I’ve always wanted to make my own Irish cream – and now I have, thanks to the dregs of the whisky bottle left over from a pre-Christmas party. It took about five minutes, as I made dinner – you just dump everything into a blender and hit blend. A good thing to have in the fridge over the holidays to add to your coffee, or save to sip over ice on New Year’s Eve. May as well get that chocolate and cream into your system while you still can.
(Note: to be truly an Irish cream, this would be made with whiskey – the preferred Irish spelling – but here in Canada it’s spelled whisky. Same diff.)
Blend. Chill. And chill. (And while the blender is all Irish cream-y, you could add a scoop of vanilla or chocolate ice cream too…)
Homemade Irish Cream
1 can sweetened condensed milk
the empty milk can full of whisky
half a can full of whipping or 18% cream
1 Tbsp. espresso powder
1 Tbsp. cocoa
2 Tbsp. honey
1 Tbsp. vanilla
1 tsp. almond extract
Blend everything in a blender, then transfer into a glass jar, pitcher or bottle. Refrigerate for 2 hours; shake before serving.