Extreme Cream Liqueur
photo by Debs Recipes
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1 cup Irish whiskey
- 1 tablespoon chocolate syrup
- 1 tablespoon vanilla extract
- 1 teaspoon instant coffee crystals
- 1 cup whipping cream
- 1 tablespoon cream of coconut, such as Coco Lopez
directions
- Combine first 5 ingredients in blender; blend until coffee crystals dissolve, about one minute.
- Add whipping cream & cream of coconut to mixture and blend 10 seconds.
- Transfer to pitcher, cover & refrigerate until cold, about 2 hours.
- Serve over ice, add to coffee or serve over chocolate or coffee ice cream.
- Can be made up to 2 weeks ahead; keep refrigerated.
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Reviews
-
Yumm ~ Thank you for sharing the best cream liqueur that I've tried! I much prefer it to similar recipes which include raw eggs. I mixed mine up using Canadian whiskey, double the coffee crystals, and just 2 teaspoons good-quality Mexican vanilla. The liqueur tastes really great but strong when sipped straight. It made a lovely drink when mixed (1:1:1 ratio) with eggnog and 2% milk ~ We enjoyed it that way with our cookies on Christmas Eve!
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