Homemade Irish cream
Makes: 8 x 300ml bottles.
200g milk chocolate
400g can sweetened condensed milk
750ml evaporated milk
300ml thin cream
1 Tbsp instant coffee
3 tsp boiling water
750ml Scotch whisky
1. Place chocolate into a heat-proof bowl or double saucepan. Stir over a saucepan of simmering water until the chocolate melts. Remove from heat.
2. Gradually add condensed milk, whisking briskly as mixture thickens. Continue whisking until completely blended.
3. Transfer to a large mixing bowl and gradually add evaporated milk. Whisk until smooth. Add cream, coffee (dissolved in boiling water) and Scotch whisky. Mix well, then pour into sterilised bottles.
Store in refrigerator for up to three months.