Homemade Irish Cream

Name: Homemade Irish Cream
Ingredients: 3 tbsp cocoa powder; 1 tbsp sugar; 1 tbsp instant coffee granules; 1 tsp pure vanilla extract; 1/3 c Cold Press coffee or brewed coffee (can sub ¼ cup espresso); 3 c (235 ml) heavy cream; 1 14 oz can (395 ml) sweetened condensed milk; 2.5 c (400 ml) Irish whiskey

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Servings: 6

Author : Stephanie Hansen

Ingredients

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3 tbsp cocoa powder1 tbsp sugar1 tbsp instant coffee granules1 tsp pure vanilla extract1/3 c Cold Press coffee or brewed coffee (can sub ¼ cup espresso)3 c (235 ml) heavy cream1 14 oz can (395 ml) sweetened condensed milk2.5 c (400 ml) Irish whiskey

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Instructions

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Step 1

Combine cocoa powder, sugar, instant coffee, vanilla, and 1 tablespoon cold press coffee and whisk with a fork until smooth pressing all the cocoa powder lumps out. When this mixture is combined add the rest of the cold press/coffee until incorporated.

Step 2

Place the cocoa mixture, cream and sweetened condensed milk in a blender (should be able to hold 6 cups of liquid – I use my Vitamix) and mix on low speed for 30 seconds.

Step 3

With the blender still going on low, add the whiskey through the feed tube, at a very slow speed, and give it a whirl for a few more seconds.

Step 4

Transfer the Irish Cream into glass bottles with tight-fitting lids and store in the refrigerator for up to 4 weeks

Step 5

Shake well before use.