How to make your own Irish cream
Most liquor cabinets have a bottle of Bailey’s, but it is just as easy — and far more delicious — to whip up your own Irish cream.
Irish cream liqueur is a luxurious accoutrement to a variety of beverages that adds a hint of sweetness and a swirl of creaminess. Most liquor cabinets have a bottle of Bailey’s standing at the ready, but it is just as easy — and far more delicious — to whip up your own Irish cream.
The mixture of your favorite Irish whiskey, cream, condensed milk and a splash of cocoa creates a smooth aperitif that is perfect in coffee or sipped on the rocks. Once prepared, homemade Irish cream can last in the refrigerator for up to a month, and can be used not only in beverages — hello, White Russian! — but also can be used in your favorite desserts, like cake frosting or French toast. This recipe makes approximately 3 ½ cups.
Makes 3 1/2 cups
1 teaspoon unsweetened cocoa powder
1 teaspoon instant espresso or coffee powder
1 cup whipping cream (half and half can be substituted for a slightly “thinner” result)
1 14-ounce can sweetened condensed milk
½ teaspoon vanilla extract
1 cup Irish whiskey (use a smooth variety like Tullamore Dew)
In a bowl, combine cocoa and espresso powder with a spoonful of cream. Mix together until a paste forms.
Continue to slowly add cream until mixture is loose enough to add remaining liquid. In a pitcher, whisk the cocoa/coffee/cream mixture with the can of condensed milk, whiskey and vanilla until well blended.
Cover and chill in the refrigerator. Will keep for up to a month.