Whisky cream liqueur - recipe
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Prepare
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Serves
10 -
Skill
Easy
Ingredients
- 175 ml Espresso coffee
- 379 g Condensed milk
- 1 tbsp Chocolate extract
- 175 ml Whisky
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1
Pour the coffee into a blender and add the condensed milk, chocolate extract and whisky. Blend for a couple of minutes until smooth. Pour into a jug and chill for several hours.
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2
Pour into small, sterilised bottles and label. Keep refrigerated for up to 2 weeks. Best served poured over ice.
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