Recipes For Irish Cream Liqueur

Sugar Free Irish Cream {Easy Copycat Baileys Liqueur} The Foodie …

WebFeb 25, 2017 · 3/4 cup Sugar Free Condensed Milk. 1/2 cup heavy cream. 6 ounce Irish Whisky. 1 teaspoon instant coffee granules. 1/2 teaspoon vanilla extract. 1/4 teaspoon …

Rating: 4.7/5(54)

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Homemade Irish Cream • 6 ingredients 5 minutes!

WebMar 11, 2024 · Instructions. Put a tablespoon of the cream in a bowl and add the espresso and cocoa powder. Mix these together until both …

Rating: 4.3/5(73)
1. Put a tablespoon of the cream in a bowl and add the espresso and cocoa powder. Mix these together until both powders are completely dissolved and there are no lumps.
2. Add the rest of the cream, while stirring, or gently whisking.
3. Add the whiskey, vanilla, and condensed milk and blend everything well. Note: alternatively you can put everything in a blender and blend briefly to combine. Don't blend too long or you can risk whipping the cream.
4. Pour the mixture into a bottle with a top, and refrigerate until needed.

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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 …

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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