Homemade Irish Cream
Homemade Irish Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 31
- Saturated Fat
- 19
- Carbohydrates
- 56
- Dietary Fiber
- 0
- Sugar
- 56
- Protein
- 9
- Cholesterol
- 115
- Sodium
- 149
- Total: 1 day 10 min (includes chilling time)
- Active: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 31
- Saturated Fat
- 19
- Carbohydrates
- 56
- Dietary Fiber
- 0
- Sugar
- 56
- Protein
- 9
- Cholesterol
- 115
- Sodium
- 149
- Total: 1 day 10 min (includes chilling time)
- Active: 10 min
Ingredients
2 teaspoons instant espresso powder
2 teaspoons best-quality Dutch-process cocoa powder
One 14-ounce can sweetened condensed milk
1 cup heavy cream
3/4 cup Irish whiskey
1 vanilla bean, split and scraped
Directions
- Combine the espresso and cocoa powder in a medium pitcher and stir in 3 tablespoons of hot water until smooth. Add the condensed milk, cream, whiskey and vanilla bean seeds and whisk until smooth.
- Cover tightly and refrigerate for at least 24 hours and up to 2 weeks. Serve on the rocks, or add to hot coffee, milkshakes or other fun cocktails.
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Jaime M.
I have made this many times and have even made it for gifts. We love it. You can vary the whiskey to your taste. Great on Vanilla Ice Cream and in coffee.
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