Saturday, 10 November 2012

Homemade Cream Liqueur (skinny version)


250ml whipping cream (35 percent fat)
400g skimmed condensed milk
250ml whiskey
1 teaspoon instant coffee powder
2 tablespoons chocolate syrup
½ teaspoon vanilla extract

In a large bowl, mix cream, condensed milk, whiskey, instant coffee, chocolate syrup and vanilla extract. Blend with a balloon whisk.

Store in a tightly sealed container in the refrigerator (will keep for 2 months in fridge, if it lasts that long!). 

Shake well before serving.

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