Tis the season for a little potent potable to sip. Here’s a super quick recipe to make your own homemade Irish cream and it is delicious! I gave this as gifts a few years back and it was a huge hit! Homemade Irish cream? Who does that? You can!
- 1 tsp instant coffee
- 1 cup (240g) cream
- 395 g can condensed milk
- 1 2/3 cup (375g) of Irish whiskey
- 3 tbs (45g) chocolate topping or syrup
- 1 tsp vanilla extract
Mix the coffee granules with 2 T. of boiling water and allow to cool completely (this step is optional - but recommended for a smooth result). Place all ingredients (including the cold coffee liquid) into a blender. Very slowly increase to medium speed for 20 seconds or until just combined (see notes). Pour into sterilized glasses, seal and place into the fridge. Keep unopened in the fridge for 2 months.
Please note: certain blenders (generally the powerful ones) can curdle the mixture slightly as they 'whip' the cream - but don't worry! Start your blender on a medium speed and increase slowly. If you notice this happening, turn the speed back down and continue to blend until just combined. If your mixture does appear curdled, simply pour it through a sieve and then allow the drained liquid to settle. Scrape any excess off the top with a spoon.
Credit: Bake, Play, Smile