Hazelnut Irish Cream

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Hazelnut Irish Cream to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Hazelnut Irish Cream, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 (14 ounce) cans can sweetened
• condensed milk (save the can)
• 1 (13 ounce) jar chocolate
• hazelnut spread
• 1 tablespoon vanilla extract
• 1 (12 fluid ounce) can evaporated
• milk
• 2 cups heavy cream
• 2 cups half-and-half cream
• 1 (750 milliliter) bottle Irish

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

whiskey In a large bowl, whisk together the sweetened condensed milk and hazelnut spread until well blended

Step 2: Technique & Execution

Gradually whisk in the vanilla, evaporated milk, cream, half-and-half and Irish whiskey

Step 3: Technique & Execution

Pour into containers and store in the refrigerator for at least 1 day before serving

Step 4: Technique & Execution

Shake or stir before serving.