Friday, August 6, 2010

[Mixed Log] Homemade Irish Cream

Lisa pointed me to a recipe for homemade Irish cream awhile back, probably in the hopes that I would make some for her. Her gambit paid off, as I've made it for several parties since then, to much acclaim and inebriation.

I made a few tweaks to the original recipe. Instant coffee is anathema to my religion.

Sean's Homemade Irish Cream

  • 1.25 cup heavy whipping cream
  • 14 oz sweetened condensed milk
  • 2 cups Irish whiskey (Bushmills)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tsp cocoa powder
  • (Optional) 1.5 oz fresh brewed coffee/espresso
  • 1 pinch salt
  1. Blend cream, sweetened condensed milk, extracts, cocoa, and salt until mixed.
  2. Add whiskey in small batches, mixing between.
  3. Chill and enjoy! Lasts for a month or so refrigerated.
    • Yields about 1L.
    • You can use light instead of heavy whipping cream.
    • Vanilla/almond can be adjusted to taste.
    • A pinch of salt helps cut down the sweetness.
    • Around 18% alcohol by volume (36 proof).


    LisaBit said...

    <3333! This stuff is liquid gold, folks.

    Sean said...

    More like WD-40, but for pants. ^_~

    Anonymous said...

    Briand and I have discovered a variation, in the name of science!

    Instead of cocoa and extracts-

    2 tsp orange extract
    2 1/4 tsp vanilla extract
    1 tsp of cocoa mix (it needed the extra sweetness)

    We're drinking it right now. It is delicious!