From an interview with Dermot O’Brien.
Dermot’s parents emigrated from Ireland and he’s thankful they chose to come to Canada to raise their five sons. Dermot is a creative writer with RBC Ventures and enjoys bringing the Arrive message to life through ad campaigns and newcomer success stories.
Irish-Canadian Cream
Ireland is renowned for storytelling, music and hospitality – and its whiskey and dairy. My mother was born in Dublin, home of the Whisky Museum, and my father was born in Listowel, County Kerry, where the cows that dot the rolling green hills famously produce among the world’s creamiest milk. The combination of Irish whiskey and cream (along with a few supporting ingredients) has become a global holiday favourite known as Irish Cream liqueur. Each year, we make our own homemade version. We use real Canadian maple syrup instead of chocolate syrup to make our Irish-Canadian Cream.
Ingredients required to prepare Irish-Canadian Cream
- ¾ – 1 cup heavy cream
(Devon cream is excellent, but according to our local grocer, unavailable in Canada due to COVID. We used whipping cream this year) - 2 cups of almond milk (vanilla)
- 1 cup sweetened condensed milk
- 1 ½ – 2 cups of Irish whiskey
- A goodly pour of real maple syrup
(most recipes call for a couple of tablespoons of chocolate syrup) - 1 teaspoon vanilla extract (real is best)
(Some recipes call for instant coffee granules, but we leave them out)
How to prepare Irish-Canadian Cream
It’s super easy and takes fifteen minutes tops.
- Combine all ingredients in a blender for 20 to 30 seconds.
- Store in a mason jar or tightly sealed glass container and refrigerate.
- Shake well before serving.
- Enjoy on ice, in coffee (if you prefer a warm festive drink) or pour over ice cream for a delicious adult dessert.
