Toffifee® Liqueur with the Thermomix® is ready in 20 minutes, but only if the sweets go into the mixing bowl properly chilled. Warm caramel smears at speed 10 instead of breaking apart cleanly. The result is not a smooth, creamy liqueur but a sticky mass that no longer dissolves evenly. Cold, on the other hand, all 15 pieces pulverise cleanly.
The recipe follows a simple order: first pulverise the caramel and chocolate mass, then emulsify it with the milk and cream at 90°C, and only then add the Cointreau. If you reverse the order and add the alcohol too early, the emulsion will not come together properly. The orange zest at the end provides a fresh citrus counterpoint to the caramel and cream.
Toffifee® Liqueur with the Thermomix®
Ingredients 0 / 6 ✓
- 70 g brown sugar
- 15 Toffifee® chilled
- 100 g milk
- 200 g double cream
- 300 g Cointreau
- 1 tsp orange zest
Instructions 0 / 6
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1
Chop the Toffifee®.
Add the sugar and Toffifee® to the mixing bowl and chop for 15 sec / speed 10.
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2
Warm the milk.
Add the milk to the mixing bowl and heat for 5 min / 90°C / speed 1.
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3
Add the double cream.
Set to 7 min / 90°C / speed 1 and pour in the double cream slowly.
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4
Add the Cointreau.
Set to 5 min / 90°C / speed 1 and pour in the Cointreau slowly.
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5
Add the orange zest and blend.
Add the orange zest and blend for 20 sec / speed 10.
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6
Bottle.
Pour the liqueur into the bottle and serve well chilled.
Tip: If you prefer a liqueur without orange flavour, leave out the orange zest and swap the Cointreau for vodka.
Video
Nutrition per serving
Why temperature matters
We heat the milk and cream at 90°C on speed 1. That is not a coincidence. Below 80°C the pulverised caramel does not dissolve fully and settles as a grainy layer. Above 95°C the cream starts to split. The window between those two points is narrow, and the Thermomix® holds it without any adjustment. On the hob you would need to stir constantly and still risk the cream catching on the bottom.
Anyone who knows our egg liqueur recipe will recall that 70°C is the key temperature there. Here we need more heat, because caramel has a higher melting point than egg yolk. This liqueur is not a clone of egg liqueur. It has its own logic.
Cointreau or vodka: what the swap changes
The recipe uses Cointreau, which carries orange flavour all the way through the liqueur. If you prefer a more neutral base, swap the Cointreau for vodka and leave out the orange zest. You get a pure caramel and cream liqueur without any citrus note. Both versions work, but they are two different results. Decide before you start step one.
As a gift, we fill the liqueur into small bottles of around 250 ml each. Stored tightly sealed and kept cool, it keeps for up to two weeks. That is plenty of time for most gifting occasions, as long as you do not fill it too early and then leave it open.
If you enjoy the caramel and cream base, our Kinder Chocolate Liqueur with the Thermomix® makes a direct comparison. It has no orange flavour but brings a stronger milk chocolate note.
Also try: Raffaello Liqueur, Thermomix®.
