Recipe has been updated in December 2022The BEST homemade white chocolate liqueur! It's surprisingly easy to make and tastes deliciously creamy with extra white chocolate flavor, without being too sweet. It's got the perfect balance of booze and a thick, creamy consistency. Heaps better than store-bought and makes a great edible gift for the holidays!There are two periods of inactive time. 2 hours + 12-24 hours. This recipe uses US cup measurements.
¼cupmilkFull fat. To make this extra creamy, use evaporated milk instead.
½cupcondensed milk
2tspMadagascar bourbon vanilla
1cupgood quality vodka
Instructions
Place the white chocolate, condensed milk, milk 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!
Notes
Recipe note
I've had a couple of readers mention that the chocolate solidified in the fridge. With the addition of condensed milk in liqueur, this should no longer happen. I have tested and retested the recipe to make sure this works with any kind of white chocolate. 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.