Monday, February 22, 2010

Supreme Irish Cream

Do you love the sweet silky flavor of a cup of Irish Cream at dessert, but can't stand paying the outrageous price? ($17 for a small bottle of Bailey's?!) Neither can we, so we make it ourselves. Cheaper, fresher, and tastier. I believe this recipe was posted by a certain "Mom" on once. More or less vanilla or almond extract can be used if desired, or omitted all together. Some people say this recipe makes it a little strong on the alcoholic side, but we find it just right.

Supreme Irish Cream
yields just over 4 cups, or a little bit more than a 750 ml bottle (drink the extra!)

-1 cup (1/2 pt) heavy/whipping cream
-1 (14 oz) can sweetened condensed milk
-1 and 2/3 cup Irish Whiskey (or Scotch, or Bourbon...but then you'd have some KY Cream)haha
-1 tsp instant coffee granules
-2 tbsp chocolate syrup
-1 tsp vanilla extract
-1 tsp almond extract

Blend like hell in a blender, or with a wire whisk. Pour into cleaned bottle and refrigerate. Improves after a night in the fridge, the flavors have time to meld.

This stuff turns even the crappiest coffee into ambrosia.

No comments:

Post a Comment