White chocolate liqueur with cinnamon
|400 ml||whipping cream|
|100 g||Carla white chocolate|
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.