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Coffee cream liqueur
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Easy to put together, this liqueur blends creaminess with the fiery warmth of Irish whiskey. Bottle up for friends, remembering to keep some for when you’re in need of a nightcap.
Makes: about 1.5 litres
10g instant coffee
410ml light evaporated milk
397g condensed milk
350ml Irish whiskey
1 tsp vanilla bean extract
1 Dissolve the coffee in 50ml just-boiled water, then set aside until completely cool. Combine all the ingredients in a large jug or bowl with a spout. Divide between sterilised bottles (fnd sterilising instructions in the Useful Information section of the Food app – see page 7 for details) and keep in the fridge for up to 2 weeks. Gently stir before serving over ice or in coffee.
This recipe was first published in October 2021.