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Homemade whiskey cream liqueur

Homemade whiskey cream liqueur Categories:
Nb persons: 0
Yield: 3 1/4 cups
Preparation time:
Total time:

    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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