Easy Irish Cream
Stir up this fast and easy recipe for a potluck brunch. There's plenty of coffee flavor in every cozy cup.—Anna Hansen, Park City, Utah
Toasted Hazelnut: Pulse 2 cups half-and-half cream, 1 can dulce de leche or sweetened condensed milk, 1-1/4 cups hazelnut liqueur and 2 tablespoons instant coffee granules in a blender until smooth.
Butter Mint: Pulse 2 cups half-and-half cream, 1 can dulce de leche or sweetened condensed milk, 1-1/4 cups peppermint schnapps and 2 tablespoons butter extract in a blender until smooth.
Salted Caramel: Pulse 2 cups half-and-half cream, 1 can dulce de leche or sweetened condensed milk, 1-1/4 cups butterscotch schnapps and 1/4 teaspoon salt in a blender until smooth.
Chocolate Covered Cherry: Pulse 2 cups half-and-half cream, 1 can dulce de leche or sweetened condensed milk, 1-1/4 cups amaretto and 1/2 cup chocolate syrup in a blender until smooth.
Ingredients
- 2 cups half-and-half cream
- 1 can (13.4 ounces) dulce de leche or sweetened condensed milk
- 1-1/4 cups Irish whiskey
- 1/4 cup chocolate syrup
- 2 tablespoons instant coffee granules
- 2 teaspoons vanilla extract
- Hot brewed coffee or ice cubes
Directions
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1Pulse first 6 ingredients in a blender until smooth. Stir 1-2 tablespoons into a mug of hot coffee, or pour coffee and cream over ice.
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