It’s my most searched recipe every time December rolls around.
(To tell the truth, I was searching for it myself this past weekend – which is what prompted me to re-publish it.)
Instead of directing all you kind Googlers to a poorly formatted blog post from December 2008, I decided it was high-time to republish my Homemade Irish Cream recipe.
Homemade you say???
You bet! Why buy it when you can make it? This recipe yields 3 times the amount for 1/3 of the price. I promise you’ll swear off the bottled stuff once you’ve tried this do-it-yourself version – plus, do you know how handy it is to have fresh Irish Cream on hand?
Irish Cream Coffee. Irish Cream Cheesecake. Irish Cream Hot Chocolate. Irish Cream Fudge. Irish Cream Cappuccino. Irish Cream Tiramisu. Irish Cream Mini Cupcakes. Irish Cream Truffles. Oh My!
This oh-so-good liqueur is also a serious contender when you’re out to impress… when was the last time you were served homemade Irish Cream on the rocks? (Serve it in an old fashioned carafe so there’s no doubt you made it from scratch – and be sure to drop it into the conversation at least twice.)
BONUS: It’s perfect for gift giving! Simply grab sterilized glass milk bottles or mason jars and fill to the brim with the delicious concoction. Attached a handmade gift tag and be sure to note that the product must be refrigerated (and add a 1-month expiration date).
Let’s toast with an ol’ Irish saying ~
May your home always be too small to hold all your friends.
1 cup half and half cream
1 (14 ounce) can sweetened condensed milk
1 cup Irish whiskey (can substitute Canadian or Scottish, I won’t tell!)
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
In a blender, combine cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator for up to one month. Shake well before serving. Serves 16.