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  • Writer's pictureJason Wills

Homemade Irish Cream

  • 1 teaspoon unsweetened cocoa powder

  • 1 1/4 cups* fresh cream

  • 1 (395g) can sweetened condensed milk

  • 1/2 teaspoon vanilla extract

  • 1/2 - 1 teaspoon of freeze dried coffee (optional)

  • 1 1/2 cups* Irish whiskey (we use Jameson)

In the bottom of a large bowl, whisk cocoa powder (and freeze dried coffee if using) and a spoonful of cream into a paste. Slowly, whisking the whole time, add more cream a spoonful at a time until the paste is smooth and loose enough that you can whisk the rest of the cream in larger splashes. Once all of the cream is in, whisk in condensed milk, whiskey and vanilla. Taste and adjust as desired. *You may want to add more cream and or more/less whiskey to suit your taste. We always up the quantities of both as the condensed milk is so sweet.

Transfer to a bottle for serving or mini bottles to use as gifts. It should keep in fridge for up to two weeks, if it lasts that long! Serve chilled in a tiny tumbler filled with ice, or splashed into coffee.

Recipe slightly amended from:

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