Snowy white chocolate vodka recipe

1. Gently heat the condensed milk, evaporated milk, white chocolate and vanilla seeds in a saucepan over a medium heat for 2-3 mins, stirring often to melt the chocolate. Once melted, take off the heat.
2. Pour the vodka into a blender and add the melted chocolate mixture. Blend a few times to thoroughly combine, then pour into sterilised bottles or jars*. Label the bottles and decorate with ribbon. Store in the fridge.
3. To serve, shake the bottle and serve over ice or use in cocktails. This will keep in the fridge in a sealed container for up to one month.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

Tip: The longer you keep it the more of the chocolate will solidify making it a little lumpy. This is easily solved, just pop the mixture in a blender or in a jug with a stick blender to make it smooth again then either serve or return to the bottle.

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