Honey Comb Whisky Mocha
Sweet, chocolatey, warm, with a shot of whisky…wow. Exactly how we
like our coffee on a cold winters evening.
Ingredients
- 1 Crunchie Bar
- 1 cup cream
- 1 cup milk
- 15-30ml brewed odd coffee (if using a Nespresso machine, use lungo setting to add extra water to your espresso shot)
- 45ml whisky
- chocolate syrup, whipped cream and crushed Crunchie, to garnish
Method - Step by Step:
- Heat Crunchie Bar and cream together on a low heat until melted.
- Add milk and coffee and stir until hot. Take off heat.
- Let cool slightly, then add whisky and stir.
- Pour chocolate syrup down the sides of glass and swirl. Add whisky mixture and top with whipped cream.
- To garnish: Crumble crushed Crunchie on top