Enjoying a  little Irish cream in my coffee, over ice cream or just over ice is one of my favourite little indulgences.  It also happens to be really easy to make an equally if not more delicious version in your very own kitchen.  Traditionally the recipe calls for Irish whisky but being the good Canadian whisky drinking girl I am I decided to use something home grown.  The whisky shouldn’t be expensive so choose something mid-priced that’s made to use with mixed drinks. You only need a large bowl and a whisk and you can make a batch of this gift from the kitchen in no time.

Makes 3 cups (plus a drink for the maker)

1 can (300ml) condensed milk

1 tbsp chocolate syrup

1/2 tsp espresso powder

1 cup 18% cream

1 cup Canadian whisky

1/2 tsp vanilla extract

  1. Pour the condensed milk, chocolate syrup and espresso powder into a deep bowl and whisk it all together.

  2. Continue to whisk while slowly streaming in the cream.

  3. Mix in the whisky and vanilla extract.

  4. Pour into a glass container (s) and store in the fridge for up to 3 weeks.

For printable version of this recipe click here.

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