SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)
I started making our own supply of Irish Cream a few years ago, but noticed that we never use Irish whiskey, we only have the Scottish stuff in our house, thanks to good friends and Duty Free shopping.
Provided by Mirj2338
Categories Beverages
Time 1m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Dump all the ingredients in a blender and whizz on high for 30 seconds.
- Bottle in a tightly sealed container and keep in the fridge.
- Be sure the shake the bottle well before serving.
- This will keep for up to two months in the fridge.
- Note: Don't use heavy cream, it tends to separate.
- If you can't find light cream, use half and half, or whole milk.
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Ke Darcy
[email protected]This recipe was a disaster! The cream curdled and the whole thing was a mess. I'm not sure what went wrong.
Adis Nhlanhla
[email protected]Meh.
Kemp Demarrion
[email protected]Not bad! I thought the Scottish cream was a bit too sweet for my taste, but it was still enjoyable.
Sumaiya Jahan
[email protected]This recipe is easy to follow and the results are delicious. I used a blend of Scotch whiskies to make it and it turned out great. I'll definitely be making this again!
Eva Hawkins Bragado
[email protected]I've tried both Scottish cream and Irish cream, and I have to say that I prefer the Scottish version. It's got a more robust flavor and a thicker consistency. I find it to be the perfect after-dinner drink.
Javed laghari
[email protected]This Scottish cream recipe is amazing! It's so rich and creamy, and the flavor is out of this world. I love that it's made with real cream and whiskey, and it's the perfect drink to enjoy on a cold night.