MOCCA

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MOCCA

Indredients:

 

1 Top Shelf Cappuccino essences

1 Top Shelf Chocolate Cream essence

Top Shelf Cream Liqueur Base

(Use two packs for a double batch)

White spirit at 40% abv

 

 

 

How to make 1.125L (or 2.25L in purple prompts)

 

Pour 250ml (or 500ml) boiling water in a jug that will hold at least 2.5L.

Add the Top Shelf Cream Liqueur base and mix well until all the powder has dissolved. (Use a whisk to help get all the lumps out).

Add half of each of the Top Shelf Cappuccino & Swiss Choc essences, stir.

(If making a double batch use 2 packs cream base & all of the essences.)

Top up with alcohol to 1125ml (or 2250ml)

Use a large funnel to transfer into a bottle big enough to hold 1125ml

Shake well and refrigerate for a few hours before drinking

Enjoy with milk, on ice, in your coffee or… on ice-cream - YUM!

 

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