Peppermint mocha Irish cream

By Mary Berg
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Peppermint mocha Irish cream

Total Time


  • 1 cup whipping cream
  • 1 (300 millilitre) can sweetened condensed milk
  • 1-3/4 cups Irish whisky
  • 3–4 tablespoons chocolate syrup
  • 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract


  1. Pour the whipping cream, sweetened condensed milk, whisky, and chocolate syrup into your blender and give it a bit of a blitz. In a small bowl, combine the espresso powder with the vanilla and peppermint extracts. Add this to the blender and blend on high for 30 seconds. 
  2. Divide your Irish Cream into as many tightly sealed containers you’d like, and store in the fridge.



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