Trolling through Tastespotting the other evening, I came across a recipe for DIY Irish Cream, and I thought that would be interesting to make. I really enjoy the occasional mug of hot cocoa with a shot of Bailey’s in it. These days, there is something sinister in the bottled stuff that gives me eczema on my hands, whether it be gluten or something else. So, I gave the homeade stuff a shot. I don’t think I’ll ever go back to the bottled stuff. This liqueur is thick, rich, creamy and fresh-tasting in a way that Bailey’s will never be. It makes a lot, so invite some friends over to help you out. Be sure to use very fresh eggs (the Chicago Farmstand & True Nature Foods both carry fresh, local eggs year-round), and the liqueur will last in the fridge for a month. Next time I make this, I think I’ll try using half & half instead of heavy cream, to lighten the caloric load and thin out the consistency a bit. And I may add some of the liqueur into my next batch of ice cream. Yum.
Serves: a lot – approx 20, 1oz servings
3/4 cup whiskey (I used Jameson’s)
1 cup sweetened condensed milk
1/2 cup half & half
2 T chocolate syrup
2 T instant espresso
1 T vanilla extract
1/4 tsp. almond extract
Add all ingredients except whiskey into your blender. Mix on low speed for a minute or two. Taste and adjust flavorings – adding more chocolate syrup or espresso as needed. Mix again, then add whiskey, blend slowly to mix, and pour into a bottle for refrigeration. Liqueur will keep for 30 days if properly chilled.