Can we just stir it instead of blending and just a dollop of cream? I am thinking of using this recipe as an antidote to my coffee.
If stirred, use only a silver spoon. Plate works OK but Sterling is definitely preferred. If you don't have the necessary equipment, you can use the Sterling candleholder that you inherited from Aunt Hester. I prefer shaking the mix to stirring. But gently! That Prolixin® bruises if you even look at it funny.
Which reminds me that, with martinis back in fashion, you can mix any four of the above ingredients with a couple of hookers of gin and serve it in a martini glass with nobody the wiser. (At least they won't catch on until your mouth explodes and blows the olive two blocks up the street.)
Cream, sure, if it has enough milkfat. Double-heavy whipping cream is perfect. Beware, though, the lower the milkfat, the greater the odds of spontaneous combustion. Do not even THINK about skim milk. It will set your stomach on fire.