HONEYCOMB WHISKY MOCHA

HONEYCOMB WHISKY MOCHA

Ingredients

  • 1 Crunchie Bar
  • cup cream
  • cup milk
  • 15-30ml brewed coffee, to taste
  • 45ml whisky
  • chocolate syrup, whipped cream and crushed Crunchie, to garnish
  1. 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.
  2. Pour chocolate syrup down the sides of glass and swirl. Add whisky mixture and top with whipped cream. Crumble crushed Crunchie on top, to garnish.

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