1 bottle whisky - any kind
2 tins condensed milk - ordinary size
1 tin Carnation milk - 375mls
200g white chocolate
2 teaspoons coffee essence
2 small cartons pure cream - not thickened (400mls)
1 cup water
Method: Stir chocolate and 1 cup water over low heat (in small saucepan) until dissolved, using a wooden spoon. In basin, mix milks, then add coffee essence and chocolate. Stir well. Fold in cream. Add whisky last. Stir well. Strain into bottles and press any lumps out with wooden spoon. Always shake well before pouring (each time). Nice served with little ice cubes. Keep in fridge.
(Makes approx. two bottles).
Source: The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.103.
