Irish Cream II

6 ingredients
6 steps

Ingredients

  • 4 ounces sugar, dissolved
  • 2 12 fluid ounces water
  • 8 fluid ounces whiskey
  • 1 (5 ounce) can evaporated milk (Ideal milk)
  • 5 fluid ounces single cream (thin, fresh, not tinned)
  • 10 ml cacao essence (I use T. Noirot, available from Homebrew shops)

Directions

  1. 1
    Dissolve sugar in water and bring to boil.
  2. 2
    Do not overboil.
  3. 3
    Cool.
  4. 4
    Mix all ingredients together and put in refrigerator for 2 hours.
  5. 5
    It's then OK to drink.
  6. 6
    Keep in refrigerator due to cream content.

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