Homemade Irish Cream Liqueur
I seldom drink liqueurs as they’re extremely rich and extremely expensive to buy but I came across a recipe for making your own. It is obviously more time consuming than buying a bottle but it would certainly be something special to serve up to your friends after supper or perhaps after your Christmas turkey with after dinner coffee.
This would be great poured into a whisky glass which has been filled with ice or maybe you could add some to your after dinner cup of coffee.
250ml (9 fl oz) Single cream
1x 397g (14 oz) Can condensed milk (the thick, rich and creamy sort, not to be confused with evaporated!)
350ml (12 fl oz) Irish whiskey
1 tsp Coffee essence (we tend to use Camp chicory and coffee essence over here in the UK as it’s readily available in most supermarkets, but there are pure essences available around the globe!)
3 tsp chocolate sauce
1 tsp vanilla essence
1 tsp almond essence
Sterilise a couple of bottles by washing in very hot water or, far easier, on the hottest setting of a dishwasher
If you’re washing the bottles by hand, dry them out in a preheated oven set at 160C/325F/Gas mark 3. Place the bottles on a baking tray and dry for 10-15 minutes.
Leave bottles to cool.
Pour all the ingredients into a blender and blend on high for 30 seconds.
Add extra coffee essence or chocolate sauce to your personal taste.
Pour the liqueur into the sterilised bottles and store in the fridge.
Shake well before using. (The liqueur will keep for up to two months.)