homemade irish cream

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!