Homemade Irish Cream
Try this Homemade Irish Cream recipe, or contribute your own.
- Preparing Time: 5 minutes
- Total Time: 5 minutes
- Served Person: 4
vegetarian
spd
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon vanilla extract
- 1 teaspoon unsweetened cocoa powder
- 1 cup (235 ml) heavy or whipping cream
- 1 14-ounce/415 ml can sweetened condensed milk
- 1 cup (235 ml) irish whiskey (i used jameson)
- Carbohydrate 0.196084374792525 g
- Cholesterol 0 mg
- Fat 0.030997291617575 g
- Fiber 0.0743541682563665 g
- Protein 0.0442108332631 g
- Saturated Fat 0.0181259374710825 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.09428124992475 mg
- Sugar 0.121730206536159 g
- Trans Fat 0.00157754166444499 g
- Calories 2 calories
In the bottom of a pitcher, whisk cocoa powder and a spoonful of cream into a paste. Slowly, whisking the whole time, add more cream a spoonful at a time until the paste is smooth and loose enough that you can whisk the rest of the cream in larger splashes. Once all of the cream is in, whisk in condensed milk, whiskey and vanilla. Cover with lid or plastic wrap and keep in fridge for up to two weeks, possibly longer. Serve in a tiny tumbler filled with ice, or splashed into coffee.
