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Monday, September 21, 2015

Creamy Biscoff Liquer

For years, I made homemade Irish Cream. I mean, I made gallons of it. It's good, don't get me wrong. I loved that I could control the level of flavors, the amount and kind of booziness. It just got a little predictable. Every party, every event, it was expected. 

Then I saw this recipe:

It seemed similar, but not the same. So I tried it. It is good, but I kept thinking I could use this as a base for something even more unusual. Then, I discovered Biscoff. I never knew this existed. Who knew they had pureed cookies into a peanut butter like consistency ? And it is sooo yummy....

So here is what we refer to in my house as "Boozy Cookie". Drink at your own risk ! 

Creamy Biscoff Liquer 

1 cup creamy Biscoff spread 
1/3 cup sugar 
1 tablespoon vanilla 
1 1/2 cups heavy whipping cream 
2 cups vodka (less if you want it a little less boozy) 

Place Biscoff, sugar and vanilla in a sauce pan. Simmer over low until mixture starts to warm, then slowly add cream one quarter of a cup at a time, stirring thoroughly. Warm through until mixture is completely melted, then stir in vodka. Let cool to room temperature, then refrigerate. This tastes best when it sits overnight. Shake well before serving.