Creamy Coffee Liqueur
Yield: 700 ml
Equipment
- Blender
Materials
- 1 can sweetened condensed milk (300 ml)
- 1 cup 18% cream (250 ml)
- 4.5 oz coffee liqueur (I used Depth Charger from Wayward Distillery)
- 4 oz brandy (I used B&B - Brandy & Benedictine)
- 4 tbsp chocolate syrup
- 1 tsp almond extract
- 1 tsp pure vanilla extract
Instructions
- Add all ingredients to the blender and simply whir for 30 seconds. You can also add ingredients to a large mason jar and blend with an immersion blender. Keep in the fridge. Should last about a couple of weeks, so make some for Saturday coffee and you should have some leftover for the following weekend!