Christmas is coming and it’s the time when many people pop a bottle of whisky cream liqueur in their shopping trolleys. There is, however, nothing like homemade and this recipe was a huge success when I made and shared it at Orkney Library. I prefer the colour and flavour when making it with chocolate and maple syrup instead of chocolate ice cream sauce.
Highland Park whisky cream liqueur
Serve this chilled with plenty of ice or sneak a drop into your coffee. Makes about 1 litre.
• 300ml single cream
• 397g can condensed milk
• 350ml HIghland Park 12yo single malt whisky
• 1 tsp Camp coffee essence or strong cold coffee
• 50g dark chocolate + 1tbsp maple or golden syrup, melted together, or 3 tbsp chocolate sauce
• 1 tsp vanilla extract or essence
• 1 tsp almond essence
1. Sterilise some bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to gas mark 3, 160C. Place the bottles in the oven to dry for 10-15 minutes. Leave to cool.
2. If using chocolate and maple syrup, heat them together gently until the chocolate is melted then add to the cream and condensed milk in a bowl.
3. Whisk or blend all the ingredients together until combined, adding extra essences to taste.
4. Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.
Cook’s Tip: Don’t make this with double cream - it will thicken too much in the fridge.