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Homemade whiskey cream liqueur
Nb persons: 0
Yield: 3 1/4 cups
Preparation time:
Total time:
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| 1 cup 18% | cream |
| 1 tbsp | cocoa powder |
| 1 tsp | instant espresso |
| 1 can 300 ml | sweetened condensed milk |
| 1 cup | Canadian whiskey |
| 1 tsp. | vanilla extract |
| 1/2 tsp | almond extract, optional |
| 1. Combine 1/2 cup cream with cocoa and instant espresso in a small saucepan and set over high. Whisk until liquid comes to a gentle boil and cocoa has dissolved about 2-3 min. 2. Pour into a large bowl. Whisk in remaining ingredients until combined. Transfer to sealable jar or bottle. Cream liqueur can be refrigerated up to 2 weeks. Shake before serving. Makes 3 1/4 cups Per 1/4 cup 196 cals | |
| 4g | protein |
| 23g | carbs |
| 7g | fat |
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