ith whisky sauce.
You'll only need 1/2 the recipe
ixture, then stir in the Irish cream whisky. Pour milk mixture over
Beat cream in a medium bowl with an electric mixer until soft peaks form. Refrigerate.
Combine whisky, liqueur and sugar in a small bowl. Pour whisky mixture evenly into 4 heatproof glasses.
Pour coffee evenly into glasses and stir to dissolve sugar. Top coffee mixture with whipped cream.
Caramel-Whisky Sauce: Combine sugar and water
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
Take a wine glass and pour enough of the coffee to fill it just over half way.
Add the sugar and stir until it dissolves.
Add the whisky and stir.
Slowly pour a thick layer of double cream, over the back of a teaspoon, on to the top of the coffee so that it floats on top.
Do NOT stir the coffee, but drink it through the cream.
Remove the cauliflower stalks and cook the florets in hot water for five minutes.
Drain and put into an ovenproof dish with the chopped mushrooms and green peppers mixed inches
Heat the cream gently in a small pan, add the cheese, stirring frequently. When the cheese has melted, remove from the heat and mix in the whisky and oatmeal.
Add salt and pepper to taste and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top.
Bake in a pre-heated oven at 350F for 45 minutes. Serve immediately.
Beat in blender.
Keep refrigerated. Shake well when serving.
In a pre-warmed stemmed heatproof glass (yes, you can also use a prewarmed coffee mug, but it doesn't look as good), pour in whisky, then add sugar, then pour in coffee up to within 1/2-inch of rim.
Stir well to dissolve sugar.
Fill to the brim with whipped cream.
Serve, enjoy, relax!
an, add the tablespoon of whisky, crush the digestive biscuits (Graham
f you have tried this recipe - thanks for you input). Place
he cream slowly into the whisky mixture until evenly blended, then
poonfuls of the Baileys Swirl (recipe below) into the pans alternately
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
Serves 4-6.
Speyside Whisky Festival: Held each year at
ivid pink.
Add the whisky and heat for about 15
ack to cool.
The recipe makes 24 cookies; you will
akes this rich chocolate cake \"Irish\" is not only to the
aste.
Now add the whisky drop by drop, and stir
eat to cool, and add whisky.
Peel the oranges, ensuring