Two days until St. Patrick’s Day, folks. What are you making? I’ll be participating in a competitive “Corned Beef and Cabbage” dual with Mrs. Thompson. She may have experience working in her favor, but I’ve got whiskey working in mine.
Maybe if I spike this homemade Irish Cream strong enough, she’ll be too drunk to win? Then again, maybe I will (be too drunk, that is).
P.S. This recipe may not be Southern per se, but I’ve never met a Southerner who didn’t like his whiskey. Maybe next time I’ll throw in some Bourbon instead and declare it “Southern Cream.” That’s a pretty good excuse to make it again…
HOMEMADE IRISH CREAM
2 cups half-and-half
1 (14 ounce) can sweetened condensed milk
1 1/4 cups Irish whiskey (or, to taste)
1/4 cup strong coffee
4 tablespoons chocolate syrup
1 tablespoon vanilla extract
Mix all ingredients in blender or food processor. Store in a sealed bottle in refrigerator for up to one month. Serve straight up, over ice cream, or in coffee. YIELD: 5 cups
Note: This beverage only gets better with age, so allow 24 hours for the flavors to “marry,” if you’ve got the time. If not, enjoy immediately. Then make some more!
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{ 5 comments… read them below or add one }
Bring it on! Can’t wait to try your motion potion, and by the way, when you two moved back, that was the only win we cared about. .. Much love as you woo the world,…we are so proud and in awe (of both) of your accomplishments. Early on with our boys, it wasn’t about the quality: if you tossed food in the air, they would snap at it! Welcome to our world…be brave! Hugs, Mrs. T.
SHUT UP. It never even occurred to me you could make your own Irish cream. PS, we have some kind of ESP going here, b/c read my new post–http://lilikoiandthyme.com/2010/03/mini-malasadas-spiked-kona-coffee/ . I think my coffee & donuts want to get together with your Irish cream. Yumm.
Oh my. That sounds heavenly. I always wondered what exactly Irish Cream was and was always positive that whatever I could buy in a supermarket with that label was not going to do it justice. But this sounds exactly like what I would like to put in my coffee (I suppose I should qualify that with after dinner and not in my travel mug
).
Re: “southern cream,” I’ve got a pretty dependable bourbon cream recipe, but like a lot of homemade drambuie recipes, the wrong whiskey can tip the scales, so feel free to add the new stuff after you’ve put in everything else and tasted it–it may not need anything else if the flavors of your bourbon come through with enough balance, but in my experience, with the sort of cheaper whiskeys that are apropro in cream-makin’, you’ll want to be wary of rougher spiciness or just dull oak’n'corn-flavor.
2c + 1T bourbon (here, Old GrandDad)
1 (14oz.) can sweetened condensed milk
1/2c half and half
1/2c heavy chream
2 T choc. syrup
1t instant coffee
1t (at most) vanilla extract
1/4t (at most) almond extract
1/2t angostura bitters1
Logan – thanks for sharing!