Caramel nut liqueur sounds like hours of work with a sugar thermometer and a hot pan. The great thing about this recipe: the Toffifee® takes care of the caramel step. The 15 pralines bring exactly the right combination of caramel, hazelnut and dark chocolate that gives the liqueur its character, and the Thermomix® grinds them to a fine powder in 10 sec / speed 10. No lumps in the bottle, no burnt caramel, no extra pan.
We have been making this liqueur for years, especially when we want to give it as a gift. Decanted into two pretty 250 ml bottles with a gift tag, it makes a present that everyone loves. If you cannot find Toffifee® or prefer to use basic ingredients: 100 g toasted hazelnuts plus 2 tbsp caramel sauce work just as well.
Caramel Nut Liqueur with the Thermomix®
Ingredients 0 / 7 ✓
- 60 g sugar
- 15 Toffifee®
- 1 vanilla pod
- 1 pinch ground cinnamon
- 200 g milk
- 200 g double cream
- 100 g vodka
Instructions 0 / 4
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1
Powder the ingredients.
Add the sugar and Toffifee® to the mixing bowl and chop for 10 sec / speed 10.
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2
Heat the liquid.
Slit the vanilla pod, scrape out the seeds and add them to the mixing bowl together with the cinnamon, milk and double cream. Heat for 8 min / 70°C / speed 1.
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3
Add the alcohol.
Add the vodka, mix for 5 sec / speed 4, then fill into bottles rinsed with hot water and leave to cool.
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4
Bottle and store.
Store the liqueur in the fridge and serve cold.
Tip: The liqueur is excellent served ice cold. Do try it warm as well, topped with a small cloud of whipped cream. It is especially good on cold days.
Video
Nutrition per serving
Why pre-chopping at speed 10 makes all the difference
This is the one step we pay particular attention to. The sugar and Toffifee® go into the mixing bowl first and are processed to a fine powder for 10 sec / speed 10. Only then does the liquid go in.
The reason: Toffifee® has a hard caramel base. If you heat it directly with milk and double cream, it melts unevenly and forms sticky lumps that settle in the bottle later. As a fine powder, it dissolves completely during the 8 min / 70°C / speed 1 step. The liqueur stays silky smooth and evenly creamy, even after a week in the fridge.
If you like, you can also use raw cane sugar at this point. It gives the liqueur a slightly molasses-like depth that works well with the nut and caramel base.
Alcohol: vodka or grain spirit, both work
We usually use vodka because it is flavour-neutral and does not mask the caramel nut character. If you have some grain spirit at home, you can substitute it without any problems. The flavour of the grain spirit is mild enough to blend into the overall picture. 100 g is enough for 600 ml of liqueur with a pleasant alcohol level. If you prefer something lighter, use 70 g.
The vodka goes in right at the end, after heating. This is important so that the alcohol does not cook off. Mix for 5 sec / speed 4, then fill immediately into the prepared bottles.
Bottling and storing
Rinse the bottles with boiling water before filling. This prevents bacteria from shortening the shelf life. Stored in the fridge, the liqueur keeps for up to 4 weeks. We give it a quick shake before serving because the cream and milk base can settle slightly during longer storage. This is normal and not a quality issue.
Freezing is not recommended. Alcohol does not freeze solid, but the cream will separate when thawed. It is better to enjoy the liqueur fresh or give it away within four weeks.
More from our liqueur kitchen: Our Toffifee® liqueur with a hint of orange is the close cousin of this recipe, slightly fruitier and just as quick to make. And if you are looking for a creamy classic, our Thermomix® advocaat is well worth a try.
Goes well with: Waffles, vanilla ice cream and chocolate cake.
