• Irish cream:
  • 250ml single cream
  • 1x 397g tin condensed milk
  • 350ml Irish whiskey
  • 1 tsp Camp coffee essence
  • 1 tbsp chocolate sauce
  • 1 tsp vanilla essence
  • 1 tsp almond essence
  • Amaretto:
  • 250ml water
  • 225g caster sugar
  • 100g brown sugar
  • 500ml vodka
  • 2 tbsp almond extract
  • 2 tsp vanilla extract
  • Candy Cane Vodka:
  • 500ml Vodka
  • 6 Candy Canes
  • 1 vanilla pod


  1. Irish Cream: pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste.
  2. Amaretto: combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes to room temperature.
  3. Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
  4. Candy Cane Vodka: pour vodka into a jar with a lid. Add 6 candy canes, so the liquid covers them. Allow to sit in a cool, dark location for 3-4 days, shaking periodically.
  5. When ready, take out the candy canes. Seal in a jar, store in a cool, dark location until using.