Homemade Irish Cream

Homemade Irish Cream

St Patrick’s Day is right around the corner, and what better way to celebrate the holiday than with this Homemade Irish Cream. If there’s one liqueur I really love, it’s got to be Irish Cream. I enjoy sipping it plain, or stirred into a nice, hot cup of coffee. I should probably warn you though – this recipe makes a rather strong liqueur, so you may need to adjust the amount of whiskey you add a bit. I would start with adding one cup of whiskey, and then adding up to 1/2 cup more -depending on your taste.

Now even though I enjoy Irish Cream “as-is”, I’m not planning on drinking all of this liqueur. I plan on using at least some of it in a couple of treats that I plan on baking in the next few days. Of course, I’ll post the recipes and photos of the baked goods here on my blog, once I finish making them, so stay tuned…

~Enjoy~




Homemade Irish Cream

1 (14 ounce) can sweetened condensed milk, or 14 ounces of homemade sweetened condensed milk (recipe below)
1 1/2 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract

Directions:
Combine all ingredients in a blender. Blend on high power for about 20-30 seconds.
Store tightly sealed in the refrigerator. Shake well before using.

Makes approximately 25.4 fluid ounces.



Homemade Sweetened Condensed Milk

1/2 cup cold water
1 1⁄3 cups nonfat dry milk powder
3/4 cup granulated sugar
1 teaspoon vanilla extract

Directions:
In a medium bowl, stir milk into cold water. Microwave on high for 1 minute. Stir in sugar & vanilla extract. Refrigerate and cool before using.

Yields approximately 1 and 1/3 cups.

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