Chocolate cappuccino whiskey

For all lovers of sweet drinks, those who love chocolate, those who love mmmm creamy cappuccino… I dedicate it to my sister whose birthday is today

Preparation steps

Make strong sugar-free coffee and let it stand until all the precipitate has fallen to the bottom.
In another bowl over low heat, heat the milk, sweet cream, vanilla and plain sugar and chocolate. Stir until all the chocolate has melted and the first bubbles warn you that you have reached the boiling point. Then remove from the heat.
Carefully pour the remaining coffee into this mixture. You can use a filter or thick gauze so that not a crumb gets into the mixture. Stir well and allow to cool. Be sure to stir occasionally so that no crust forms on top (if this happens, remove it carefully).
Pour the whiskey into the cooled mixture while stirring. Stir until you get a smooth creamy liquid, then pour into bottles, seal well and keep cool. In order for the heavy chocolate not to form a precipitate on the bottom of the bottle, it is necessary to shake the liqueur a little from time to time. Also shake the bottle before use.

Serving

You can make an excellent creamy liqueur even more interesting if you fill the glass with whipped sweet cream and decorate with candied cherries or chopped hazelnuts and if you sip it enjoying good company and a warm atmosphere.

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