Chilli Chocolate Vodka - 50cl 25% abv

Product Information

Dried chili peppers. The great thing is that you can use your favorite type based on your spice tolerance; I went for smoked chipotle (dried jalapeño) to give the final result a nice smoky flavor. The heart of Nemiroff’s success lies in its meticulous production process and the quality of its ingredients. It's known for using naturally filtered water and locally sourced grains to produce a spirit that is both pure and full of character. The brand emphasises a proprietary filtration process, which includes the use of birch charcoal and other natural filters to achieve a clean, smooth taste. This commitment to quality has helped Nemiroff establish itself as a respected name in the international vodka market. You can discover our creative chilli and chocolate recipes right here. So, whether you’re looking for a fiery treat for yourself or a gift for a chilli-loving chum, why not browse our spicy range? First up, Try our Chilli Chocolate Selector to really get your taste buds tingling — bite into the snappable dark chocolate casing to reveal soft hazelnut praline with a touch of chilli. It’s a dazzling new world of textures and flavours that are sure to delight. Vodka. It makes the perfect choice due to its neutral flavor, but tequila would also be an option if you prefer it. Or go for mezcal to amp up the smokiness! Nemiroff's corporate ethos goes beyond vodka production. The company is active in various social responsibility initiatives, which include environmental conservation efforts and supporting local communities. This approach aligns with contemporary consumer expectations of brands to contribute positively to society and the environment.

This challenge is a blog hop, so scroll down to the bottom of this post to see what other dead easy desserts other foodies are making. You can also just toss in a dash of cayenne if you don’t have dried chilis on hand, or use some fresh chili instead. DO NOT Consume if you have a history of heart problems, chilli terror or any other concerns about spicy food. If you’re trying to avoid the sweets but have an undeniable love for chocolate, the Instant Regret Chocolate Bar is exactly what you need to teach you to avoid chocolate as if your life (or at least your taste buds) depended on it…the same goes for the Instant Regret Vodka. He first perfected the recipe in 2017 as part of Riverfeast’s Chilli and Lime Festival, and although this year the festival had been placed on hold because of COVID-19 restrictions, he and wife Kylie wanted to continue.

Introduction

Chocolate liqueur. I went for crème liqueur, but since we’ll also be using some plant-based milk for this recipe, you can also go for one without cream. As an added bonus, doing so will allow you to make this recipe vegan if that’s your thing! Our Velvetised Chocolate Cream blends our signature chocolate with punchy vodka, all tempered by just the right amount of delicately sweet cream. The result? A satisfyingly rich beverage brimming with delicate cocoa notes and a finish so smooth it caresses your taste buds. It’s actually now got a little bit of a cult following as people know now that every winter we release it and we get enquires from all around about it.” Taste, taste and keep on tasting. Stop when it’s hot enough for you, regardless of whether that’s one hour or 12 hours of infusing

It’s the fourth year for the Chilli Vodka with 2000 bottles available, and the first year for Chilli Chocolate Liqueur and there will be 1000 bottles available,” he said. It goes really fast, although we are hoping the 2000 bottle will see us through until Christmas, as we have an influx of visitors for Christmas and they just spot it and want it.This was so easy…a bit of liqueur, a bit of vodka, a lot of ice and some shaking going on and voila…a great chilled, chocolatey martini with just a hint of pepper. My friend Ansh was here yesterday helping me with some tasks in my prep to putting my home up for sale (XOXOXOXOXO) and they sampled a bit. Ansh hit the nail on the head…the chili was just enough to provide a nice feeling of warmth and we loved it. Mixed very simply with some vodka and it was a winner. Next on my agenda? Dying to try it with some hot chocolate! Most modern chilli recipes call for mince meat rather than chunks but this recipe uses braising steak cut into small cubes. Because it's slow cooked over a couple of hours the texture becomes absolutely divine - meltingly tender and delicious. Don't be worried that it's going to taste of chocolate either - it won't. You only add a small amount, but it has a big effect. It adds a richness and depth to the chilli, and gives extra punch to the spices. Use a good quality, dark chocolate. Ingredients Add the mushrooms, red kidney beans and chocolate and simmer another 30-40 minutes until the meat is tender and piping hot.

Add onion and garlic to the meat juices in the frying pan and cook 5 minutes. Stir in the chunks of pepper and the spices and oregano and cook for a couple of minutes. Add to saucepan with the tomatoes, tomato purée and Worcestershire sauce. Gather all your equipment. Thoroughly wash all of your flavouring ingredients. You can also use small jars, making several infusions from the same bottle. With this inconsistency in heat, instructing people to make a batch of Chilli Vodka just as I say is dangerous territory: We harvested quite a few chillies this year and I’ve been putting them in almost every meal I’ve made since August, but there were still many left. So we made chilli vodka. Now, I don’t really like vodka, being a more of a bourbon/cognac kind of girl, but this one is pretty amazing. It also makes a good edible present, so if you’re extremely well organized and start planning for Christmas months ahead, start now. If you’re more the last minute kind of person, remember that the vodka only takes 24 hours to make.There are many ways to preserve the home grown bounty for the winter. I don’t like canning vegetables as I find that just reduces fresh vegetables into a less desirable version of themselves. Making jellies, chutney‘s and jams on the other hand, means turning them into something, maybe not better, but different and with new possible uses. When you need a moment of pure indulgence, look no further than our Velvetised Chocolate Cream. With its deep cocoa notes, creamy finish and warming boozy undertones, it’s a delight for all the senses. Smooth and decadent, without being too heavy, it’s the perfect tipple to sip and savour. I sometimes make herbal tinctures that are primarily medicinal. This chilli vodka is meant to be drunk just for the pleasure of the gentle heat spreading through your body, but I am sure it would be a very effective cure against cold feet, be they literal or figurative.

Preserving in alcohol is another old method, and it makes the essence of fruits or herbs last almost indefinitely. Shake the jar lightly a few times. Examine to ensure no impurities are inside. Store in a cool, dry place away from sunlight.The Cyber Monday sales are here for one day only and we've spotted savings on some of our best flavoured vodkas: Nemiroff is a brand with a storied history and a bold presence in the world of vodka. Originating in Ukraine, Nemiroff has been crafting vodka since 1872, embodying a rich tradition of distilling expertise that has been passed down through generations. The company, situated in the historical city of Nemyriv, has taken pride in producing a range of vodkas that are both deeply rooted in Ukrainian heritage and appealing to the modern palate. When the infusion is ready, transfer into a jug then strain into the clean jar using your strainer. Then strain it again using the muslin, and serve. Slice the chillies and remove the seeds. Add the chillies to the bottle of vodka. Leave to infuse at room temperature for 24 hours and then strain. If you want it hotter, use one long thin chilli, cut in half lengthways and deseeded. Submerge in the vodka and leave it in for decoration. This means the vodka will get gradually hotter, so don’t wait too long to drink it. This stuff is so hot that it even goes beyond the realm of food jokes, even cruel jokes intended for people you don’t like. Basically, don’t eat this stuff unless you’re a real glutton for punishment or just suddenly wake up one day and decide you want to remove your tongue.