Irish Cream

Summary

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

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Instructions

1. 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.
2. 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.
3. Keeps tightly closed in the refrigerator for approx. 3-4 weeks.