Oreo Liqueur

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Chop the Oreos in a lightning chopper, mixer or in a freezer bag using a rolling pin.
Using a sharp knife, scrape the pulp out of the vanilla pod that has been cut lengthways.
Put the sugar in a saucepan, add two tablespoons of water and heat at low temperature until the sugar has dissolved. Then pour in the cream, add the vanilla pulp and stir in. Heat again briefly and then pour the chopped oreos into the pot and stir in. Continue to heat everything slightly until a slightly viscous, creamy mass is formed. Now stir in the milk and then remove the pot from the stove.
Process with the hand blender, pour in the rum and puree again briefly.
When the liqueur has cooled completely, it can be bottled and drunk.
Tip: You can make vanilla sugar with the leftover vanilla pod. To do this, put the vanilla pod and some powdered sugar in a glass and let it rest.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.