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Coffee
Cream Liqueur
Preperation 15 minutes plus
chilling.
15 ml (1 tablespoon)
soft brown sugar
30 ml (2
tablespoons) hot water
2.5 ml ( ½
tablespoon) vanilla essence
75 ml (3fl.ozs) Tia
Maria or Drambuie
300 ml (10 fl.ozs)
fresh single cream
METHOD
- Dissolve sugar
in hot water. To microwave: place sugar in water in a small bowl and cook
for 20 – 30 seconds. Stir to dissolve the sugar.
- Allow to cool
- Stir in vanilla
essence, Tia Maria or Drambuie and the single cream.
- Chill before
serving
This will keep for 4 days in a refrigerator.
Variations – substitute the Tia Maria or Drambuie with any of
the following
Kaluha
Whiskey
Cointreau
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