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Tuesday, December 30, 2014

Chew on This | Homemade Irish Cream

Happy (almost) New Year!!

Want to ensure that your New Year is toasted and celebrated to perfection? Well, I've found the perfect drink to help you ring in 2015 with style, and fantastic flavor. Homemade Irish Cream - holy moly! Mimi and I made several batches of this tasty concoction to deliver to family and friends over Christmas. It has been gushed about ever since.

Irish Cream is so easy to make, there is absolutely no reason why you shouldn't be toasting the start of 2015 without it! Make it today and share the goodness!


Here's the recipe:

Homemade Irish Cream
(recipe via, and very slightly adapted, from design*sponge)

1 C strong coffee
1 1/2 C heavy cream
1 T cocoa powder
1 T granulated sugar
1 T honey
1 t vanilla extract
1 t almond extract
1 can (14 ounces) sweetened condensed milk
2 C Irish whiskey

In a medium sauce pan, bring your coffee to a simmer. Add in your heavy cream, cocoa powder, sugar, honey, vanilla and almond extracts to the coffee and whisk to combine thoroughly. Simmer these ingredients over low heat for approximately 20 minutes, whisk often. After 20 minutes, remove the pan from the heat and whisk in your sweetened condensed milk. Pour this mixture into a mixing bowl (heat-safe: metal, glass, or ceramic bowl) and allow to cool for about 5 minutes. Finally, add in your whiskey!!  Stir, stir, stir. You're done! 

Serve Irish Cream over ice - my favorite way to enjoy this amazing concoction. Or, enjoy in your coffee, tea, over ice cream...the possibilities are yours to create. Transfer any unused Irish Cream into a lidded container and store in the refrigerator. Irish Cream should be used within two weeks, or so. After being stored in the refrigerator, you may have to give your Irish Cream a shake before serving, to distribute and break up some of the cream. Enjoy!!

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