It doesn’t seem right calling it Irish as I normally use Scotch. I started making this just before Christmas last year and have done 4 or 5 batches now.
My husband likes to try different malts but isn’t a big drinker. So I’ve been allowed to convert some of his very nice malts into something we both can drink – Result! Using a good malt is probably sacrilege to some but the quality does come through.
This is the recipe I started with but I have tweaked it over the last few months, so there is less whisky more cream. It’s made it smoother as I’m often using stronger alcohol.
This recipe makes just under 1 litre, so 2 x 0.5 litre IKEA Korken bottles are perfect.
To sterilise the bottles in the oven, I first remove the tops (as I’m not sure how the rubber seal would cope with being baked) before placing them in the oven for 15 -20 minutes at 160 degrees C, then allow them to cool before filling. The tops are sterilised by submerging them in boiling water.
- 300ml single cream
- 1x 397g tin condensed milk
- 300ml whisky
- 1 tsp Camp coffee
- 3 tsp cocoa
- 1 tsp vanilla essence
- 1 tsp almond essence
I use a liquidiser but you can hand mix together in a bowl or large jug. The original recipe say to mix it all together but I find the below works better:
1. Blend camp coffee, cocoa, vanilla and almond into condensed milk.
2. Add cream, then whisky.
3. Bottle and chill.
It can be kept unto 2 months in the fridge, at least that’s what I’m told, it’s never lasted longer than 3 weeks.