Toffee Vodka

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Toffee Vodka is a smooth, rich, creamy, toffee flavoured vodka and the perfect winter apéritif or digestif. I’ve heard it described as the ‘mountains best kept secret’, as it is a massively popular après ski drink. However, I think the secret is well and truly out now! This recipe is extremely quick and easy, uses only 3 ingredients and is a fabulous way to bring that alpine atmosphere into your home at Christmas.

Imagine a fire roaring in the hearth as a snow storm rages outside, fill your glass, serve neat or on ice, relax and enjoy the best this festive season has to offer. Word of warning though: this drink is extremely delicious, very easy to drink (too much) and utterly addictive.

Great to use in cocktails:

You can also use it to make a number of cocktails. Try:

• a White Toffee Russian – mix 60ml toffee vodka with 30ml Kahlua coffee liqueur on ice. Carefully float 30ml single/half and half cream over the surface and enjoy! I like to stir mine well before drinking.

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• add a measure of rum or whisky
• use to make a Dark and Stormy with rum, ginger beer and lime juice
• or my personal favourite – use it in a Salted Toffee Espresso Martini. Vigorously shake 45ml Toffee Vodka with 30ml espresso coffee, 20 ml Kahlua and a small pinch of salt in a cocktail shaker

Try this quick dessert:

I also love it in this very quick dessert – vanilla Ice cream, espresso coffee and a splash of toffee vodka – basically an Affogato with Toffee Vodka. Soo delicious.

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How to make Toffee Vodka

Collect all your ingredients together:

• 1 litre of vodka
• 200g Werther’s Originals (do not use the sugar-free variety)
• 4 tablespoons dark brown sugar

How to make this fabulous drink:

1. Unwrap the Werther’s Originals and put in a large glass jar with the dark brown sugar.
2. Add the vodka, seal with a lid and shake well.
3. Set aside in a cool dark place for 24 hours and try and remember to shake it well a few times until the toffees and sugar have dissolved into the vodka.
4. The vodka will separate a little as it stands. Shake well and decant into sterilised bottles.
5. Store at room temperature, in the fridge or, my favourite, in the freezer. It will not freeze but is delicious served wonderfully cold. You can serve it straight or over ice.

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Made this recipe?

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