A new Nutella liqueur today as a recipe,
an easy and delicious homemade preparation to keep chilled and enjoy with company.
The Nutella liqueur is not very alcoholic and is also good to add to ice creams and sweet creams or mousses.
On the blog, you can find many other homemade liqueurs like the licorice one (HERE), the cocoa one (THERE), the coffee one (HERE), and many more…
The preparation of homemade liqueurs generally involves combining a syrup of water and sugar flavored with the taste of the liqueur to be made with 95°F proof alcohol.
The liqueur is then filtered and left to rest in a place away from light sources for a variable time, allowing the aroma to intensify the flavor.
It is essential for the good success of the liqueur to use perfectly sterilized containers with airtight seals.
Good for sipping after meals, alone or with company, and suitable as well-wrapped gifts for friends and family, homemade liqueurs are a sweet treat to beautifully conclude a homemade lunch or dinner!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I also recommend the recipes of
BANANINO
LICORICE CREAM
NUTELLA LIQUEUR
The kitchen of ASI
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Days
- Preparation time: 15 Minutes
- Portions: About 25 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Nutella Liqueur
- 10.6 oz Nutella
- 1 1/4 cups Milk
- 3/4 cup Heavy cream
- 2 tbsps Granulated sugar
- 2.5 oz 95°F proof alcohol
Tools for Nutella Liqueur
- Strainer
- Saucepans
Preparation of the Nutella Liqueur Recipe
• To prepare the homemade Nutella liqueur, put the milk, cream, Nutella, and sugar in a saucepan.
Stir well and put on moderate heat until all ingredients are completely dissolved.
Bring almost to a boil, turn off the heat, and let it cool completely.
Strain with a fine-mesh strainer and bottle the Nutella liqueur.
Personally, I store it in the freezer, and if needed, I add a little milk before sipping it.
Enjoy the Nutella liqueur as a nice digestive!!!
Annalisa
Tips and Notes
PRESERVES IN 10 TIPS
1) Use only vegetables in perfect condition, preferably not too ripe.
2) Ensure thorough washing and trimming. Vegetables, while waiting to be processed, can be left in water acidulated with lemon or vinegar.
3) Wash and sterilize jars in advance before filling them.
4) Always blanch the product in an acidic bath, except for ready-to-cook dishes that require cooking of the ingredients.
5) Sterilize preserves, regardless of the filling liquid (oil, vinegar, cooking liquid, or brine).
6) Immediately after cooling, check the seal’s integrity. Capsule caps should appear slightly concave due to the creation of a vacuum inside the jar.
7) Store preserves in a cool, dark place.
8) Consume products early, generally after a couple of months, allowing any alteration to manifest.
9) Avoid consumption if the lid appears swollen due to internal gas, or if there are any spots or unusual coloring.
10) Consume the opened preserve quickly, keeping it refrigerated. Ready-to-eat dishes preserved in their cooking liquid should be used within a few days (2-3 maximum). Oil and vinegar preserves last longer, topping up the liquid if necessary. Never return served and unused preserves to their jars.
