
- Way too sweet. The low alcohol content was because of the added liquid and sugar. The addition of copious amounts of condensed milk and white chocolate makes the liqueur too sweet for my personal taste.
- This also makes the liqueur too creamy. This may not be a problem for some, but I love Godiva liqueur. It’s just has that right balance of thick creaminess and alcohol.
After doing some research I found out that white chocolate liqueur incorporates white chocolate (duh!), cream, caramel and vanilla.
So only using those ingredients (plus vodka), I made my own DIY homemade white chocolate liqueur that you can use in cocktails, or beverages like coffee, or even gift your friends and family this Christmas! This homemade white chocolate liqueur is one of those things that you never know you want, until you’ve tried it! 🙂
I tested out several batches to get to this version. For the first batch, I used white chocolate sauce made with white chocolate and a milk/cream mix. Then I mixed equal amounts of this sauce and vodka together. This wasn’t sweet enough and the alcohol was a bit too biting at 20%.
Then I added some extra sugar and cream. Just enough to make the liqueur 15% alcohol.
Next I made a batch with condensed milk. Instead of extra sugar, I added condensed milk to make it extra creamy while preserving the sweetness.
My husband and I both preferred the version with the extra sugar and cream. In fact, I had him blind taste test my homemade version with Godiva white chocolate liqueur and he thought my homemade version was the better of the two!
This homemade white chocolate liqueur tastes very much like white chocolate without being sickly sweet. It’s so deliciously creamy and great to sip on its own, or as a mixer in cocktails.
It’s also important to note that you should leave your homemade white chocolate liqueur in the fridge for at least 12 hours (24 hours is even better) before you use it. The resting time lets the flavors and ingredients mingle and mellow out to create a smooth, creamy liqueur.
This homemade white chocolate liqueur has a shelf life of about 3 months in the fridge. It could possibly be kept for longer, since commercial white chocolate liqueur has a shelf life of at least 18 months. The alcohol acts as a preservative for the cream, which is why it can be stored for 3 months, but I wouldn’t risk keeping it any longer. That’s why I prefer making smaller batches of this. In any case, it never lasts for longer than a few weeks at most in our house. Since it isn’t too sweet, it serves us as a little treat every now and then at the end of a long day. 🙂
Better yet, try it with your coffee instead of adding rum or bourbon.
I made this white chocolate liqueur with Grey Goose vodka, but you can use a vodka of your choice. Just make sure that it’s a vodka you like to drink, and it’s got a smooth taste. I definitely don’t recommend cheap vodka that can have a somewhat harsh, cutting taste.
Also make sure to use GOOD QUALITY white chocolate. This is really important. And NOT baking white chocolate chips. White chocolate chips are not “true” white chocolate because they don’t use cocoa butter to make it. Instead, those use partially hydrogenated palm oil, palm kernel oil, or cottonseed oil. Cocoa butter is a VERY IMPORTANT ingredient, so make sure to find a white chocolate that uses cocoa butter instead of other oil substitutes – a couverture white chocolate. I used to use Lindt white chocolate, but now I use Callebaut white chocolate.
And for the vanilla, I use good quality Madagascar bourbon vanilla extract. Go for real vanilla extract or real vanilla beans if you can. It’s best to avoid vanilla essence.
There are some amazing cocktails you can make with homemade white chocolate liqueur – like this Rose and Vanilla Cocktail (also know as Faluda Cocktail)!
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White Chocolate Liqueur
Ingredients:
- 85 g couverture white chocolate 3 oz in weight
- ¼ cup cream 35% fat
- ⅓ cup milk To make this extra creamy, use evaporated milk instead.
- 2 tbsp white sugar To add more richness, you can use 2 tbsp condensed milk instead.
- 2 tsp Madagascar bourbon vanilla
- 1 cup good quality vodka
Instructions:
- Place the white chocolate, cream, milk, sugar, and vanilla in a saucepan. Heat gently while stirring to melt the chocolate. Do not let it boil.
- As soon as the chocolate is completely melted, remove the white chocolate mix from the heat. Let it completely cool down to room temperature.
- Mix with the vodka and place it in a sealable container. Let the liqueur sit for 12 – 24 hours (preferably in the refrigerator) before using. Place the liqueur in a bottle OR (optional) strain the liqueur through a double cheesecloth or a nut milk bag into a bottle.
- Drink neat, or as a mixer in cocktails. Enjoy!
Tips & Tricks
Recipe note
I’ve had a couple of readers mention that the chocolate solidified in the fridge. I’ve tested and re-tested this recipe many times, and have never had this issue. Another reader noted that this could happen if the chocolate mix isn’t completely cooled to room temp first as noted in the recipe. If your chocolate milk mixture curdles in the vodka, that’s usually caused by low quality vodka, OR old milk / cream. I’ve had this happen when I use cheap vodka. I have made this with and recommend the following vodka brands; smirnoff vodka, grey goose vodka, and absolut vodka.“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Kathi Browne says
I learned a trick to keep from overheating the chocolate. If you heat the cream, milk and sugar first and then pour it over broken up good quality white chocolate, the chocolate will melt perfectly in a few minutes sitting in that creamy bath. I usually stir it gently after a minute to help it along.
