Russell’s Irish Créme
A family favorite recipe.
This is a recipe I got from my father, who got it from a cousin, who got it from … It’s one of those passed on through the family and the origin has gotten lost over time. Whoever is responsible, I thank you! It’s delicious on its own, or in coffee, or however you prefer to use a créme liqueur. Double the ingredients to double the batch. Simple!
Ingredients for a Single Batch
1 8oz Half & Half (1 cup)
1 Can Sweetened Condensed Milk
1 Cup Bourbon
2 Tbs Hershey’s Chocolate Syrup
1tsp Vanilla Extract
1tsp Coconut Extract
Blend all ingredients well (a whisk works nicely!), dispense into a fancy, corked bottle & refrigerate.
Shake well before serving and enjoy! Keeps 2-3 weeks.
Note: Some will contend that this is not a proper “Irish” créme if it’s not made with Irish Whiskey. Technically, that may be true, but since we’re mixing the alcohol in with all sorts of other things, middle-shelf bourbon works just as well as a more expensive liquor, and when we’re making large batches to gift to friends and family, well …. Besides, it’s been called “Russell’s Irish Creme” for a long time, and I’m not about to change the name or the recipe now. Drink a couple, and you won’t care what it’s called. 🙂
Download PDF File (Includes Label Art)
