I have been making this for over 10 years, usually as gifts for the holidays, it is based on a regular American recipe just upgraded with a heavier, European hand on the hard liquor..make it your own by using whatever hard liquor you have on hand, but do not mix them together...keep the brandy, whisky, bourbon, rum separate, to their own mixes.
My friend Kathy in Davos, Switzerland needed something for her husband (Wernher's) birthday..she has been making it ever since, it seems to keep them both kicking their heels on the slopes.
Makes about 10 cups liqueur..it has to be tightly capped/corked and kept in the fridge or outside in the snow..the alcohol and sugar are preserving the fresh cream.
Also it should be stored in glass bottles, never plastic.
You need a good strong, jug blender..an immersion blender is really not good for this .
This is good on ice by itself or fantastic, poured over fresh snow in a glass!
3 cups whipping cream (DO NOT USE HALF & HALF MIXES)
1 x 14ozs can sweetened condensed milk
4-5 cups hard liquor (Irish, Rye whiskey, dark rum, bourbon, scotch whisky, brandy)
3 tbsp chocolate syrup (the kind used for cold milk drinks)
3 tsp instant coffee
2 tsp vanilla extract
1 tsp almond extract
Put everything in the blender jug and blend until smooth..then bottle.
Store in fridge or very cold pantry ..can be kept in fridge for over 6 months without opening!..be careful when taste testing...lol or you WILL end up under the table!!
It is best when it has been made a few days/weeks and allowed to mellow.
This is a very strong & delicious drink..you may use it for Irish Coffees but why bother?
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