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Save to my recipesWhisky Cream Liqueur Ingredients
| 175 ml | Espresso Coffee | |
| 379 grams | Condensed Milk | |
| 1 tbsp | Chocolate Extract (Nielsen-Massey) |  |
| 175 ml | Whisky |
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Whisky Cream Liqueur
Recipe Submitted By: bakingmad
This easy to make cream liqueur is so much nicer and less expensive to make than to buy!
| Preparation Time | 15 minutes |
|---|---|
| Portions | 10 |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Whisky Cream Liqueur
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Pour the coffee into a blender and add the condensed milk, chocolate essence and whiskey. Blend for a couple of minutes until smooth. Pour into a jug and chill for several hours.
- Pour into small, sterilised bottles and label. Keep refrigerated for up to 2 weeks. Best served poured over ice.
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