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Homemade whiskey cream liqueur
Nb persons: 0
Yield: 3 1/4 cups
|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|
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