Irish Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g powdered suar
- 50 g chocolate, dark
- 50 g nouat, dark
- 250 ml cream
- 250 ml milk
- 1 teaspoon vanilla sugar
- 1 tablespoon coffee, more soluble (e.g. Nescafé)
- 0.25 ml ¼ whiskey
- 4 cl amaretto
Print Recipe
Pin Recipe Instructions
- Roughly chop the chocolate and nougat and melt in a water bath. Add sugar, vanilla sugar and coffee and stir. Mix the cream and milk and add slowly, stirring constantly. Let cook for about 5 minutes. Take off the stove and let cool down a bit.
- Slowly pour in the whiskey and amaretto and beat with the mixer for approx. 3 minutes. Pour into a bottle and let it cool for several hours at room temperature. Shake several times in between.
- Keeps tightly closed in the refrigerator for approx. 3-4 weeks.
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