Homemade Irish Cream Liqueur Recipe

Homemade Irish Cream Liqueur • The Bojon Gourmet

WebFeb 11, 2013 · Bring the milk to a simmer over medium heat, stirring very frequently, scraping the bottom and sides of the pot to prevent the milk …

Rating: 5/5(6)
1. Combine the milk, sugar and vanilla bean in a large, heavy-bottomed saucepan. The more surface area, the faster the milk will reduce, so use a large saucepan or even a soup pot if you like. The heavier the pot, the less likely the milk is to scorch. Bring the milk to a simmer over medium heat, stirring very frequently, scraping the bottom and sides of the pot to prevent the milk from burning. When the milk has reached a simmer, reduce the heat to low and continue to cook, stirring frequently, until the mixture has reduced to between 2 1/4 and 2 1/2 cups. You can speed the process up to about half an hour by keeping the heat at medium and stirring constantly, or you can reduce the heat to very low and give it a stir every few minutes, which will make the process take a couple of hours.
2. When the milk has reduced (pour it into a heatproof measuring pitcher to check), stir in the cream, almonds, nibs, coffee beans and salt. Continue to heat the mixture until steaming, stirring occasionally, then remove from the heat, cover, and steep for 10 minutes.
3. Strain the milk mixture through a fine mesh strainer and let cool slightly for 5-10 minutes, stirring occasionally to release the heat (this prevents the whiskey from curdling the mixture when you add it). Optionally whiz the mixture with an immersion blender (this helps prevent the fat from the dairy from clumping up in the fridge). When the mixture has cooled slightly, stir in the whiskey.
4. This liqueur is not shelf-stable, so pour it into jars or bottles and store in the fridge. It should keep for at least a month. (If I can make it last that long, I'll update this post with an official shelf life!) Cheers.

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Homemade Irish Cream Liqueur Savored Sips

WebDec 13, 2023 · Instructions. Create a paste with the cocoa powder and a quarter of the cream, then slowly whisk in the rest of the cream, being …

Rating: 4.3/5(4)
1. Create a paste with the cocoa powder and a quarter of the cream, then slowly whisk in the rest of the cream, being sure not to allow clumps to form.
2. Whisk in the other ingredients, then cover and refrigerate.
3. Use immediately, or keep for 2+ weeks in the refrigerator.

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Homemade Irish Cream Liqueur Recipe Savory Simple

WebJan 10, 2016 · Instructions. In a large bowl, gently whisk together the whiskey and sweetened condensed milk until smooth. Add the instant …

1. In a large bowl, gently whisk together the whiskey and sweetened condensed milk until smooth. Add the instant espresso, chocolate syrup, and vanilla, whisking until the espresso dissolves. Finally, gently whisk in the heavy cream until smooth. Don't whisk vigorously, since the idea isn't to beat air into the cream.
2. Pour the mixture into a container with a tight fitting lid, and chill for at least 4 hours to allow the flavors to come together. The Irish cream will continue to develop and improve its flavor for the next two weeks, but it tastes wonderful and is ready to serve as soon as it's chilled. Serve plain over ice, in coffee, or in your favorite Irish cream cocktail.

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