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
Source: Nealey Dozier
Yields: 5 cups
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 pure 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.
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!
Source: Nealey Dozier
Yields: 5 cups
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 pure 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.
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!
