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Thursday 5 April 2012

The boy and his poison: The Caramel Cup

Melt your cocoa solids, cross your buns and defrost those lambs, that magical 4-day holiday from temperance is upon us.

Letting Easter slip by without doing a chocolate recipe would be sacrilege, but I was hesitant to take the lazy path of suggesting something that would mean investing in a bottle of creme de cacao or Baileys. Similarly I was a little wary of sharing the outcome of delving into prohibition era chocolate cocktails… melon liqueur, port and egg yolk anyone?

I settled on trying to make something which embodied the luxuriant, chocolatey taste of easter eggs with ingredients that could happily be reused as a dip for rich tea biscuits or better still a sauce for ice cream. It ended up tasting like Rolos, which was just perfect for me. Oh, and thanks very much to @RachelPatti who came up with the name for this one through the dark art of late night drunken crowd sourcing.

You'll need:
  • 50ml cognac/golden rum (it's important the spirit is dark and sweet, bourbon's too sour)
  • 1tbsp creme caramel/dulce de leche/confiture de caramel (I used a jar from Bonne Maman but you should try our salted caramel sauce
  • 1tsp cocoa powder
  • 1tsp Port
Then make:
  • Add all the ingredients to a cocktail shaker 
  • Shake without ice for 10 seconds
  • Add the ice and shake for another 10 seconds
  • Strain into a coupe glass


  1. I was thinking there'd be caramel vodka in this, I s'pose I could make something similar with it.

  2. Eeeh! I feel like I MUST make it now! And it sounds fab.

  3. That sounds like my kind of cocktail. Yum.


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