Pumpkin Seed Caramel Liqueur

Rating: 3.5 / 5.00 (16 Votes)

Total time: 45 min

Servings: 1.0 (servings)



For the pumpkin seed caramel liqueur, cut the vanilla bean in half lengthwise and scrape out the pulp. Put the sugar in a pan, heat over medium heat without stirring and once the sugar has melted and caramelized to a golden brown, stir in the pumpkin seeds and vanilla pulp.

Deglaze the pumpkin seed caramel with whipping cream (be careful, the mixture boils up briefly!) and simmer over low heat for 5 minutes. Then finely grind the caramel whipped cream with a blender.

Whipped cream mixture to remove the pumpkin seeds pour through a fine sieve and collect in a bowl, cool. Pour the collected whipped cream with the alcohol and fill into bottles, close tightly.

Store the pumpkin seed caramel liqueur in the refrigerator until gifting. Before each use then always shake briefly. Stored in a cool place, the liqueur can be kept for about 2 weeks.

Preparation Tip:

If the appearance of the homemade pumpkin seed caramel liqueur is not particularly spectacular, it is best to compensate for this with an extra-large, particularly decorative label.

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