Homemade Irish cream in bottle
Cooking

Irish Cream – Recipe

Bailey’s Irish Cream is one of our favourite Christmas tipples, and I’ve known for a long time that you can make it at home, but until a few years ago, I’d never made it before. It’s incredibly easy to do, so I now make it every Christmas. This recipe comes from the BBC’s Good Food website.

Ingredients for Irish Cream

You will need:

250ml/9fl oz. single cream  1tsp coffee essence    1 tsp vanilla essence
350ml/12fl oz. whiskey       1x 397g/14oz.tin condensed milk

The recipe also suggests 1 tsp almond essence and 3 tsp chocolate sauce, which I omitted: we’re not massive fans of nut flavours, and I think it will be rich enough without the chocolate!

What to do:

  1. Firstly, sterilise your bottles. Wash them in very hot water, then dry in the oven on a medium heat for 10 to 15 minutes. Leave to cool.
  2. Add all of the ingredients into a liquidiser and mix on the highest setting for 30 seconds. You can add more coffee and chocolate (if you used it) at this stage.
  3. Pour into your bottles and refrigerate. It will keep for a few days. Shake well before you drink it.

Irish cream ingredients in blender

*NB: Shop-bought Irish cream is 17% proof, whereas this has whiskey, which is 40%. Drink with caution, please!*

Because of the cream and milk in this recipe, the drink doesn’t last as long as bottled Irish cream. If you want to make a few bottles, it’s worth doing one or two at a time – the cream will keep longer in the fridge unopened until you need it. This is incredibly easy to drink, so approach with caution!Homemade Irish cream in bottle

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