Chef's Table

Homemade Irish Cream Liqueur

Homemade Irish Cream Liqueur, using culinary knowledge, increasing the flavors, improving on the texture and ultimate enjoyment of this liqueur.

Servings	Prep Time
1quart	10minute

Cook Time	Passive Time
2hour	2hour

Servings	Prep Time
1quart	10minute

Cook Time	Passive Time
2hour	2hour

Ingredients

Instructions

Caramelized Sweetened Condensed Milk Directions:

Stove Top Directions: Place the can of sweetened condensed milk, with the wrapper removed, into a small sauce pan. Pour enough water to cover the can. Place the pan over low heat and set a timer for 2 hours. Once the timer goes off, remove the can from the water bath and let cool before opening.
Sous Vide Directions: Set your water bath to 190°F | 88°C. Add the can of sweetened condensed milk, with the wrapper removed, into the water bath, and set a timer for 2 1/2 hours. Once the timer goes off, remove the can from the water bath and let cool before opening.

Homemade Irish Cream Liqueur Directions:

In the pitcher of a blender, add the Irish Whiskey, malted milk powder, white miso, cocoa powder, espresso powder, Bourbon based vanilla extract and almond | hazelnut extract (if using). Turn the blender on low, allowing these ingredients to mix together.
Once the caramelized sweetened condensed milk has cooled to just above room temperature, open the can (as it isn’t safe to open the hot can, as the heat has increased the pressure of the con tense, making it dangerous, that could result in it exploding if | when the can is punctured). Pour the can into the pitcher and blend well.
Finally, add the cream and milk, mixing for 30 seconds on low, incorporating all the ingredients together. Pour the Irish Cream Liqueur into a quart size mason jar, or other container and seal with it’s lid. Label and date the jar, placing it into the refrigerator.
This Homemade Irish Cream Liqueur will last at least 6 months in the refrigerator. Shake before using.