Peppermint Cream Liqueur
A homemade peppermint cream liqueur made with Irish whiskey that's delicious straight up but can also be used in cocktail recipes
Yield: 12 servings
Equipment
- 1 Blender
- 1 Large bottle with a tight cap or a few smaller bottles
Materials
- 1 cup heavy cream
- 1 can sweetened condensed milk 14 oz.
- 1 1/2 cups Irish whiskey
- 1 tsp pure peppermint extract
- 1 tsp vanilla extract
- 1 Tbsp chocolate syrup optional, but adds richness
Instructions
- Chill all ingredients before starting
- Combine cream and sweetened condensed milk in a blender and blend on low
- Add whiskey, extracts, and chocolate syrup
- Blend on medium until combined, smooth, and creamy
- Taste and adjust peppermint or sweetness as necessary (if you desire a sweeter liqueur, you can add more chocolate syrup or sugar syrup
- Pour into a bottle or bottles (leave a bit of space at the top for expansion)
- Chill for at least two hours
Notes
- This liqueur can be stored in the refrigerator for up to two weeks. Be sure to shake vigorously before using.
