Monday, January 7, 2013

Homemade Irish Cream Liqueur


No, this 'aint store-bought (though I don't have anything against Bailey's).

But this is easy and fun to make.  Plus, it'll yield more so it's cheaper.

It's just a matter of dump...

...and mix.  For you lazy people, you can even use a blender.

Then, you can enjoy it as you would regular Irish Cream.  Neat, on the rocks, to sweeten and spike your coffee, over ice cream, over your partner...Ahem.

Use it for making cocktails or shots.  I'm not a big shot person by any means but I had some leftover from the two bottles I filled so I made a simple shot to greet those who came over to have Christmas dinner with us. 

I doubled the recipe and that was enough to fill two 750ml bottles.  That left me with almost 2 cups of extra sweetness to enjoy.  Thinking back now, I could have used that as a base for some more boozy ice cream.  Next time.

Irish Cream Liqueur

  • 6 oz Heavy cream
  • 14-oz Sweetened condensed milk
  • 14 oz Irish whiskey (or other whiskey, bourbon, rye)
  • 1 tbsp Instant coffee granules
  • 2 tbsp Chocolate syrup

Add all ingredients to a blender and mix briefly until fully mixed.  Pour into clean bottles, seal and store in the refrigerator for up to 2 months.


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