It’s early in the morning and I just made chocolate-hazelnut Irish cream. I am not confident that I can resist the urge adding a shot to my coffee. For sure I should eat breakfast first! St. Patrick day is right around the corner and I was looking for a treat to celebrate this day that became a global party for Irish culture. What would be more obviously than Irish cream?
We are big fans of this creamy liqueur around here and indulge in a sip now and then, but stuck to the original with no good reason. First of all, it was time for a change in the flavor perspective and secondly homemade is always best. And it’s actually faster to mix up some chocolate-hazelnut Irish cream than driving to the store.
chocolate-hazelnut Irish cream
I wanted a hint of hazelnut and real chocolate. For the hazelnut flavor, I choose Frangelico a hazelnut liqueur, which may break the rule of using solely Irish whiskey. Mr. F calls me a kitchen anarchist anyways… I also heated up the cream so I can assure that all ingredients are melted and diluted. Besides, there is something therapeutic about melting chocolate in cream.
- 180 ml / ¾ cup heavy cream
- 30 g / 1 oz. semi sweet chocolate
- 3 Tbsp. light brown sugar
- 1 tsp. vanilla extract or the scraped out seeds of one vanilla bean
- ½ tsp. granulated espresso powder
- 120 ml / ½ cup Irish whiskey
- 120 ml / ½ cup hazelnut liqueur like Frangelico
- Add cream, chocolate, brown sugar, vanilla, and espresso powder to a medium saucepan. Warm over medium heat until the mixture is hot (not boiling) and the chocolate and sugar dissolves.
- Pour cream mixture into a blender and add the whiskey and hazelnut liqueur. Blend until well combined.
- Store in your refrigerator. This is very creamy and thick, add a slug of milk if you prefer it thinner.