Ingredients

The following ingredients have 1 Servings
  • 3 1/2 cups whole milk
  • Seeds from 1 vanilla pod
  • 1 ounce cacao nibs (1/4 cup)
  • 1 cup granulated sugar
  • 1 teaspoon (5 grams) sea salt
  • 1/2 ounce freshly coarse-ground coffee (3 tablespoons)
  • 1 3/4 cups Irish whiskey, such as Bushmills Black Bush
  • 2/3 cup heavy cream

Instruction

  • Sterilize a reusable glass bottle and cap by boiling it in hot water.
  • In a small saucepan, bring the milk, vanilla seeds, and cacao nibs to a simmer. Hold it at a gentle simmer, just so there are a few bubbles here and there, for 30 minutes.
  • Strain the mixture through a cheesecloth-lined strainer. Return the liquid to the pan along with the sugar and salt and gently simmer until it's reduced by about half, so you should have about 2 cups total, which may take as long as an hour. Turn off the heat and let the mixture cool for a minute or so.
  • Add the coffee to the milk mixture, stir well, and let rest for 5 minutes. Strain the liquid through a fine sieve or tea strainer and then let cool completely.
  • Stir the whiskey into the milk mixture. Pour it into a blender or use an immersion blender directly in the saucepan and slowly and steadily pour in the cream as you blitz the mixture for 20 seconds.
  • Stop the blender, pour the finished lrish cream into the sterilized bottle, and then seal it. Tuck it in the fridge until chilled through.