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Portland/Irish Cream Liqueur

March 19, 2019


Still sipping on this St Patty’s magic 🍀💛 Elin at travelfoodcool.com posted a recipe for Irish Cream liqueur, which she cleverly Canadianized. I stole it, de-Canadianized it, and Portlandized it 💚😃 Coffee, bitter chocolate, local craft spirits and a wee sprinkle of lucky leprechaun gold:
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Irish-Portland Cream Liqueur
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1 can sweetened condensed milk
1.5 oz half & half
1 cup Irish Whisky @bushmillsusa
.75 cup Oregon single malt whiskey @bullrundistillery
.25 cup Mud Puddle bitter chocolate vodka @newdealpdx
1 tsp cocoa powder (strained)
1 tsp vanilla
Local coffee beans
A few pinches salt
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This is a lovely, easy way to whip up a boozy dessert sip and/or a delicious morning coffee accoutrement. 🍀🍀🍀

 

  • Whisk together the sifted cocoa powder and 1/2 cup of the cream until smooth and lumps are gone

  • Add the rest of the cream and the condensed milk, whisk

     

     

     

     

     

     

     

     

     

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    Add the Irish Whisky, single malt whisky, chocolate vodka, salt and vanilla

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    Whisk until mixed, a few minutes

  • Add a handful of coffee beans

  • Chill for about 1 hour, then strain into container

     

     

     

     

     

     

     

     

     

  • Keep in the fridge (according to Elin this will last about 2 months). Shake well before serving.

     

     

     

     

     

     

     

     

     

  • Enjoyyyy!

     

     

     

     

     

     

     

     

     

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