Irish Cream Liqueur

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250 ml (1 cup) fresh cream

125 ml ( cup) evaporated milk

1 x 385g can condensed milk

5 ml (1 tsp) vanilla essence

2.5ml ( cup) caramel essence

50 ml coffee liqueur

125 ml ( cup) Irish whiskey



Lightly whip the cream until just starting to thicken.


Add the remaining ingredients and whisk to blend.


Taste and add more whiskey if desired.


Pour into a sterilised bottle, seal and store in the fridge for a couple of days before serving.

View instructions at
Sunday Times Kitchen Club

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