Cream whisky

  • Preparation Time2 mins
  • Serves4
  • DifficultyEasy
240ml single cream
1 (400g) tin sweetened condensed milk
410ml whisky or bourbon
1 tsp espresso
2 tbsp chocolate syrup
1 tsp vanilla essence
1 tsp almond essence
1) Combine all ingredients in a blender and blend on high speed for 30 seconds. Pour into sterilized, tightly sealed bottles and refrigerate.

2) This will keep refrigerated for 2 months if kept cool. Shake the bottle well before serving.

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