Toni S says
I just made a vegan, dairy free version of this recipe with homemade vegan white chocolate and coconut milk in lieu of milk and cream. I used Tito’s vodka with no curdling. It’s in the fridge now so fingers crossed the chocolate won’t solidify. Thank u for the recipe to use as a foundation for my version!!;)
Sandra Harrison says
I am an experienced baker and owned the largest wedding cake bakery in Dallas for 22 years. I just made this recipe 5 times and it still separates. Lindt white, milk, 45% cocoa, 55% cocoa all with Grey Goose using the creamy rich version. Then cheap Hershey milk chocolate with cheap McCormick vodka. They all taste amazing and your recipe works the same for any chocolate you want to use. I actually like the taste of the Hershey milk chocolate the best (I was shocked). Every batch separated and looks like there is a cloudy fat layer on top. Could this and other fridge problems be caused by the cream? What brand of cream do you use?
Dini says
Hi Sandra
White chocolate and vodka have different densities so separation is pretty normal. The bottle needs to be shaken to make it homogenous. Unlike store-bought, the homemade version doesn’t have stabilizers and emulsifiers.
I’m glad hersheys worked for you too! It’s important to use a chocolate you like to consume. I’m not a fan of hershey’s chocolate, so I use Callebaut most of the time.
Sandra Harrison says
Thank you for letting me know it wasn’t just me. LOL You really should make this recipe with your favorite dark chocolate…it’s amazing!
Simone says
Decided to make this to copy a horrendously expensive cocktail I had at a restaurant and while I haven’t used it in a recipe yet, I can say it tastes great on it’s own. I did reduce the vodka content by about 25% and it has almost no alcohol flavour. I also used very cheap vodka contrary to the instructions however I experienced no curdling at all.
Nix says
So excited to make! How do you make into candy pieces?
Thanks
Dini says
Hi Nix
I’m not sure what you are looking to do? This is a liqueur recipe, not a candy recipe.
Jane Eckhoff says
I made this this recipe yesterday and it turned out great. Enjoyed a coffee martini this afternoon. Thank you!
Jean Fournet says
I just made this exactly as your recipe said using Smirnoff vodka and it came out perfectly and is delicious.
Ann Kinderman says
I am planning to make this to add to a peppermint martini. It sounds so good. Excited to try your recipe.
Michele Wagnitz says
Superb recipe thank you from Australia! Could this work just as wel with milk or dark chocolate? Or do you have a recipe for similar please?
Dini says
I’m so glad you liked it Michele! Unfortunately, I don’t have a recipe yet to make this with milk or dark chocolate, it is something I have thought about before too. I will be doing some recipe testing at some point soon. 🙂
Amy says
I’m buying the ingredients for this tomorrow. Would it be single or double cream you’d use for this please? Thank you 🙂
Shanita says
Do you think this would be good in a cheesecake?
I do plan trying. I would use the liqueur in place of the heavy cream.
Just wanted your thoughts.
Thanks
Sue says
Loved this recipe! I did a taste test, making one batch using Cooks Cookie Vanilla and the other with Neilsen-Massey Bourbon Vanilla, and everyone felt the Cook’s was much better. Also, couldn’t find Lindt white chocolate where I live, so used some high quality Belgian white chocolate. Turned out great!!
MDBC says
Just made this! We go to Foxwoods all the time and they make our favorite Reese’s peanut butter cup martini! Their recipe uses Godiva white chocolate liquor. We have been making it that way for years but the liquor costs a fortune. Looked on line to find a recipe and came across yours. Just made yours and it tastes even better than the original! Thank you so much! If you want to make the martini… just combine peanut butter with vodka on the blender and then add then add your liquor recipe and shake until it’s done! Then just put some chocolate sauce in your glass and it’s perfect! Thank you so much again for sharing your recipe!!!
Jules Curtis says
Hello, made this recipe twice both times it congealed, I followed the recipe exactly. What am I doing wrong? It tastes so good, I want to make again. Can you help?
Thanks
Jules
Dini says
Hi Jules,
Thank you so much for letting me know. Another reader had previously mentioned that they also had a similar issue of it solidifying on top after refrigeration. Unfortunately, I’m not sure what is causing this, since I’ve never personally had this issue before. I’m hoping to re-test the recipe again thoroughly as soon as possible, but it might take a little time given the current situation. I will update the recipe and let you know as soon as I figure out what’s causing it. I’m really sorry I couldn’t be of more help, but I will have a better answer for you next time! 🙂
Jules says
Thanks for getting back to me. Look forward to your new post
Leeann says
This happened to me also! After talking to some kitchen savvy friends, it turns out if you refrigerate the liqueur before its cooled down enough it congeal’s
Ivan kolesky says
I want to try it. Look delicious.
Ayesha says
UTTER JOY
DELICIOUS JOY!!!
