Whiskey has never been something my husband or I have enjoyed drinking. So, when we found ourselves with a bottle of whiskey, we just kind of let it sit with our other spirits, the bottle just collecting dust. That was, until I found a great way to repurpose this potent libation. And it seemed so fitting that St. Patrick's Day was just around the corner!
Bailey's Irish Cream is one of those yummy, creamy, chocolatey, drinks that is decadent and dessert-like. Its delicious on its own, mixed in a cocktail, or lending flavor to things like frosting or other dessert components.
The homemade version of Irish Cream has been traveling around the internet for quite some time and I happened across it, quite excitedly - figuring that even though the recipe called for Irish whiskey, I could substitute the Canadian whiskey I had sitting on my shelf. And I was right!
This homemade Irish Cream is delectable. My husband said it may just be the best tasting he's ever had. What's more, is that it came together in seconds. With the few fairly basic ingredients and an immersion blender, this recipe is complete before you know it. And it's the perfect concoction for the upcoming holiday.
Happy St. Patrick's Day!
Homemade Irish Cream
(Adapted from: Manu's Menu Blog)
Yield: Around 5 cups
1 1/2 c whiskey
1 14-oz can of sweetened condensed milk
1 c heavy or light cream (I used heavy cream)
2 T chocolate sauce (such as Hershey's)
1 t instant coffee
1 t vanilla extract
1 t almond extract
In a pitcher or large bowl, combine all the ingredients.
Mix with an immersion blender for about 15-20 seconds, until all the ingredients are well incorporated. Pour into a jar, seal and store in the fridge.
This Irish Cream will keep in the fridge, in an airtight container for around 2 months. Make sure to shake or mix a bit before using.