Time 10m Yield 3-1/3 cups. Number Of Ingredients 10 Steps:
In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator., For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired.
Time 40m Number Of Ingredients 6 Steps:
To begin making this Irish cream recipe, mix the cream with the coffee grounds, cocoa powder, and vanilla, and place into a large wide-bottomed saucepan. Heat the cream over medium heat until it begins to steam (but before it begins to simmer). Reduce the heat as necessary to hold the cream at this temperature for 20 minutes, stirring often. (The color of the cream will darken as it infuses with the coffee and chocolate.) After 20 minutes of steeping, remove the cream from the heat. Strain the cream through a fine-mesh strainer lined with a few layers of cheesecloth, to catch all the coffee grounds. Stir the honey into your strained cream. Then stir in the Irish whiskey. Stir the Irish Cream occasionally as it cools, uncovered, on the counter. Once cool, transfer it to a sealed container. Store in the refrigerator until ready to use. Homemade Irish Cream Liqueur should be used within 2 months. If you won’t use it within that time, I’d recommend freezing it to make some tasty Irish Cream ice cream. It will last a bit longer that way!
Time 15m Yield 16 Number Of Ingredients 7 Steps:
In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Time 5m Number Of Ingredients 7 Steps:
In a blender jar, combine cream, condensed milk, cocoa powder, espresso powder, vanilla and whiskey; process until smooth. Pour into serving glasses filled with ice, or refrigerate in an airtight container for up to 2 weeks.
Time 12m Yield Makes approx 1 litre/1¾ pints Number Of Ingredients 5 Steps:
Spoon the dulce de leche into a bowl, then beat in the coffee, vanilla and whiskey until smooth. Stir in both pots of cream until well mixed. Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice.
Time 10m Yield 5 cups Number Of Ingredients 8 Steps:
Mix all ingredients except whiskey in blender until smooth. Add whiskey and mix. Pour into jar with tight-fitting lid and store in the fridge for up to 3 weeks.
