Homemade Irish Cream, Liquer Recipe

[Ayeshalan]

I found this on the web, and finally have all the ingredients to try it.

(Bailey's) Irish Cream

1 cup heavy whipping cream

14 oz (1 std can) sweetened condensed milk

1 2/3 cup Irish whiskey (I'm trying Bushmills)

1 teaspoon instant coffee (I'm going to skip this one)

2 tablespoons chocolate syrup

1 teaspoon vanilla

1 teaspoon almond extract

Combine all ingredients in a blender, blend on high for 30 seconds. Bottle in a tightly sealed container, refrigerate. Keeps for two months.


I'll let you know how it goes! If it works well, I think I have another thing to add to my collection of holiday goodie cooking.

[Seian]

I wouldn't skip the coffee! It does a lot to bring out the chocolate flavor. Mind you could probably get away with just brewing some strong coffee if you don't keep instant around.

[Ayeshalan]

I made up the first batch and it seems pretty close -- although the flavor of the Irish whiskey comes through more strongly than it does with Bailey's, I think. I'm thinking about cutting back on that just a little, maybe reducing to 1-1/3 or 1-1/2 cups.

Maybe I'll use the instant coffee on my next try -- the AeroPress method we use now produces what is basically espresso or super-concentrated coffee, so that would probably work quite well.

[Seian]

Did you find it cost less than buying premade irish cream? Of course if it tastes better than some commercial brand it's worth it.

[Ayeshalan]

Y'know, I haven't tried to figure that out ... I'll have to run some numbers and find out!