{"id":14195,"date":"2024-12-25T06:00:00","date_gmt":"2024-12-25T06:00:00","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/?p=14195"},"modified":"2024-12-05T11:10:18","modified_gmt":"2024-12-05T11:10:18","slug":"tartan-whisky-coffee-cream","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/tartan-whisky-coffee-cream\/","title":{"rendered":"Tartan Whisky Coffee Cream"},"content":{"rendered":"<p><span class=\"text-element body\"> by Chrissie Walker<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/christmas-whisky-good-web.jpg\" alt=\"tartan whisky cream\" width=\"323\" height=\"282\" \/> Tartan Whisky Coffee Cream is an embarrassingly simple recipe that lasts for a couple of weeks (perhaps) in the fridge. It doesn\u2019t demand high-end whisky and can be a sweet drink if one uses sweetened condensed milk instead of the regular variety.<\/p>\n<h4 class=\"Heading-4\">Ingredients:<\/h4>\n<p><span class=\"text-element body\">300ml single cream<br \/>\n300ml whisky<br \/>\n1 or 2 shots (to taste) of strong espresso coffee<br \/>\n1 can condensed milk (regular or sweetened)<br \/>\n1 tsp vanilla extract<br \/>\n<\/span><\/p>\n<h4 class=\"Heading-4\">Method:<\/h4>\n<p><span class=\"text-element body\">Pour the 300ml carton of cream into a large jug and then use that empty carton to measure out the whisky. That saves on the washing up.<\/span><\/p>\n<p>Add the condensed milk, vanilla and coffee.<\/p>\n<p>Mix well and bottle. Keep well-chilled in the fridge.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.mostlyfood.co.uk\/index.php\/tag\/cocktails\"><strong>See more cocktail recipes here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Chrissie Walker Tartan Whisky Coffee Cream is an embarrassingly simple recipe that lasts for a couple of weeks (perhaps) in the fridge. It doesn\u2019t demand high-end whisky and can [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23606,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3480,3482,287],"tags":[61,887,2540,51],"class_list":["post-14195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocktail-recipes","category-drink","category-recipes","tag-cocktails","tag-scottish","tag-tartan","tag-whisky"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/14195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=14195"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/14195\/revisions"}],"predecessor-version":[{"id":26127,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/14195\/revisions\/26127"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23606"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=14195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=14195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=14195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}