For about 15 years now, it has been a tradition of mine to make homemade Irish Cream for family and friends. An old friend gave me the recipe, which I’ve tweaked here and there over the years. It doesn’t have the shelf life of commercial Irish Creams like Bailey’s. It should last a couple of weeks if you manage not to drink it over that period of time. In my humble opinion, the homemade variety is creamier and more flavorful.
One thing. Yes, this is made with raw eggs. I know some people are a bit squeamish about that but if you use fresh eggs it should be fine. Plus, the whiskey acts as a preservative. But if you must leave the eggs out, add a bit more heavy cream and blend a little longer.
Here are the ingredients:
1 cup heavy cream
1 cup Irish Whiskey
1 can of sweetened condensed milk
1 tbsp instant coffee (one of its few uses) You could let a couple tablespoons of dark roast coffee steep in a couple tablespoons of water overnight. Strain out the grounds and use the liquid. For me, since it is not a central flavor, the instant coffee works fine.
1 tbsp chocolate syrup
1 tbsp vanilla extract
1 tbsp almond extract
Just add all ingredients into a blender and blend at high speed for 30-45 seconds. You can serve right away but it will taste even better then next day.
I like it over ice or as a creamer in coffee. Enjoy!
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