If you’ve never had Dulce de Leche before, you are truly missing out. For me, it is one of the most wonderful gifts from Latin American cuisine (I say Latin American only because I don’t know its true origin....Mexico? Central America? Puerto Rico?). I really don’t care where it was created, ‘m just happy as hell that its here. And in my kitchen, its here to stay.
And then she forgot to take hers home with her.
So, I find myself with an overabundance of Dulce de Leche (yes, its true, there CAN be too much of a good thing.... at least when refrigerator space is at a premium) and I had to find something to do with it.
It didn’t take long. A simple search on Tastespotting brought me straight to this wonderfully indulgent treat. It couldn’t be easier to make, and it used up my Dulce de Leche!
My one question about this liqueur is how long it keeps. I know there is alcohol in it, but there is also dairy. Its in the fridge, but still, how long can that stay good? And, the recipe makes anywhere between 4 and 5 cups (which is more than a full wine bottle full) depending on how much Dulce de Leche you use.
SO, I would recommend one of two things. Either
a. Make this with a friend so you can share it! ORb. Make it for a party so it can be used quickly, OR
c. Plan on drinking a LOT of it! Make it in the winter when you’ll be drinking a lot of coffee, or use it for iced coffee in the summer.
I’m seriously considering putting this through my ice cream maker to see what happens. It isn’t a custard, so it wouldn’t make a solid ice cream, but I bet it would make a nice slushy frozen beverage! Stay tuned! I might just have to give that a try!
DULCE DE LECHE LIQUEUR
1-2 cups Dulce de Leche1 cup vodka
2 cups half & half
Measure ingredients into a clean jar. Mix well and chill. Store in the fridge.
3 comments:
Oooohhh- this would be so good in coffee. I'd be willing to share!
I amended the recipe a bit to be less a "milkshake" and a bit more serious. So first of all I used the same amount of Dulce de Leche and cream, then I doubled the alcohol. Finally I used rum [Mount Gay Eclipse] instead of vodka [rum delivers some great aromas, a long with a vanilla pod, which are working fantastically with Dulce de Leche.
And I also added some additional turbinado sugar , to make it more liqueur'y, give more body and take a bit the alcoholic edge.
As emulgator I used a pinch of lecithin [Ferran Adria Texturas Lecite] - as cream is not really a good emulgator and I didn't wanted to use egg yolk...
Well and here we are. The liqueur taste already now fantastic - creamy, dulce de leche'y, sweet and seductive with a slight alcoholic edge. Only a couple of weeks [if it survives] and it will be perfect...
Sounds absolutely fabulous! Nothing wrong with upping the alcohol content a bit.
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