Yesterday night I was checking the Dutch breadbaking forum and found a link to Zoubida's blog called: Kitchen Culture. Besides unbelievably intricate chocolates and moroccan inspired recipes there was this little recipe that caught my eye... Although it was already late and I had spent the better half of the day in the kitchen, I mentally checked my pantry, figured I had all the necessary ingredients...and in a minute I was whisking away on the chocolate syrup and home-made cream of whiskey. Zoubida cautioned in her recipe to let the cream stand chilled for 24 hrs, I couldn't resist sampling...and it's good! I used whiskey, and real real strong coffee. Next time I will try to tweak it a little as this was a tad too sweet for my taste.
Other than that, this morning at breakfast the kids had their milk infused with the chocolate syrup and they were very happy too! Thank you Zoubida!
This morning (morning, yes!) I introduced the "annual" coffee-club to very tiny, because of the hour, not because I wouldn't share, glasses of whiskey cream. Cheers all around the table. (Angelika, don't worry, I do have regular chat-sessions over coffee with friends, but this was a special once-a-year kind of kaffee und kuchen...) ;-)