Canada Cream

March 26, 2023
0 Ratings
  • Prep time 5 minutes
  • makes ~1.5 to 2 liters-ish
Author Notes

So this is exactly like Irish cream and is in fact based on the Irish cream recipe from this site, but with a few adjustments to fit my Canadian tastes. I found using the sweetened condensed milk like in the original recipe made the drink too sweet and you couldn't taste the whisky, so I swapped it for a can of unsweetened evaporated milk and sweetened it to taste with maple syrup.

Regarding whiskey, use the good stuff. Maybe it's because there is less sugar in this recipe, but you will be able to taste the booze in the final drink, so pick something you like. I had bottles of the Bearface 7-Year-Old Triple Oak sitting around, and I found that works quite well.

Finally, the final product will be quite thick (just look at the ingredients). I usually have trouble drinking more than half a glass at a go, but it's nice thinned with a bit of milk or in coffee.

Here is a link to the original recipe:

What You'll Need
  • 1 cup Whipping Cream (30 - 36% milk fat)
  • 354 milliliters (1 can) evaporated milk
  • 1 cup Candian Whiskey
  • 1 teaspoon unsweetened dark cocoa powder (non-dutch if possible. best quality)
  • 1 teaspoon instant coffee
  • 1 teaspoon liquid vanilla extract (best quality)
  • 1/4 -1/3 cups maple syrup (use a good quality syrup, like the old number 1 or a grade a)
  1. Original instructions were to toss everything in a blender and blend until well mixed. My blender has to be washed by hand and I am usually too lazy and put it all in the serving vessel and then use a stick blender to mix it, I find that part of the whipping cream separates a little, fold that back in at the end and the texture will be a little lighter than it usually would. This will keep for 3-5 days.

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