- Skill level:easy
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- 175ml 6 fl oz Espresso coffee
- 379g 13½ oz Condensed milk
- 1tbsp 1tbsp Chocolate extract (we use Nielsen-Massey) Chocolate extract
- 175ml 6 fl oz Whisky
The Method Enter Bake mode
Classic mode Step 1
Pour the coffee into a blender and add the condensed milk, chocolate extract and whisky. Blend for a couple of minutes until smooth. Pour into a jug and chill for several hours.
Classic mode Step 2
Pour into small, sterilised bottles and label. Keep refrigerated for up to 2 weeks. Best served poured over ice.