Irish Cream

Back when my husband used to work for the company that imports and distributes Bailey's and Guinness,  St. Patricks Day was like a holy day of obligation.  Every year, they'd leave work at noon and begin the celebration.  I would work a full day then take the train from New York City to meet up with him and his colleagues in South Norwalk, CT.   I'm not a beer drinker so Bailey's is my drink.  On the rocks, neat, in coffee, poured over ice cream... really if there is use for Bailey's, you can bet I will love it.  (Stay tuned for Bailey's buttercream tomorrow.)

Last night I was setting myself up to make Irish Car Bomb cupcakes and realized I had very little Bailey's left.  I remembered seeing recipes for home made Irish cream last year and it seemed pretty easy.  After a search or two, I found a recipe that seemed quick and simple enough. 

I made a few modifications.  Specifically, I thought the finished product was too thick, so I added a full cup of milk the next day.  I would say, start with the original recipe and thin it out with extra milk to your desired consistency, up to one cup. 

The taste is very smooth.   I used one cup of Irish whiskey, because I ran out.  I wish I'd used slightly more.  Though, one cup does give it sufficient bite.  If I were making, let's say an Irish Car Bomb, I think it would be just the right amount of whiskey given all the other alcohol that goes in there.   

I had enough from this recipe that I was able to bottle up some for friends.  The recipe yielded three bottles plus enough for me to pour in a glass for the picture.   As for the bottles, I used empty frappucino bottles.  Thank you to One Charming Party for the idea.   I was prepared to spend my morning shopping around for cute bottles.   If I were the crafty type, I probably would have made cute little labels for the bottles.   I'm certain the Irish cream tastes just as good in a plain glass bottle. 

Irish Cream 

adapted from 6 Bittersweets

• 1 teaspoon instant coffee
• 2 teaspoons unsweetened cocoa powder
• 3/4 cup heavy cream, divided
• 3/4 cup milk, plus extra as needed up to 1 cup
• 1 can sweetened condensed milk
• 1 tablespoon honey
• 1 to 1 1/2 cups Irish whiskey
• 1 teaspoon vanilla extract

In a small bowl or cup, mix together instant coffee, cocoa powder, and 2 tablespoons of heavy cream until smooth.  Using a blender, combine the coffee/cocoa mixture, remaining heavy cream, milk, condensed milk, honey, whiskey, and vanilla extract.   Blend on high for 20 to 30 seconds.  Transfer to a container, seal tightly and store in the refrigerator.  For the best flavor, let chill overnight to allow the flavors to come together.  Shake well before using.  If you find it to be too thick, add extra milk.  Can be stored for up to 2 months.