Restaurant 1861

Fine food worth the extra mile!

Home-made Irish cream


350ml of Irish whiskey
A 397g tin of sweetened condensed milk
250ml of single cream
1 tsp of Camp coffee essence
3 tsp of chocolate sauce
1 tsp almond essence
1 tsp of vanilla essence


Pour all the ingredients into a blender and blend them on high for 30 seconds. Add extra Camp essence or chocolate sauce to taste. Pour into a sterilised bottle and chill in the fridge before shaking the bottle well and serving over ice. This liqueur will keep for up to two months and is also delicious when added to coffee to make an Irish coffee.