Kiss me quick, I’m Irish – well, one-sixteenth or so at least! Just a quick Cocktail Hour recipe today in honour of Saint Patrick’s Day, that famous drink from the Emerald Isle and much-beloved tipple of my mother, Irish Cream.
Homemade Irish Cream couldn’t be easier to make, tastes streets ahead of the commercial stuff, can be adjusted precisely to suit your sweet tooth and makes an excellent gift for friends – if you are prepared to share it!
For true Irish Cream you would use a proper Irish whisky, but my feeling is that you are throwing enough sugar and flavours at it to mask any subtle notes in the whisky, so I use whatever I have to hand – feel free to use whatever suits your budget here, but don’t use a bottle of your flashest booze.
So, grab your whisk and in next to no time you’ll be sipping on this very creamy, smooth and dangerously addictive treat.
Will keep in the fridge in a clean bottle for at up to two months – if you don’t drink it first! I actually like to let it sit at least a couple of days in the fridge before drinking to let the flavours marry together a little.
Feel free to switch up the amount of cocoa or espresso powder to suit your palate.
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
Homemade Irish Cream
- 1 tsp instant espresso powder
- or strong instant coffee powder
- 1-2 tsp unsweetened cocoa powder
- 250 ml pouring cream
- 400 ml whisky
- 1 tsp vanilla extract
- 395 g tin sweetened condensed milk
- Put the espresso powder and cocoa powder into a large mixing bowl. Pour in one tablespoon of hot water, stirring to dissolve the powders. Add the cream, whisky and vanilla extract then whisk to combine.
- Pour in the condensed milk, then whisk until completely mixed through. Pour into clean glass bottles, seal and refrigerate.