There are many recipes for Irish Cream, this is a particularly simple method and is easily customisable. For this recipe we used a Hotel Chocolat sachet of 85% dark hot chocolate which gives small ‘chips’ of chocolate that are small enough to float in the drink and large enough to give an extraordinary texture.
Ingredients:
- 700ml Whisky
- 600ml Whipped cream
- 200g Granulated sugar
- 100ml Strong black coffee
- 35g Sachet of 85% Dark Chocolate from Hotel Chocolat
Slow Method:
- Add the sugar and whisky into an open-top jar and shake until the sugar has dissolved.
- Add the remaining ingredients and test for taste. Add extra sugar if needed.
- Your Irish Cream is now ready for drinking, take note of the whipped creams shelf life.
- Keep in a cool place and shake before serving.
- Enjoy your Chocolate Chip Irish Cream.
Mark’s Top Tip: Try substituting the Whisky for Rum, or Brandy. Try taking out the coffee and add Cointreau to give you an Orange Irish Cream or Ameretto for a hint of almonds. For Mint Chocolate Chip Irish Cream add in some Creme de Menthe. If you have difficulty obtaining the Hotel Chocolat sachets use powdered cocoa or hot chocolate, you won’t get the chocolate chips but it will still be delicious. Another alternative to the cocoa would be to use a tablespoon of Nutella (or other spread including smooth peanut butter) dissolved in a small amount of hot water.