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Ingredients
- Irish whiskey 400ml
- single cream 400ml
- condensed milk 200g tin
- camp coffee extract 2 tbsp
- vanilla extract 1 tsp
Method
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Step 1
Pour all of the ingredients into a blender and blend on high to mix well. Don’t over-blend as the cream will begin to whip. Pour into sterilized bottles and keep in the fridge for up to two months.
