Ingredients
- 300g dulce de leche (we used Merchant Gourmet)
- 1 tbsp instant coffee dissolved in 1 tbsp boiling water
- 1 tsp vanilla extract
- 300ml Irish whiskey
- 284ml/9½fl oz and 142ml/5fl oz pot single cream
Method
-
Spoon the dulce de leche into a bowl, then beat in the coffee, vanilla and whiskey until smooth. Stir in both pots of cream until well mixed.
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Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice.