Aussiedistiller, Home Distilling, Moonshine, Home Brew

Nutella Liqueur (adapted from thermomix me a drink )
Ingredients
Makes 500mls
250gm Nutella
200gm Long life cream
50gm raw sugar
250ml neutral spirit (37.5%)
Gently heat nutella, cream and sugar, stirring until sugar is dissolved and all ingredients are well mixed. Leave it to cool and then add the spirit and mix well. This is like a Nutella version of Baileys. Also nice over icecream. Quantities can be adjusted to taste. Keep refrigerated for longer shelf life.

Sounds fantastic. I might have to give this one a go.

Thanks for sharing Carol.

:text-+1:

Is it super thick?

It can get quite thick in the fridge. At room temperature it is more liquid. It keeps longer in the fridge - depends on where you live and how quickly you drink it as to whether you think it needs refrigeration. You can always thin it down if you prefer.

Sounds like a nice Christmas drink (here in the cold UK). I've already written this down for my Christmas recipes book :text-thankyoublue:

Just made myself up a batch of this but modified it slightly to use off the shelf volumes.

• 400g Nutella (1 jar)
• 300ml Cooking cream (Coles don't stock the long life stuff)
• 80g Raw sugar

I found the above ended up being close to 700ml once made up. I took 600ml of this (the rest went the way of all good spoon lickings of course) and added 600ml of 40% neutral bringing final liqueur to a nice not too thick but not too runny consistency and the ABV to a respectable 20%.

It's quite tasty indeed. I'll be taking this to a birthday party next weekend to see what the masses think.

Thanks again for sharing Carol.

Add 5 grams of sodium benzoate and it will keep for ever without refrigeration. Cheap and easy to buy. We use in all our condiments.

Thanks Arismac. i will look into sodium benzoate.
Professor Green I found the long life cream in Coles near the long life milk etc. That is in South Australia though. it might not be the same in all Coles.

Arismac Where might I start looking for sodium benzoate? A chemical supply company maybe. I am in South Australia. Thanks.

Reckon it'd be easy to get on ebay and :greetings-waveyellow: from another S.A. I think it's just commonly used as a preservative for foods

You are all quite correct, eBay was my source which was delivered very promptly. It is certainly a safe and widely used food preservative. I think the only "long life cream" still on the market is Devondale which Woolies sell. But the cream of your choice will suffice providing you use sodium benzoate. I am almost certain that is what Devondale use.

https://www.ebay.com.au/itm/100g-Sodium-Benzoate-Food-grade-benzoate-of-soda-E211-preservative-C7H5NaO2-/132842889171

Arismac - thanks for that link. That makes it easy.

Carol, we are having to shake well before serving. Is your liqueur doing the same thing. I can think of a few emulsifies to stop this happening but would like to hear if the "Nutella" is doing the same thing in your mix?

Usual result for this sort of thing Arris, would said emulsifiers change the drinking "thickness" of the product otherwise though?

This is good stuff.
Just finished off a bottle of this that I made last Saturday after reading about it here. My wife and I have a shot each as dessert.
Follow the recipe precisely and it turns out VERY thick straight from the fridge.
Use 90% neutral spirit and it packs quite a wollop, letting you know that this is not chocolate topping!

It mixes very well with milk, tastes like Oak.

Given that a bottle only lasted a week, I’m not too concerned with preservatives.

Hi, If you keep the mixture refrigerated it should last awhile. Sodium benzoate is a common preservative in soft drinks and other acidic beverages. It works best at low pH and since there are no acids in this product it would not be as effective. For higher pH they generally use potassium sorbate and it is often used in products like sliced cheese to prevent mould growth. To get the mixture to stay mixed, commercial food processors would use an emulsifier. The most common natural one is lecithin but all this seems a lot of trouble for a few drinks at home. I would just make it fresh as required. Too much and you will be forced to drink it sooner.

I had no problem with separation on my batch.

Oh and it tastes much better after resting for a few days.

G'day all. Firstly I complete agree with Prof Green it certainly matures very well after a few days. Which cream did you use Prof?

Also thanks for the chem input. Generally sodium benzoate is certainly best used in pH 4-7 We use in our skin friendly sandalwood soap substitution bars. But I think in this instance, unless going for long term storage it is quite adequate for out of fridge storing for up to a few weeks.

I am going to try a batch using corn syrup in lieu of sugar for no better reason that I like experimenting.

Hi Ari, I used Bulla cooking cream rather than the long life stuff.