Schpoons & Forx - "Homemade Irish Caramel Cream"
by Matt Budden
Ingredients
- 250ml single cream
- 1x 397g tin condensed milk
- 300ml Irish whiskey
- 2 tsp Camp coffee essence
- 4 tsp chocolate sauce
- 1tsp Salted Caramel
- 2 tsp vanilla essence
- 2 tsp almond essence
Method
- Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste.
- Serve over ice for decadent end to any meal!
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