St Patrick’s Day is known for its chanting supporters and dynamic parades, as Irish people around the world congregate to celebrate their patron saint. Perhaps heading out into the sea of green at your local pub isn’t on the cards this year, but hopefully our recipe for Irish cream liqueur can help you to sit back and celebrate in a more casual way.
Irish Cream Liqueur for St Patrick's Day by Olivia Gibbons
The Irish have introduced us to some of the finest alcoholic drinks ever to grace our cellars. Irish cream liqueur was invented in 1973 and has been sold in supermarkets by the popular branded name that you will be very familiar with. The very special recipe for Irish cream liqueur that we are sharing here was given to us by Olivia Gibbons, who was trained as a chef at Ballymaloe. Irish born-and-bred Olivia is in charge of managing the menu and preparing the food aboard one of our barges. The Shannon Princess cruises Ireland along the River Shannon, from Glasson to Killaloe.
- 300g dulce de leche
- 1 shot of ristretto coffee
- 100ml bitter chocolate at least 70%
- 1 tsp vanilla seeds
- 300ml Irish whiskey
- 1 Can condensed milk
- 150ml double cream
- Over a gentle heat in a saucepan – infuse the vanilla into the double cream.
- Remove the saucepan from the heat at just under boiling point.
- Now add the chocolate, ristretto and the dulce de leche stirring until melted, and the mixture is velvety smooth.
- Stir in the condensed milk and lastly the whiskey.
- Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for a few weeks.
Serve your Irish cream liqueur in the way it was intended by pouring over a couple of pieces of ice. For a twist on the classic presentation, add your Irish cream liqueur to coffee and finish with a good helping of whipped cream!
If you want to experience traditional Irish cuisine and culture in the country itself, why not visit Ireland? Find out about an Ireland cruise aboard one of our luxury barges.