Whiskey and Chocolate Liqueur

Homemade liqueurs make for wonderful Christmas gifts - they're practical, tasty, and universally loved. This Chocolate Liqueur is a real treat.
Pay attention to its storage; it should be well-sealed and preferably kept in the refrigerator, as it's particularly delicious when served cold.
As for shelf life, liqueurs rarely spoil or turn sour due to the preservation properties of alcohol, even those containing milk and cream.

Neuza Costa

28 November, 2023

Ingredients:

• 1 can (397 g or 14 oz) of condensed milk
• 80 g (2.82 oz) of low-fat cocoa powder
• 400 g (14.1 oz) of sugar
• 400 ml (13.5 fl oz) of water
• 500 ml (16.9 fl oz) of whisky
• 2 teaspoons of vanilla essence
• 200 ml (6.76 fl oz) of cream

Instructions:

1. In a saucepan, heat the water and sugar.
   Stir and bring to a boil.
   Once it begins to boil, let it simmer for 1 minute.
2. After 1 minute, add the vanilla essence, condensed milk, and cocoa powder.
   Mix well with a whisk.
   Without stopping stirring, add the cream and heat well without bringing it to a boil.
3. When it's hot, add the whisky and turn off the heat immediately.
   Mix everything well.
4. Strain the liqueur through a fine sieve into a jar that seals well.
   Let it cool until lukewarm without covering the jar.
   Once the liqueur is lukewarm, seal the jar and store it in the refrigerator for 48 hours.
5. After 48 hours, divide the liqueur into bottles that seal well.
   Preferably store them in the refrigerator.
   And it's ready to serve.

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The IntenseFlavour team wishes you a bon appetit!