Homemade Irish Cream

Homemade Irish Cream

Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop into your coffee.

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


[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 seconds. Add extra Camp or chocolate to taste.

[3] Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.