Ingredients

The following ingredients have 1 Servings
  • 250ml/9fl oz single cream
  • 1x 397g/14oz tin condensed milk
  • 350ml/12fl oz Irish whiskey
  • 1 tsp Camp coffee essence
  • 3 tsp chocolate sauce
  • 1 tsp vanilla essence
  • 1 tsp almond essence

Instruction

  • Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool.
  • Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste.
  • Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.