recipes

Irish Cream

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That’s it, folks. I officially can’t go back to drinking Bailey’s.

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Have you ever had homemade Irish cream? I hadn’t until I finally made it this month. I had assumed that Bailey’s was probably as good as it gets… could the homemade stuff really be that much better?

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Oh man, this is definitely better. It’s thicker and richer than Bailey’s, and has slightly less bite from the booze, but still has that classic Irish cream flavor.

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Did I mention that it’s super easy to make? Because it is. You just blend the ingredients together and… that’s it!

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And it’s really good in coffee. That’ll put some pep in your step! Or you might need a nap by noon. Your secret is safe with me.

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Irish Cream
Adapted from TheKitchn
Makes about 3 cups

1 cup Irish whiskey (I used Jameson)
1 (14-ounce) can sweetened condensed milk
2 teaspoons unsweetened cocoa powder
1 teaspoon instant coffee
1.5 teaspoon vanilla extract
1 cup heavy cream

Place first five ingredients in a blender (alternatively, in a 32oz jar and use a stick/immersion blender). Blend until ingredients are well-combined and the cocoa and instant coffee are dissolved, about 3o seconds. Add the cream and blend until combined, about 10 seconds. Do not over-blend or the cream will thicken. Refrigerate until ready to serve.

Notes
Storage: Irish cream will keep covered and refrigerated for about 2 weeks.
Variations: Amounts of ingredients can be varied to affect flavor; add more cream (or less whiskey) for a less boozy taste, add more or less chocolate, add more or less instant coffee, etc.

 

3 thoughts on “Irish Cream

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