Irish Cream Liqueur - Recipe & Video

If you love the Irish Liqueurs, like Bailey's®, give this luscious concoction a try. Be sure to use your favorite high quality Irish whiskey.


Click here for the VIDEO!



Prep Time: 10 minutes Yield: 6 cups, 48 ounces


INGREDIENTS

  • 2 cups heavy cream (Note, if you elect to use coffee granules instead of coffee extract as an addition below, set aside 1/2 cup of the cream to be warmed in microwave and used to dissolve the crystals before adding to the mixture.) I prefer using the extract and not having to reserve a portion of the milk to be warmed..

  • 2 14 ounce cans of sweetened condensed milk (not evaporated milk)

  • ⅔ cup chocolate syrup

  • ½ teaspoon salt

  • 2 teaspoons pure vanilla extract or 2 teaspoons vanilla bean paste (link to products below)

  • 1 teaspoon coffee extract or 2 teaspoons coffee granules (product link below)

  • 1 750 ml good quality Irish whiskey


Directions:


In a large glass mixing or pyrex bowl, combine the cream, sweetened condensed milk, chocolate syrup, salt, vanilla, and coffee extract (or reserved warmed cream mixed with coffee granules). Whisk ingredients until thoroughly combined.


Slowly add the whiskey to the Irish cream mixture, whisking or blending on low speed. Place in the refrigerator in a sealed food safe glass container.


Refrigerate overnight, allowing flavors to meld.


Bottle the liqueur as preferred. Store in refrigerator, shake or stir before using. Irish Cream stays fresh for 1+ weeks in refrigerator.


Product Links:

Watkin's Coffee Extract

Vanilla Bean Paste




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