3 eggs 1 – 300 ml can eagle brand cream 2 cups whipping cream 1 tsp instant coffee dissolved in 1 cup boiling water 1 TBSP chocolate syrup 1 ¼ to 1 ¾ cup rye or vodka
Beat eggs, but not frothy (use fork or spoon) Mix in other ingredients. Let coffee cool before adding to mixture. Strain before bottling. Leave 1 “ space in bottles as chocolate settles. Will keep in fridge for 1 month
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