Homemade Irish Cream.
Boozy and fabulous?
Whatever you want to call it, it’s awesome.
No processed ingredients. About as scratch as you can make it without milking the cow or distilling the whiskey yourself.
I decided to make my own Irish cream at the last minute so I had my dear Mr. Hot Stuff pick up a bottle of Irish whiskey on his way home from work yesterday.
(PS – sorry about the photo quality, it was REALLY cloudy and dim when I was taking the pictures)
This morning, I went to work.
See, here’s the thing – I looked online for recipes but I couldn’t find one without sweetened condensed milk, chocolate syrup, instant coffee, and other non-scratch ingredients. I mean not like I’m wanting to distill the whiskey myself, but I think you get what I mean.
So – my homemade Bailey’s Irish Cream recipe has the following:
Irish Whiskey, heavy whipping cream, cold brew coffee concentrate, 63% dark chocolate, vanilla extract, sugar, and that’s it.
The first step is to melt the chocolate with a wee bit of cream to help it mix in.
I use Guittard 63% dark chocolate chips. I love them, though I wish I could find some darker chocolate chips that don’t cost an arm and a leg.
All melted and combined! You want to gradually add more cream whilst stirring (sorry I didn’t get pics of that part). If you try to add this to the cream, it will never mix in.
In the meantime, combine your cream and sugar and gently heat until the sugar is dissolved.
Blend it up together to make sure there are no chocolate particles left behind. Go easy on this step – you can very easily end up with chocolatey whipped cream if you aren’t careful!
Then, add your whiskey, cold brew coffee & vanilla, & pulse real quick to incorporate.
Voila! Homemade Irish Cream
I had to taste test it of course. To make sure it wasn’t poisonous. The sacrifices I make for this family… I’m telling ya!
Bethany (a slightly tipsy housewife)