Make Your Own Salted Caramel Cream Liqueur

In The Imbibery and Distillery by Christine McKellar

It’s that time of year for some warm, sweet and salty decadence. There’s a chill in the air that calls for a wee nip of winter liqueur. So, why not make your own salted caramel cream liqueur to keep on hand for unexpected visitors or special guests? Indulge by yourself if necessary!

***Salted Caramel Cream Liqueur***


10 oz Salted Caramel Sauce (or use regular caramel sauce)

14 oz can of Sweetened Condensed Milk

2 cups half and half

1/2 cup 100 proof vodka.



Warm the sweetened condensed milk and the half and half with the caramel sauce on low heat until blended.

Remove from heat and cool thoroughly.

Add the vodka, mix well and put into a container.

Refrigerate for five days.

Chill glasses and serve straight up or over ice. Add espresso for an after dinner cocktail or use in regular or decaf coffee as a delightful creamer. For added decadence, drizzle side of coffee mug with caramel sauce and top with whipped cream or marshmallows; add cinnamon or chocolate sprinkles.