All I need to know now is, where’s the milk choc liquor recipes, is there 1 using Rum & Please become my Neighbour. I’ll be making more today. Ran out. THANKS AGAIN
Tracy larkham says
This was amazing
Laura says
How long does this mixture last?
Richard says
Are these US or Imperial measurements?
Dini says
Hi Richard,
The cup measurements are US cup measurements.
Betty Crofoot says
Looking forward to making this and sharing as Christmas gifts.
Denise says
Hi.
The recipe looks good. Although, before I try it do you know how long it will keep for? I’ve been making berry liqueurs that all ought to have 6-12 months in bottles before consumptions – so milk and chocolate as ingredients are very new to me. 🙂
Thank you. 🙂
Lynn says
Hi hi my son loves the whit liqueur thank u do u do a milk chocolate one and do u have any more liquerus thank u so much how do i get to you recipes please
Krista says
I made a white chocolate pudding pie using the white chocolate liqueur delish for a pot luck. Delish!
Dini says
Thank you so much for letting me know Krista. And the white chocolate pudding pie sounds so good! Glad you liked the recipe! 🙂
Justin says
Does anyone know of a white chocolate liqueur recipe that doesn’t have perishable ingredients? My wife and I make a fantastic chocolate liqueur that is shelf-stable…we’re looking for a white chocolate equivalent.
Thanks!
Amanda says
Tried to follow your recipe exactly, but mine also has solidified at the top. I used lindt baking white chocolate (cocoa butter in the ingredients), ketel one vodka, pure vanilla, whipping cream and 2% milk. Any ideas?
Dini says
Hi Amanda, thanks so much for letting me know. This hasn’t happened to me before, so I’m honestly not sure about the reason. But I’m going to test it again soon to see what may be causing that. I’ll be sure to let you know then.
Lorraine says
Awesome! Awesome! Awesome!
Diane says
Don’t use white baking chocolate, use quality white chocolate you would eat.
Geraldine says
I wondered if a non alcohol version could be made an would like your expert opinion. Thanks.
Dini says
Hi Geraldine,
A non alcoholic version of this white chocolate liqueur would simply be a white chocolate sauce, which you can make by melting white chocolate with milk. You can adjust the amount of liquid/sweetness to your liking as it will be a very forgiving recipe too. I hope that helps, let me know if you have any other questions.
Liz says
What percentage cream is used
Dini says
Hi Liz
I used 35% cream.
Gaoming Li says
Hello, is Grey Goose a good vodka to use? I have never tried vodka before, so I’m wondering if I should use one of those flavored vodka or a “plain” or “not flavored” flavored vodka. I’m not sure if it would make a difference or not.
Dini says
Hi Gaoming Li!
I do love Grey Goose vodka and it would be a great vodka to use for this liqueur. You could use flavored if you want to, but I haven’t tested it with the flavored vodka, and it will impart the flavor into the liqueur too.
I hope that helps!
James says
I made this exactly as written but when I refrigerated the liqueur it solidified at the top. Not sure what i did wrong!!? Tasted great though!
Brigitte says
So happy to find this recipe ! Godiva white chocolate liqueur (or any other brand) is not available in many Canadian Provinces (I’m from Quebec). If you want to try a super good drink, mix this liqueur with raspberry vodka. Easy and sooooooooooooo good !
John says
What kind of cream and milk did you use? What percentages were they?
Dini says
Hi John, sorry for the late reply. I used whipping cream (30 – 35% fat content). You can use either whole milk or 2% milk for this recipe. I hope that helps!
Darylann says
Made this at Christmas this year, shared it with my neighbors. We sat in my dining room and drank it all! Sooo delicious! Now I need the recipe for regular chocolate liqueur, please!
Cher says
Thank you for sharing this great recipe! I am going to make it for my dessert party but have one question, which measurement is for the condensed milk, 1/2 c or 1/4 c?
Dini says
Hi Cher! Thank you 🙂
I haven’t added condensed milk in this recipe, because the white chocolate provides all the sweetness required. You are welcome to add a little sugar if you would prefer something sweeter, but I wanted the taste of white chocolate to be the star for this liqueur!
I hope you will let me know how it turns out!
Cheers
Dini
Máté says
So let me get this straight…in the recepie you say that you need 1.7 times more vodka than milk and cream together?
Dini says
Hi Máté
The ratio of vodka to the white chocolate, milk and cream together is roughly 1 : 1.1. So there is slightly less vodka than the additions, to make up a 15% alcohol liqueur. Cheers!
Máté says
Thanks!
Lisa says
I made this today, so easy and elegant. I had to take an early sip, already delicious. I imagine it will be dreaming after 24 hours.
Amanda says
This sound so good and pretty easy to make! It would definitely make a great present (to myself hehehe)
Sandi says
What a delicious gift giving idea. I love white chocolate and probably even more if it is alcoholic!
Ian George says
Hello, it sounds amazing, I was wondering how it would go with Vanilla Vodka and not bourbon Vanilla?