Wednesday, December 24, 2014

Last Minute Xmas Prep: Homemade Irish Cream

It's delightful, it's delicious, it's de-lovely. – Cole Porter 

This was NOT gifted, unless you count gifting to me...
A 750ml bottle of Irish Whiskey will yield 2-3 of these carafes.

Some things bear repeating, much like all those seasonal activities we put ourselves, and our families, through this time of year. This is definitely on the good side of those activities, and can probably help dull the pain/annoyance of those that aren't! I usually make this once a year.

Many moons ago (about +20 years), Eagle had a wee liqueurs recipe fold-out book stuck on top of their sweetened condensed milk can lids. I believe it was for the Christmas season, included to move more product.

My little fold-out is stained, torn and tucked inside one of my cookbooks that are still packed away. Thank goodness I still have it, because I haven’t seen it on their cans for many years. That’s a real shame.

All of the recipes sounded fantastic. I think there was four or five in total. I do remember one more. It was for a chocolate mint liqueur. I couldn’t find it with a Google search so you’ll have to believe me. It was there. This is by far the best homemade Irish Cream I have ever had. It never—I say never—lasts as long as you would hope.

Note, it’s “Irish” Cream. That means buying Irish whisky. Regular whisky will not yield the same result. Nor will scotch.

I never fiddle with this recipe, but I’m torn between the optional ingredients. Last year I used the coconut extract. This year it was vanilla. Each yields a slightly different result. Of course you can choose to use neither.

A 750 ml bottle of Irish whisky will yield 3 batches if using 1 cup, or 2 batches using 1.5 cups. Go for the stronger, although be advised it has a sneaky kick!

Keep your liqueur refrigerated once it's made. The recipe card said it will last for a month, but I doubt it will make it past a few days at most. Great stuff. Amazing taste. I have some in the ‘fridge right now...

So, get thee to a liquor store!

Homemade Irish Cream
Prep: 10 min  |  Yield 5 cups (1.18L)
1 300ml can sweetened condensed milk
1 to 1-1/2 cups Irish Whiskey (depending on how strong you want it)
1 cup 10% cream (cereal cream / table cream)
3 eggs
1 tbsp chocolate syrup (like you get for sundaes)
1/4 tsp coconut OR vanilla extract, optional

 Mix all ingredients together in a blender until smooth. Strain if desired. I do not.

Bottle and let sit for one day before use (yeah, right…). 

Keep refrigerated and shake before pouring. Homemade Irish Cream can be refrigerated for up to one month.

Feel free to comment. They’re always appreciated. I’ll answer quickly and as best I can. Feel free to share this post. All I ask is if you repost, please give me credit and a link back to the original on this site.

1 comment:

  1. Your site is awesome! Thank you for sharing and inspiring!