Elins Irish Canadian Cream Liqueur Recipes

ERIN'S IRISH CREME LIQUEUR

Steps:

• Put chocolate chips and butter in a glass bowl; heat in microwave on high until chips are softened, about 30 seconds. Stir chocolate mixture until smooth, cooking in microwave another 15 seconds to assure chocolate is soft enough, if needed. Add Irish whiskey and stir until smooth.
• Dissolve coffee granules in hot water in a small pitcher. Pour the chocolate mixture, sweetened condensed milk, and cream into the pitcher and stir until smooth.
• Refrigerate mixture until completely chilled, at least 20 minutes.

ELIN'S IRISH CANADIAN CREAM LIQUEUR

Steps:

• 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.

HOMEMADE IRISH CREAM LIQUEUR (WITH EGGS)

Steps:

• In a 6 cup blender, at low speed, combine all ingredients.
• Blend until smooth.
• Pour into clean bottles, cap tightly and store in the refrigerator.
• It will keep up to one month.
• Stir or shake well before serving.
• Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
• Recipe makes 44.75oz = 1323.42ml.
• A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.

HOMEMADE IRISH CREAM LIQUEUR

Steps:

• In a mixer beat the eggs,beat in the remaining ingredients until smooth and well blended.
• Pour into a bottle and cork, store in the refrigerator (this can be stored for up to a month).
• Serve over Ice.