Milk liqueur, white chocolate and cinnamon
Procedure
Ingredients · Servings 10
- 2 dl Alcohol
- 500 ml Latte
- 100 g White chocolate
- 280 g white sugar
- 50 g brown sugar
- 1 teaspoon Vanilla alcoholic extract
- 3 g Cinnamon (2 if you don't particularly like it)
Method · 1 h
- Chop the chocolate into small pieces and place it in a saucepan with 100 ml of water. Melt over low heat, stirring constantly. Let it steep for about 10 to 15 minutes...
- Chop the chocolate into small pieces and place it in a saucepan with 100 ml of water. Melt over low heat, stirring constantly. Let it steep for about 10 to 15 minutes...
- Chop the chocolate into small pieces and place it in a saucepan with 100 ml of water. Melt over low heat, stirring constantly. Let it steep for about 10 to 15 minutes...
- Chop the chocolate into small pieces and place it in a saucepan with 100 ml of water. Melt over low heat, stirring constantly. Let it steep for about 10 to 15 minutes...
- Chop the chocolate into small pieces and place it in a saucepan with 100 ml of water. Melt over low heat, stirring constantly. Let it steep for about 10 to 15 minutes...
- Chop the chocolate into small pieces and place it in a saucepan with 100 ml of water. Melt over low heat, stirring constantly. Let it steep for about 10 to 15 minutes...
Chop the chocolate into small pieces and place it in a saucepan with 100 ml of water. Melt over low heat, stirring constantly. Let it steep for about 10-15 minutes.
Meanwhile, heat the milk with the rest of the ingredients, except the alcohol.
Leave to cook for 15, 20 minutes.
Now add the chocolate and cook for another 10 minutes. Let it cool, and only when the mixture is cold can you add the alcohol.
Mix well and strain everything through a sieve before bottling.
It's good from the first moment. However, I prefer to let it rest for a week.
