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Irish Cream Liqueur

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Irish Cream Liqueur

This makes a great gift for those who love creamy coffee liqueurs, and this version is not as cloyingly sweet as some bought brands. Use small bottles that come with corks or spring clips with rubber stoppers. Alternatively, fill small, empty spirit bottles. Store the liqueur in the fridge and use within two weeks, ideally poured over plenty of crushed ice.

  • Vegetarian
Total time:
10 minutes, plus cooling and chilling 10 minutes
Makes:
 600ml

Ingredients

  • 3 tbsp espresso coffee powder
  • 15g continental plain chocolate, finely chopped
  • 397g sweetened condensed milk
  • 1 tbsp vanilla extract
  • 175ml Irish whisky

Method

  1. Make a small, strong pot of espresso coffee and pour 175ml into a measuring jug. Add the finely chopped chocolate and stir until it is completely melted. Leave to cool.
  2. Pour into a blender and add the condensed milk, vanilla and whiskey. Blend for a couple of minutes until smooth. Pour into a jug and chill for several hours. Remove any skin that forms on the surface, pour into small, thoroughly cleaned bottles and label. Keep refrigerated.

Comments and images

Average user rating 2 stars out of 5

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Sakes

Sakes 22 January 2010 21:47

Lovely much nicer than the mass produced version. Works well with scotch whisky or brandy too.

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2 stars out of 5

Average user rating Based on 17 ratings

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Nutritional Info

Typical values per serving:
Energy 237.0kcal
Sugars 29.5g
Fat 6.1g
Saturated Fat 3.8g
Salt 0.2g

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This recipe was first published on Waitrose.com in December 2006