Cheers to my Mum’s ancestors (thanks for letting me claim some real Irish roots this weekend). I hope you enjoy this Elin’s Irish Canadian Cream Liqueur this weekend. Sláinte!

Prep time: 1 minute; Mix time: 5 minutes + 1 hour chill time; Serves: 26 x 1 oz servings

What you need:

• 1 can (300ml) condensed sweet milk (I used Eagle brand)
• 1 1/2 cups 10% (half and half or coffee) cream – you can also use whipping cream if you want a heavier cream flavour
• 1 cup Irish Whisky (I used Bushmills)
• 1/4 cup Wolfhead Coffee Whisky
• 1 tsp cocoa powder
• 1 tsp vanilla

What you do:

• Whisk together the cocoa powder and 1/2 cup of the cream until smooth and cocoa lumps are gone

• Add the rest of the cream and the condensed milk, whisk

• Add the Irish Whisky, Wolfhead Coffee Whisky and vanilla

• Whisk until mixed, a few minutes
• Strain into a container and chill for about 1 hour

• Keep in the fridge (this will last about 2 months). Shake well before serving.

• (Shout out to my friend and TFC reader (THANK YOU!) Heather for the fab milk bottle!
• Don’t have a cool milk bottle? You can follow the above steps using a 1L mason jar and shake instead of whisk! (If you are doing this, I would recommend you strain the cocoa powder prior to adding.)

• Cheers!

• Sláinte!

• Happy St. Patrick’s Day!

Yield: 26 oz

Elin's Irish Canadian Cream Liqueur

Prep Time: 1 minute

Cook Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 6 minutes

A homemade Canadianized version of the Irish cream liqueur. Everyone's favourite coffee sidekick, especially on St. Patrick's Day!

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Ingredients

• 1 can (300ml) condensed sweet milk (I used Eagle brand)
• 1 1/2 cups 10% (half and half or coffee) cream - you can also use whipping cream if you want a heavier cream flavour
• 1 cup Irish Whisky (I used Bushmills)
• 1/4 cup Wolfhead Coffee Whisky1 tsp cocoa powder
• 1 tsp vanilla

Instructions

1. Whisk together the cocoa powder and 1/2 cup of the cream until smooth and cocoa lumps are gone
2. Add the rest of the cream and the condensed milk, whisk
3. Add the Irish Whisky, Wolfhead Coffee Whisky and vanilla
4. Whisk until mixed, a few minutes
5. Strain into a container and chill for about 1 hour
6. Keep in the fridge (this will last about 2 months). Shake well before serving.

Notes

You can also make this in a 1L Mason jar, adding the ingredients (sift cocoa powder first) and shake instead of whisk.

Nutrition Information:

Yield:

26

Serving Size:

1
Amount Per Serving: Calories: 31Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 6mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g