Scottish Cream (as opposed to Irish Cream)

Recipe by Mirj2338
READY IN: 1min
SERVES: 16
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dump all the ingredients in a blender and whizz on high for 30 seconds.
  • Bottle in a tightly sealed container and keep in the fridge.
  • Be sure the shake the bottle well before serving.
  • This will keep for up to two months in the fridge.
  • Note: Don't use heavy cream, it tends to separate.
  • If you can't find light cream, use half and half, or whole milk.
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