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Homemade Irish cream

Prep time less than 30 mins
Cook time less than 30 mins
Makes 1 litre/1¾ pints
Dietary Vegetarian
by Mari Williams

Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop into your coffee.

Method


  1. 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.

  2. Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste.

  3. Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.

Ingredients

  • 250ml/9fl oz single cream
  • 1x 397g/14oz tin condensed milk
  • 350ml/12fl oz Irish whiskey
  • 1 tsp Camp coffee essence
  • 3 tsp chocolate sauce
  • 1 tsp vanilla essence
  • 1 tsp almond essence

Shopping List

Homemade Irish cream

Tins, packets and jars

Cooking ingredients

Biscuits, snacks and sweets

Dairy, eggs and chilled

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