Cream – Liqueur
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can condensed milk (milkmaid caramel)
- 2 tablespoon cocoa powder, instant
- 1 pck. Cream (H-cream)
- 0.5 ½ bottle whiskey or white rum
- 50 ml liqueur (coffee liqueur)
Print Recipe
Pin Recipe Instructions
- Place the milkmaid in a microwave-safe bowl and heat. Now stir in 2 tablespoons of cocoa powder and heat again. Then take it out and add the liquid, not whipped cream (approx. 200 ml). As soon as everything has cooled down, stir in the whiskey or white rum and add the coffee liqueur. Fill everything into clean bottles and refrigerate until ready to eat.
- I get almost 1 liter of cream liqueur from these ingredients.
- Tips: If you don`t have a coffee liqueur, you can use a small cup of strong, cooled coffee instead.
- If the liqueur is too sweet for you, you can of course use more alcohol or more cream.
- Instead of cocoa powder, you can melt a few corners of chocolate in the milkmaid, which is also very tasty.
- Note: Milkmaid is a sugared, thick condensed milk in cans. They are also available ready-made as a caramelized milkmaid in cans. Often found with Russian specialties in the supermarket.
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