Monday, March 17, 2014

Homemade Irish Cream

If I knew how easy it was to make Irish cream, I would have done it a long time ago. In the time it takes you to brew the coffee you will eventually spike, you can whisk together this liqueur. I am arming you with a very exciting and dangerous skill.


You literally just measure and whisk all of these ingredients together.




 CAREFULLY funnel into a sealed bottle for safe (refrigerated) keeping.


Pour into your coffee or over ice. Cheers and happy St. Patrick's Day!

Irish Cream
from www.browneyedbaker.com
makes 34 ounces

1 c Half & Half
1 2/3 c Irish whiskey (I used Jameson)
2 Tablespoons chocolate syrup
1 teaspoon instant coffee
2 teaspoons vanilla
1 tin sweetened condensed milk (14 oz)
- - -
1. In a blender or a large mixing bowl whisk together all ingredients until completely combined
2. Using a funnel, pour liquid into a glass bottle (with a stopper) or another well-sealed container
3. Serve over ice or in coffee; store in your refrigerator for up to two weeks

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