Nutella Liqueur

[RC Al]

Perfect for what we do,
"Light cooking cream, Unlike most light creams, this has been designed so that it won’t curdle or separate during cooking. It’s great for pasta bakes and creamy soups."

[Arismac]

No notable improvement/change with the corn syrup. It is just harder to work with. Back to raw sugar.

[MaKa]

Do you need the sugar given the sugar content of the Nutella and lactose in the cream? What is it adding apart from sweetness?

[Arismac]

Nothing at all except ... sweetness. The amount used completely depends on personal taste and in my case the neighbours taste as well ... :handgestures-thumbupleft:

[MaKa]

Lucky neighbours. My tooth is as sweet as it used to be so I find a lot of these liqueurs very sweet. I made espresso vodka the other day and it's great but just a little too much sugar for me

[MaKa]

I made this one today, I bumped up the ABV a little and as the Prof I also used the bulla long life cream.

Going to give hazelnut espresso Martinis a go tonight