Serves 8
25 min
Homemade Irish Cream Liqueur
Recipe GLPRd08d545975156e
A rich and decadent homemade Irish cream liqueur made by blending single cream, condensed milk, Irish whiskey, and aromatic flavours including coffee essence, chocolate, vanilla, and almond. Perfect for sipping on its own or adding to coffee and desserts. This smooth liqueur keeps refrigerated for up to two months.
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Ingredients
250 ml Single cream
397 g Condensed milk
350 ml Irish whiskey
1 tsp Camp coffee essence
3 tsp Chocolate sauce
1 tsp Vanilla extract
1 tsp Almond essence
Directions
Prepare sterilised bottles to store the liqueur. Wash glass bottles thoroughly in very hot water or use the hot cycle of a dishwasher. Preheat the oven to 160°C (325°F, Gas mark 3). Place the clean bottles on a baking tray and heat in the oven for 10–15 minutes to dry and sterilise them. Remove from the oven and allow to cool completely before use.
Pour the single cream, condensed milk, Irish whiskey, Camp coffee essence, chocolate sauce, vanilla extract, and almond essence into a blender. Blend on high speed for 30 seconds until smooth and well combined. Taste and adjust flavour by adding more coffee essence or chocolate sauce if desired.
Carefully pour the blended liqueur into the sterilised bottles. Seal securely and store in the refrigerator. The liqueur will keep for up to two months when properly refrigerated. Shake well before each use to ensure the ingredients are evenly distributed.
