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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
Prep Time
15
minutes
mins
refrigeration
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Course:
Drinks
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.