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Chilli Chocolate Vodka - 50cl 25% abv

£9.9£99Clearance
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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. The Cyber Monday sales are here for one day only and we've spotted savings on some of our best flavoured vodkas: 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. Gather all your equipment. Thoroughly wash all of your flavouring ingredients. You can also use small jars, making several infusions from the same bottle. DO NOT Consume if you have a history of heart problems, chilli terror or any other concerns about spicy food.

Heat the oil in a frying pan and brown the meat in one layer for 4-5 minutes. Use a draining spoon to transfer the meat to a large saucepan. 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. Sugar, cocoa butter, whole milk powder, cocoa mass, 6.4 million SHU chilli extract, emulsifier (soya lecithin), flavouring (natural vanilla).

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. Orange peel. Oranges go fantastically with chocolate. They also go fantastically with spiciness and chili peppers. So this one’s a no-brainer! The ‘instant regret’ part of this devilishly spicy candy bar has nothing to do with the calories and everything to do with the 6.4 million Scoville chilli that are mixed in with the chocolate. Just in case you’re not hip with all the Scoville lingo, it might be easier to imagine eating the sun. Yeah! It’s that hot. Possibly hotter. 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. 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.

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.” Make this vodka on a day where you are on hand and not required to drive or operate machinery since you’ll need to keep on testing (ie tasting) the vodka at regular intervals. Doesn’t that sound ideal? Hic… But it’s also very necessary, since there’s no better way to ensure you end up with some Chilli Vodka tailored to your tastebuds than to keep on testing it yourself Season, bring to the boil, cover and reduce the heat to a gentle simmer. Cook for 1½ hours stirring occasionally. If you are not serving the chilli at this time, take it off the heat and cool it.Preserving in alcohol is another old method, and it makes the essence of fruits or herbs last almost indefinitely. As a chocolatier that runs a bar at our hotel in Saint Lucia, we’d like to think we know a thing or two about combining chocolate and alcohol. And our award-winning digestif is testament to that… In fact, it’s been the basis for the rest of the delectable Velvetised Creams in our drinks range. With this inconsistency in heat, instructing people to make a batch of Chilli Vodka just as I say is dangerous territory: 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. As a bartender, I've seen it all. I've mixed countless drinks, from the sweetest of margaritas to the most bitter of Negronis.

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 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. It started off as 100 bottles, seasonal for winter, and this year we are now at 2000 bottles,” he said.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. 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. 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! 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. It’s nice to have two chilli products and we are glad to showcase the chillies from (Bundaberg’s) Austchilli.

There’s just the right amount of alcohol in this recipe for a hint of vodka flavour and just the right amount of chilli for some heat, but it’s not overpowering. You could, of course, up the quantity of chilli if you are a little bit more daring! And of course, getting an unusually fiery chilli might mean that a long infusion is a little too punchy to be pleasant 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. Fill the jar with the vodka. Lightly stir with a wooden spoon to distribute the infusing ingredients. Cover the jar tightly. Alternatively, embrace the comforting warmth that chilli can bring to hot chocolate with our Chilli Dark Hot Chocolate Sachets. Each perfect portion features mouth-warming Habanero in elegant 70% dark chocolate, striking just the right balance of sweetness, spice, and rich creaminess. It’s perfect to keep you toasty on a cold evening or pep you up on a grey afternoon. Pair with our revolutionary at-home hot chocolate machine, the Velvetiser, for an unbeatable barista-grade beverage.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. 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. CAUTION: Chocolate contains extreme quantities of chilli and is not suitable for children, pets or the elderly. 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. CAUTION: This bar has been made in a factory that regularly uses tree nuts and peanuts, although that’ll be the least of your worries once you try some.

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