Christmas cream liqueur
Simply delectable over ice and the perfect end to your Christmas meal. Or, why not wrap a bottle up and give it to a friend
7
ratings
Difficulty and servings
Makes approx 1 litre/1¾ pints
Preparation and cooking times
Prep 12 mins
- Spoon the dulce de leche into a bowl, then beat in the coffee, vanilla and brandy until smooth. Stir in both pots of cream until well mixed.
- Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice.
Sara says...
If you like Baileys, you are going to love this! I usually make it with condensed milk but had a flash of inspiration when I saw a jar of dulce de leche, the soft spoonable toffee often used to make banoffee pie, in the supermarket. If you want to make a batch to give as gifts, stick a label on the bottles to make sure that the lucky recipient knows to store it in the fridge.
Recipe from Good Food magazine, December 2007.
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http://www.bbcgoodfood.com/recipes/4904/
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Ingredients
- 300g dulce de leche (we used Merchant Gourmet)
- 1 tbsp instant coffee dissolved in 1 tbsp boiling water
- 1 tsp vanilla extract
- 300ml brandy
- 284ml and 142ml pot single cream
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Difficulty and servings
Makes approx 1 litre/1¾ pints
Preparation and cooking times
Prep 12 mins
Velvety smooth
Ingredients
- 300g dulce de leche (we used Merchant Gourmet)
- 1 tbsp instant coffee dissolved in 1 tbsp boiling water
- 1 tsp vanilla extract
- 300ml brandy
- 284ml and 142ml pot single cream
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