I got this recipe from the BBC Website and I must say its absolutely awesome! I love Baileys, but this homemade version of Irish Cream Liqueur wins hands down and all my family and neighbours who received a bottle from me this Christmas agreed. I brought the bottle to neigbours when visiting instead, and I also added to my homemade gift hampers for my mother and mother in law.
But this is not just a drink for Christmas, its way too tasty to reserve it for just once a year. It's a fabulous treat at the end of a meal at a dinner party, or even drop a sneaky bit into a coffee. Bliss!!!
Here's the recipe, which I tweaked a little to my own taste, unable to source coffee syrup I used a cold strong espresso shot from my coffee machine and I added more chocolate sauce.
Ingredients
- 250ml/9fl oz single cream
- 1x 397g/14oz tin condensed milk
- 350ml/12fl oz Irish whiskey
- 1 tsp Camp coffee essence/or an espresso shot cooled if you cannot source the Camp.
- 5 tsp chocolate sauce
- 1 tsp vanilla extract
- 1 tsp almond extract
Method
- Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3.
- Place the bottles on a baking tray and dry in the oven for 10-15 minutes.
- Leave to cool.
- Pour all the ingredients into a blender and blend on high for 30 seconds.
- Add extra Camp or chocolate to taste.
- Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.
2 comments:
Hi there, I just wanted to say I really enjoy your lovely blog, and of course your fabulous recipes!I was hoping to make the homemade irish cream liqueur and I was wondering what brand of chocolate sauce that you used? Thanks a million for your time, Kate
Hi Kate, what a lovely thing to say, thanks so much. I used Hersheys sauce, but only as it was the only one in the supermarket. It worked great but any chocolate sauce in the dessert section of the supermarket should be fine. Happy drinking!
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