by Chrissie Walker
Tartan Whisky Coffee Cream is an embarrassingly simple recipe that lasts for a couple of weeks (perhaps) in the fridge. It doesn’t demand high-end whisky and can be a sweet drink if one uses sweetened condensed milk instead of the regular variety.
Ingredients:
300ml single cream
300ml whisky
1 or 2 shots (to taste) of strong espresso coffee
1 can condensed milk (regular or sweetened)
1 tsp vanilla extract
Method:
Pour the 300ml carton of cream into a large jug and then use that empty carton to measure out the whisky. That saves on the washing up.
Add the condensed milk, vanilla and coffee.
Mix well and bottle. Keep well-chilled in the fridge.
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