Brandy Cream Liqueur – makes 4 X 750 ml

3 large eggs                                     
15 ml coffee powder
3 X 397 g cans full cream                
1 ½ litres long life cream
sweetened condensed milk               
20 ml vanilla essence
300 ml brandy                                 
600 ml whiskey
1.        Prepare 4 X 750 ml glass bottles. Cleaned, sterile with corks.
2.       In a large bowl, beat the eggs & coffee powder.
3.       Add the condense milk, combine well.
4.       Add the cream, vanilla essence, combine well.
5.       Add the brandy & whisky, mix until all combined.
6.       Fill the bottles, label & refrigerate.
7.       Flavour will be smoother after 1 week.

MUST BE STORED IN A REFRIGERATOR!!

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