this can be done in cook processor, stand mixer or with a whisk, very close to the commercial baileys that we all know and love
, blend the coffee and vanilla essence together to dissolve the coffee, otherwise there will be flecks of coffee throughout the mix (experience)
blend all ingredients together VERY IMPORTANT - don't over whip the cream, the resulting liqueur doesn't need to be whipped in consistency, needs to be pourable
place in too cooled sterilised bottles and store in refrigerator.
should last 1 month in fridge (fat chance), makes approximately 700 ml
should be 2 Tablespoons of Chocolate Sauce added to ingredient list, how do I edit a submitted recipe?