Irish cream liqueur

  • 400g tin of condensed milk
  • 250ml long life UHT single cream (or 200ml full fat UHT milk and 50g sterilised cream, whisked together)
  • 250ml Irish whiskey
  • 1 heaped teaspoon instant coffee powder or granules
  • 2 tablespoons dark chocolate syrup
  • 2 teaspoons caramel syrup
  • 1 teaspoon vanilla extract

Put all the ingredients in a blender and whizz until mixed. Don’t whizz too much or you’ll end up with alcoholic whipped cream. Put in sterilised bottles and drink within a week – keep in the fridge.

NOTES ON UHT CREAM
Long life or UHT single cream is becoming increasingly difficult to find – Spar shops or Makro are two places that regularly stock it. Don’t be tempted to use cream substitutes like Elmlea, you will regret it. You could use fresh cream but it will only last a couple of days before going off. This year (2016) we tried it with 200ml full fat UHT milk and 50g of Carnation sterilised cream (the stuff in tins that my Nana Margot used to put on tinned peaches as a treat).  It worked OK, I think, but it was quite difficult to get the cream to disperse in the milk.  Whisking the cream and  milk together before putting anything else in seems to be the best method.

The instant coffee powder or granules should be good quality, strong-tasting stuff – espresso type. We’ve not tried this with the new whole bean instant powders like Millicano. I suspect they might be a bit gritty.

Dark chocolate syrup – the best you can find, with a high cocoa content. If not, you can make your own chocolate syrup by heating a spoonful of golden syrup and mixing a spoonful of cocoa into it, but this won’t stay in suspension as well as the ready-made chocolate syrup and you might have to shake your bottles of liqueur before serving to avoid a chocolatey sediment.

Caramel syrup – if you fancy experimenting you could use maple syrup, or a flavoured syrup for coffee such as hazelnut or gingerbread. Monin syrups are perhaps the best known; they seem to be in all the high street coffee chains like Costa. And I used to work for Monin when I was a student many moons ago, so I do feel an odd sense of loyalty to them!

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