Dec312009

Homemade Irish Cream

At my last bookclub meeting, one of the ladies brought some “Homemade Bailey’s” (as she called it). I wasn’t sure if I had actually had Bailey’s before, to be honest. I’d had Kahlua, which I thought was similar. I’d always imagined Bailey’s to be minty. I don’t know if it is the whole Irish-green-mint association process that sparks off in my mind or what.

Homemade Irish Cream

At any rate, I tried Kelly’s concoction and it was good. I told myself that I, too, would make some Irish Cream.

Today was the day.

In anticipation for New Year’s Eve tomorrow, I wanted to mix up something a bit festive. Normally I’m one who strays from the recipe card, finding ways to insert my own twist to cast of characters. This time, I was good, and followed the recipe. I figured if I was going to spend close to $30 on a bottle of liquor, I didn’t want to waste it with one of my haphazard “interpretations” of a recipe I had not even tested yet.

I found many variations for Irish Cream, but decided to go with this one from One Perfect Bite:

Irish Cream Liqueur

Ingredients:
1-1/2 cups whiskey (i.e. Jameson’s Irish whiskey)
1 (14-oz.) can sweetened condensed milk
2 cups heavy cream
2 tablespoons chocolate syrup
2 teaspoons instant coffee
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract

I mixed everything in a 4-cup glass measuring container that had a small spout, anticipating the pouring process from the container to my rinsed and empty cherry DaVinci syrup bottle. See, I’m an eager, impatient lady sometimes, when I’m bustling about the kitchen. I had to remind myself to be slow, stir careful and pour patiently. Good girl.

End result? Yummy. It’s a whiskey-tastin’ treat, yes it is. I filled my syrup bottle nearly to the top, and had about 1 cup of leftover. Frank and are sipping the extra right now over ice.

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