Homemade Irish Cream
from the kitchen of Sharmagne Leland St.John

1 cup heavy cream
1 14-ounce can sweetened condensed milk
¾ cup Redbreast 18-year-old Irish whiskey
1 teaspoon instant espresso granules
2 tablespoons chocolate syrup
1 teaspoon pure vanilla extract  
½ teaspoon  almond extract


Blend the condensed milk, heavy cream, whiskey, chocolate syrup,
espresso granules, vanilla extract and almond extract until smooth.


Editor's Note:
This recipe contains alcohol. Do not drink alcohol
if you are pregnant. Please drink responsibly!

Return to: