This Irish Cream puts the store bought version to shame. I wanted to drink the whole bottle in one evening. I did exhibit a semblance of self control and only had 2 of these. This thick and creamy concoction is lovely on its own, in frosting, over ice cream or in coffee! The recipe is from Saveur magazine.
Notes
Original recipe is from Saveur magazine. Here is the link: https://www.saveur.com/article/recipes/homemade-irish-cream/
Ingredients
- 2 cups heavy cream
- 2 tsp instant espresso granules
- 1 tsp cocoa powder
- 1 1/2 cups Irish whiskey
- 2 tsp vanilla extract
- 2 cans sweetened condensed milk (I used Eagle Brand Fat Free)
Instructions
- Place all ingredients in a blender. Blend until mixed. Do not over blend or it will become thick like whipped cream.
- Store in a glass bottle. I used a Container Store glass water bottle that holds 34 ounces and it was perfect.
- The Irish Cream will keep 2 weeks.
