Carolans Recipe

Bloom coffee

In a small heatproof bowl, combine the instant coffee granules and 2 tablespoons of the whole milk (from the 1/2 cup). Stir to form a smooth paste so the coffee dissolves fully with no lumps.

Dissolve cocoa and sugar

Add the cocoa powder and brown sugar to the coffee paste and stir until a smooth syrup forms. If mixture is too thick, warm gently in the microwave for 10–15 seconds and stir again to fully dissolve the sugar and cocoa.

In a medium bowl or pitcher, whisk together the heavy cream, sweetened condensed milk, remaining whole milk, vanilla extract, almond extract, and salt until homogeneous and slightly thickened.

Slowly pour the coffee-cocoa syrup into the cream mixture while whisking continuously to ensure even distribution and no lumps.

Taste the mixture for sweetness and coffee/chocolate balance; adjust by adding up to 1 teaspoon more vanilla or 1 tablespoon more brown sugar if desired, whisking to incorporate.

Once the dairy-flavor base is uniform, slowly whisk in the Irish whiskey and brandy (if using) in two additions, mixing thoroughly after each addition so the alcohol emulsifies into the cream base.

Transfer the finished Irish cream to a clean sterilized 500–750 ml bottle or jar with a tight lid. Seal and refrigerate for at least 4 hours (preferably overnight) to allow flavors to meld and for the texture to settle.

Before serving, gently invert the bottle a few times to recombine any settled components. Shake lightly each time before pouring; do not vigorously shake for long periods to avoid over-thickening or whipping the cream.

Serve chilled over ice, in coffee, or use in cocktails. Garnish servings with a dusting of cocoa or nutmeg and optional dark chocolate shavings.

Refrigerated storage: keep refrigerated and consume within 2–3 weeks. Shake gently before each use.