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Sunday, April 20, 2014

Nutella Liqueur

Tax season is finally over.  Never thought it would end.  I've felt like Lucy in the chocolate factory.  Except the chocolates are to-do's following me around on my calendar.  I could only wish they were big, wonderful dark chocolate center and dark chocolate exterior truffles....

In the midst of the chaos came the email from Secret Recipe Club.  You've been assigned Manus Menus.  Cool, I'd find something easy to do.  Then, I fell in love with her pasta al forno recipe.  I must've looked at it a dozen times. The problem was that I really didn't have time to make it.  Alas, it's for a couple of weeks from now.  I can taste it right now.  Cheese, tomatoes, pasta.  MMMMM.  On I went looking for something else.  Margarita chicken wings.  Now, do those sound yummy or what???  How about a watermelon margarita?  Or fish fillets with Tahitian vanilla sauce.  Caramelized red onion and taleggio pastries.  Lamb gozleme - kind of like lamb in pita.  Tarts with cotechino - a homemade sausage.  Back through I went, looking for something quick and easy that'd work with my ingredients and time.  Ah, ha!  Nutella liqueur.

Into the pantry to dig out the Nutella.  On to the kitchen.  Where the jar of Speculoos butter from Trader Joe's was sitting.   Ok, what if we had a liqueur off?  Yup, great idea on my part.  Now, I have not one but TWO killer liqueur recipes.  We've made a lot of infused vodka recipes.  But, I've not tried liqueurs.  Now, I'll try more :-)

I might note, this is one of the few times I've left a SRC blog open the whole time I've been assigned it.  There are just a ton of recipes there I'd like to try...

What did we think of the liqueurs?  Connie preferred the Nutella.  I preferred the Speculoos.  Both were VERY good.  Here's how you make them:

Nutella or Speculoos Liqueur


3/4 c Nutella (at room temperature)

1/2 c sugar
1 1/4 c heavy whipping cream
2 c vodka


In a heavy saucepan, melt the Nutella and the sugar. 

Slowly whisk in the whipping cream then allow it to simmer for a few minutes. 

Remove the pan from the heat and allow the mixture to cool. 

Whisk in the vodka.  Store in the refrigerator and use within three weeks.

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Manu said...

Awwww Katie! Thank you so much for all you wrote about my blog. I am so happy you like it and reading your post put a HUGE smile on my face! :-) Ohhh Speculoos Liqueur sounds amazing too! I wish I could try some!

Stephy said...

Who doesn't love the sound of a Nutella White Russian? This is amazing. Great SRC post

Gloria Baker said...

This look and sounds delicious I will save the recipe!!

Debra Eliotseats said...

What a great choice you made and what a great adaptation!!!!!

Veronica Miller said...

I'm not a drinker but these sound FANTASTIC!! I actually have vodka on hand b/c I use it for my homemade vanilla extract but dang it, no Nutella or Biscoff on hand. I try not to have it on hand b/c it always gets eaten by the spoonful quite quickly. lol! Well, I'm breast feeding right now so I couldn't do it anyone but I'm saving this one for future!

TeaLady said...

I bet after Tax Season this was a welcome release!!

Lauren Everson said...

Can't blame you for going with something easy this month. I'll be in a similar situation soon. But happily for a much better reason than tax season.
Congratulations for making it through - enjoy your home made liquors! Now just pour it over some ice cream and really indulge. :)

Kate said...

Oh, Lauren, what a FABULOUS idea! I'll have to make more now since I finished the last of the liqueurs last night. Darn the luck - LOL!