Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Liqueur
Utensils
4 bottles, each approx. 20 ml, rinsed with hot water
How it's done
Liqueur
Place the cream in a pan along with all the other ingredients up to and including the cocoa powder, bring to the boil while stirring occasionally. Remove the pan from the heat, leave to cool. Cover and leave to infuse in the fridge for approx. 12 hrs. or overnight. Strain the cream.
Bring cream to the boil again. Pour in the whisky. While still boiling hot, pour into the clean, warmed bottles using a funnel and fill to just below the rim. Seal immediately and leave to cool. Store the bottles in the fridge, shake well before serving.
| Shelf life: | The liqueur can be kept in the fridge for approx. 1 month. Once opened, consume quickly. |
|---|---|
| Note: | Can be used like Baileys or coffee liqueur. |
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