When Baileys Irish cream debuted in 1971, I was a preteen. Move forward 10 years and I ‘think’ I had my first sip. It was sweet enough for a young adult to enjoy. It has been years, dare I say decades, since I last had a sip of Irish cream until now. I didn’t have a cocktail planned for Friday night to celebrate St. Patrick’s Day when I saw an Instagram story on homemade Irish cream. I was intrigued. After sleuthing the web and picking some ingredients from various sites, I came up with my own version. And let me tell you, on its own, it is the perfect after-dinner drink (think dessert) and it’s really quite yummy. This isn’t the first time I have wandered off the food blog. I have written about homemade limoncello, rhubarb gin, kumquat vodka. Irish cream is lovely on its own with ice but if you enjoy it mixed in a cocktail, visit this site. Tune in to tomorrow’s Friday Night Cocktail video (on my Instagram and my Facebook) to find out how I’ll use this cream. Sláinte! 🙂
you will need
1 2/3 cups Irish whiskey
1 cup of half & half (10% cream)
1 can sweetened condensed milk (I used dulce de leche)
1 tablespoon cocoa powder
1 teaspoon instant coffee (espresso)
2 teaspoons vanilla extract
method
In a blender, add all ingredients and whiz until well combined. 
Refrigerate for up to two weeks. Shake well before consuming.
the culinary chase’s note:
This was one of the easiest drinks I have ever made. Enjoy!
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