Home-Made Irish Cream!
Posted by Jill Bosich on
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!
According to drinks.ng, the process of making authentic Irish Cream came with a tremendous amount of trial and error! "The story of Bailey’s began with David Dand, the Godfather of Bailey’s, in Dublin in 1974. Dand had the vision of offering the world something different, so he set about looking for the perfect recipe for mixing alcohol with cream." They go on to say, "Working with a team of technical experts that included David Gluckman, Tom Jago, Steve Wilson and MacMcPherson, Dand worked for three years on creating the perfect solution."
"Their first attempt was done with a kitchen mixer, but both substances soon separated when bottled, despite being absolutely sweet to the palate.
Finally, on November 26th 1974, by way of an accident, Bailey’s Irish Cream Liqueur was born. A stroke of genius which saw the addition of a little chocolate, vanilla and burnt sugar, led to the breakthrough that helped Dand and his team mix the two unlikely liquids together." And so it is, the emulsified elixir was born and as they say, the rest is history. Here's how to make your own!
Ingredients
- 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
Instructions
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.
Notes
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 low/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.
Adapted Fromt: Bake, Play, Smile