Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop into your coffee.
Ingredients
*250ml single cream]]
*1x 397g condensed milk
*350ml Irish whiskey
*1 tsp coffee essence
*3 tsp chocolate sauce
*1 tsp vanilla essence
*1 tsp almond essence
Preparation 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.1 Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste.
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.1 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.