Irish Cream Liqueur
If you think this will make too much what about freezing half in to ice-cubes and then crush when needed - Creamy whisky slush!
The liqueur is best served over ice.
Preparation time: 10 - 15 minutes Quantity: makes 3/4 pint
Ingredients
3 tablespoons good strong coffee powder
3 tablespoons boiled water
30 g / 1 oz dark chocolate - grated
1 tin / approx. 397 g sweetened condensed milk
1 tablespoon vanilla essence or 1/2 extract
200 ml Irish Whiskey
Variations -
I sometimes make a smaller amount with camp coffee.
Method
- Make up the coffee with the boiled water
- Add the chocolate, stir round until melted
- Cool completely
- Gently whisk all the ingredients together until well blended and smooth
- Pour in to a sterilized bottle
- Chill to serve
- Keep in the refrigerator