OMG so THAT’S why bar spoons are spiral shaped!! I’ve never seen someone pour through the spoon channels so I’ve always wondered, and now I can finally pour from cups without a spout and not make a huge mess. Cheers bro
Thank you, and I hear you! Part of the beauty of using the 25% concentrate is that what is left behind is absolutely useable in most cases - I use it in shakes and with porridge, meaning nothing goes to waste. My rationale is that I would happily lose a bit of milky flavour and creaminess in something like a shake or porridge, which tend to have lots of flavour and texture anyway, and to use the first 25% for real treats like this. I hope this makes sense and helps!
You don’t really need a sweetener with the 25% concentrate. The nice thing about using that percentage, taste and texture aside, is that you can still use the leftover milk for porridge, shakes etc so it isn’t wasted and doesn’t add to the cost so heavily as if the rest went to waste.
That looks just gorgeous! I have to try it out! Thank you for the shoutout! 🥂 my friend!
Thanks Kevin! Hope you like it, looking forward to enjoying a drink together some time!
You don’t want to piss off The Dude, dude.
OMG so THAT’S why bar spoons are spiral shaped!! I’ve never seen someone pour through the spoon channels so I’ve always wondered, and now I can finally pour from cups without a spout and not make a huge mess. Cheers bro
I never thought much about it, but it definitely does the trick!
I have to try the "white cuban". It has the ingredients I like 😊
Thanks
A good white russian is 2 parts coffee liqueur, not the other way around
Looks delicious! I will definitely try it. for the dairy version, what is distilled milk?
Awesome to hear! Check out this video about Freeze Distilled Milk:
ruclips.net/video/h3EixyHU9t0/видео.html
I might be overlooking it. But what are those containers you use for sugar? Couldn't find it in the description text
I’m actually not sure where they came from - I think Sainsbury’s!
@@DANFELLOWScoffeecocktails thanks!
Looks delicious, but I can’t afford doing that 25% freeze distilled milk. 50% is already crazily expensive, let alone 25%.
Thank you, and I hear you! Part of the beauty of using the 25% concentrate is that what is left behind is absolutely useable in most cases - I use it in shakes and with porridge, meaning nothing goes to waste. My rationale is that I would happily lose a bit of milky flavour and creaminess in something like a shake or porridge, which tend to have lots of flavour and texture anyway, and to use the first 25% for real treats like this. I hope this makes sense and helps!
👏👏👏
😁😁😁
25% distiled milk omg..
expensive
but should be sweet as fck
You don’t really need a sweetener with the 25% concentrate. The nice thing about using that percentage, taste and texture aside, is that you can still use the leftover milk for porridge, shakes etc so it isn’t wasted and doesn’t add to the cost so heavily as if the rest went to waste.