Tuesday, 22 November 2016

Irish Cream


My grandmother made her own Irish cream for the holidays and I've been trying to perfect my own recipe now for years. My recipe started from a combination of several others, as is my usual MO and I've been experimenting with some different flavours. One year I tried it with both dark chocolate (melted) instead of the espresso powder, then I tried it with white chocolate... I liked them all.

Note: It goes extremely well with buttery Christmas cookies, but I can't recommend it due to health concerns.


0.5 L. Whipping/Heavy Cream
300 mL. Condensed milk (sweetened)
1.5 Tbsp. Powdered Espresso
1 Tsp. Almond Extract
0.5 L. Irish Whiskey


Dissolve espresso in 75 mL. of hot water, then add the sweetened condensed milk and almond extract and mix thoroughly, this will help thin the condensed milk, and then mix in the heavy cream. Gradually stir in the Irish whiskey and it's done (well you'll want to bottle it).

Try to keep the Irish cream in the refrigerator for one week before drinking for the best flavour.

Stores at room temperature for approximately 2 weeks, and in the refrigerator for two months; or so I'm told. The Irish cream has never lasted long enough for me to verify this statement.

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