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Homemade Irish Cream

 1 ½ cups Irish Whisky
1 ½ cups heavy cream or half and half
1 can (14 ounces) sweetened condensed milk
3 tablespoons chocolate syrup
1 tablespoon instant espresso powder (or instant coffee crystals)
1 tablespoon vanilla extract

Put all ingredients in a blender.  Blend on high speed for 30 seconds.

Refrigerate.  This will keep for up to 1 month in the refrigerator.

Hint:  To make non-alcoholic, leave out the whisky.

Hint:  You can make this with fat-free or light ingredients!

Hint:  To give it a Peppermint flavor, cut vanilla extract to 1 teaspoon and add 1 – 2 teaspoons peppermint extract, or to taste.

Makes a great gift!

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