Homemade Irish Cream Liqueur
Homemade Irish Cream Liqueur - Just like Bailey´s This recipe is so easy; you will never want to buy a bottle again! It’s sweet and creamy with a splash of Irish whiskey. Serve it chilled with plenty of ice or sneak a drop into your coffee or even use for baking.
12fl oz Irish whiskey
1 tsp instant coffee dissolved in 2 tbsp boiling water or 1 tsp Camp coffee essence
9fl oz single or half and half cream
14oz can sweetened condensed milk
3 tbs (45g) chocolate topping or syrup or 1 tbsp cocoa powder
1 tsp vanilla extract
1 tsp almond essence (optional)
Bottles for storage.
Sterilise the bottles: 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.
If using instant coffee, Mix with 2 tbs of boiling water and allow to cool completely
Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp/coffee or chocolate to taste.
Pour into sterilised bottles and store in the fridge, make sure the lids are on tightly.
Keep unopened in the fridge for 2 months. Once opened, keep refrigerated and consume within 1 week. Shake well before serving.
How to avoid ‘curdling’ – Certain blenders can curdle the mixture slightly as they ‘whip’ the cream. To avoid this, start your blender on a very LOW speed and increase slowly to medium/low. Mix until only just combined. If for some reason your mixture does appear curdled, simply pour it through a sieve and then allow the drained liquid to settle. Scrape any excess off the top with a spoon.
Cream – Use a cream that does not easily curdle or whip, choose a thin pouring cream.
What type of whiskey should I use?
Any brand of Irish whiskey is fine to use. Since you’re mixing your whiskey with other ingredients, there’s no need to spend extra money on a fancy bottle!