An indulgent, sweet and creamy treat. Great for coffee, over ice cream or on it’s own as a sipper. My most favourite part about making “Irish” Cream is how easy it is to tailor-make essentially whatever flavour you want. Salted caramel? Use Dulce de Leche condensed milk rather than plain. The world of extracts and flavoured instant coffee are at your disposal, and the base recipe is a delicious blank canvas. Leave it plain, or have some fun with it. Either way, you won’t be disappointed.
What You Need:
- 2 Cups of Forty Creek Copper Bold Niagara Whisky
- 2 Cans of Sweetened Condensed Milk
- 1 1/2 Cups of Heavy Cream
- 2 Tbsp Chocolate Syrup
- 1 1/2 Tsp Granulated Instant Coffee
- 1 Tsp Almond Extract
- 1 Tsp Vanilla Extract
Let’s Do this!
The simplest part. Dump them all in a blender, set to low and hit go! Make sure you let it emulsify or the alcohol will separate the cream. I timed it while making it tonight and found about 2 minutes was just about perfect.
As I said above, the flavour potentials are endless.
- Hazelnut coffee and maple extract?
- Sweetened condensed coconut milk and more chocolate?
- Dulce de Leche condensed milk as a caramel flavour?
Pro Tip: Don’t toss out your old glass bottles! They come in handy for storing projects like this. In Canada, the Bulk Barn sells crafty artisan glass pretty cheap that you can use to bottle this in and give away as a gift. You can find lots on Amazon as well.
Store in the fridge. Shake well between servings and enjoy!
