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Irish cream liqueur

  • 1 (750ml) bottle Irish whisky
  • 250g milk chocolate
  • 2 (397g) tins condensed sweetened milk
  • 700ml evaporated milk
  • 375ml double cream
  • 1/4 teaspoon instant coffee granules
  • Pour a small amount of whisky into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whisky in the bowl. Gradually stir in the condensed sweetened milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whisky.
  • Pour mixture into 3 (750ml) bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well, serve in small glasses over crushed ice.