White chocolate liqueur with cinnamon

40 minutes



400 ml whipping cream
50 ml milk
100 g Carla white chocolate
100 g sugar
1 vanilla pod
200 ml rum


Bring the milk and cream to a boil. Add white chocolate and stir until dissolved. Then add sugar, vanilla pith and rum. Mix well, pour into bottles, cool and then cap. Liquor should be stored in the refrigerator.

TIP: Instead of cinnamon, we can use a pinch of gingerbread for example.