Homemade Irish cream


  • 1 tsp almond essence
  • 3 tsp chocolate sauce
  • 1 tsp vanilla essence
  • 1 tsp Camp coffee essence
  • 350ml/12fl oz Irish whiskey
  • 1x 397g/14oz tin condensed milk
  • 250ml/9fl oz single cream

1. Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool. 2. Pour all the ingredients into a blender and blend on high for 30 ...

View full recipe at SpringPad


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