I’ve been waiting patiently to share this new recipe of mine with you, and now that the latest issue of Crush Online is finally out, I can.
This vodka chili butterscotch sauce is great drizzled over vanilla bean ice cream, warm apple crumble, or used as a dipping sauce for grilled fruit kebabs. However, my favourite idea of all is to make a homemade chili caramel vodka.
All you need to do is to infuse 1/3 of the (still warm) vodka chili butterscotch sauce into a 2/3 full bottle of good quality vodka. Give it a couple of vigorous shakes and it will infuse and emulsify almost instantly. Its a perfect after dinner aperitif.
Vodka Chilli Butterscotch sauce:
1 cup (250ml) light brown sugar
1 cup (250ml) cream
1 chilli, deseeded, finely chopped
2 Tbsp (30ml) vodka
1 tsp (5ml) vanilla bean extract
Heat the butter in a small saucepan and add the sugar.
Stir until well combined and melted.
Add the cream, chilli and vanilla and allow to cook gently until sauce is smooth and thickened to desired consistency.
Add vodka and cook for a further 2-3 minutes before serving.
Serve warm drizzled over ice-cream, apple crumble, or char-grilled bananas.
This post was especially developed for Crush Online
Photographer: Henk Hattingh
Food Stylist: Luisa Farelo Hayes
Assistant Food Stylist: Megan Daniels