Homemade Lindt Irish Cream

This delicious dark chocolate-infused drink only takes minutes to make.

5 minutes
8 people


  • ½ cup (125mL) 35% whipping cream
  • 3 squares (30g) Lindt Excellence 70% Cacao Dark Chocolate, chopped finely
  • ½ cup (125mL) 2% milk
  • 1 10-oz (300mL) can sweetened condensed milk
  • 1⅔ cups (400mL) Canadian whisky (such as Gibson’s Canadian Club™, Crown Royal™ or Wiser’s™)
  • 1 tsp (4mL) instant espresso granules (or instant coffee powder)
  • 1 tsp (4mL) vanilla extract
  • ½ tsp (2mL) almond extract


Step 1.

Heat cream on stovetop in a small pot over medium heat until just before it simmers. Do not let it boil or the cream will scald.

Step 2.

Remove from heat and add chopped chocolate. Let stand for 1 minute before stirring to combine well. Let cool.

Step 3.

Whisk remaining ingredients together in a large bowl until frothy. Whisk in cream and chocolate mixture, then pour into a sealable bottle and store in the fridge for up to 2 months.


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