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Recipe of: © Monsieur Cuisine

Irish cream liqueur

MC plus
4 bottles
Ready in: 0:10 h
Preparation time: 10 min.
Created on: 14.02.2018
Last changes: 08.05.2019


  • 30 g dark chocolate at least 70% cocoa
  • 600 ml double cream
  • 3 tsp instant coffee
  • 400 ml sweetened condensed milk
  • 200 g sugar
  • 3 generous pinches of ground vanilla
  • 250 ml whiskey


Per bottle:

  • calorific value
    4677 kj / 1117 kcal
  • protein: 13 g
  • carbohydrates: 113 g
  • fat: 56 g
Preparation time
10 min.
Ready in
0:10 h
  1. Break the chocolate into pieces and place in the blender jug. Insert the measuring beaker and process for 5 seconds/speed setting 8. Transfer the contents to another container.
  2. Pour half the cream into the blender jug, insert the measuring beaker and heat for 5 minutes/100 °C/speed setting 1. Add the instant coffee and chocolate, insert the measuring beaker and process for 10 seconds/speed setting 3 so that the coffee and chocolate dissolve and melt in the cream.
  3. Add the rest of the cream, the condensed milk, sugar and vanilla, then insert the measuring beaker and mix for 5 minutes/50 °C/speed setting 3.
  4. With the measuring beaker in, stir in the whiskey for 15 seconds/speed setting 3. Pour the liqueur into sterile, sealable bottles and keep chilled.
  5. The Irish cream liqueur will keep in the fridge for up to 2 weeks.


Bon appétit with Monsieur Cuisine

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