- 300g homemade dulce de leche
- 1 shot of ristretto coffee
- 100ml bitter chocolate at least 70%
- 1 tsp vanilla seeds
- 300ml Irish whiskey
- 1 Can condensed milk
- 150ml double cream
Over a gentle heat in a saucepan – infuse the vanilla into the double cream.
Remove the saucepan from the heat at just under boiling point.
Now add the chocolate, ristretto and the dulce de leche stirring until melted, and the mixture is velvety smooth.
Stir in the condensed milk and lastly the whiskey.
Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for a few weeks.