Homemade Irish Cream

I sipped some from the back shot

Once again homemade is so much better than anything on the market to buy. If you make this now it will be ready for a certain Irish holiday.

This recipe makes roughly 2.75 liters so have a few empty glass storage bottles on hand. A lot of recipes say that any whiskey can be used but for best results use Irish or rye. It does not have to be expensive.

Irish Cream

• 750 ml Irish whiskey
• 28 oz condensed milk
• 24 oz evaporated milk
• 1 1/4 cups strong black coffee
• 1/2 cup quality dark chocolate
• 600 ml heavy whipping cream
• 1 tsp vanilla extract

In a double boiler melt chocolate over low heat. Add some evaporated milk and whisk until combined. Remove from heat and slowly whisk in evaporated milk, condensed milk, whiskey and cream adding small amounts of each at a time. You want to make sure the chocolate does not solidify, but it needs to be cool enough not to steam off any of the alcohol. When everything is combined add coffee and vanilla extract. Mix well and pour into storage bottles. Refrigerate and agitate once a day for two weeks. Liquor will keep in the refrigerator for at least two months and can be enjoyed immediately but tastes better after two weeks.