for 8 dl

Liqueur

6 dl	full cream
60 g	ground cane sugar
4	cinnamon sticks
6	cardamom pods, bruised
4	cloves
½ tbsp	cocoa powder

1 ½ dl

whisky

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.

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