Monday, December 23, 2013

Recipe for Homemade Irish Cream Liqueur

5 ounces high-quality milk chocolate, chopped
 1 1/2 cups Irish whiskey
 1 (14-ounce) can sweetened condensed milk
 1 (12-ounce) can evaporated milk
 1 teaspoon vanilla extract
 1 1/4 cups heavy cream
 1/4 teaspoon instant coffee
Melt chocolate over a double boiler or in the microwave, stirring until totally smooth.
Add to a large bowl and whisk in a few tablespoons of whiskey, stirring until combined. It may separate a bit, which is fine.
Whisk in the condensed and evaporated milks until smooth and creamy, then whisk in the remaining whiskey, instant coffee and cream.
The instant coffee and chocolate may not totally dissolve at first, but it will as it sits.
Pour mixture in a large pitcher, bottle or a few separate jars and refrigerate. This is best after it sits for a few days, but you can drink it immediately also.
Just make sure to shake and stir the mixture every few hours (or even once/twice a day) so everything dissolves and mixes together. Serve on the rocks or in coffee!
Yield: makes about 5 cups   Total Time: 10 minutes

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