Thursday, March 10, 2011
Homemade Irish Cream Liquor
Homemade Bailey's is another story. I whipped up a batch of it to see if it might be good for a St. Patrick's Day treat. I poured myself what I would consider my average size serving, maybe three or four standard shots over ice. I was amazed by the flavor and how much it really did taste like the real thing, although I did notice a distinct whiskey flavor that you don't get with the commercial stuff. It was really good though, went down smooth and probably a bit too fast. Within 30 minutes I wasn't feeling so hot and decided to put aside the rest of my baking for the evening and just call it an early night. The next morning I woke up with my first hangover in years. The verdict: very good, but very potent. Be careful with this stuff, it will knock you off your feet if you are used to regular old wimpy Bailey's and coffee.
Homemade Bailey's Irish Cream
inspired from here, here, here, here, and here.
1 cup heavy cream
14 oz can sweetened condensed milk
1 2/3 cups Irish Whisky (adjust this to your taste and tolerance, I will personally add only 1 cup next time)
1 teaspoon instant espresso powder
3 tablespoons bittersweet chocolate chips, melted
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all the ingredients in a quart canning jar or other storage container. Using an immersion blender mix until well blended. You can also use a regular blender and transfer the ingredients to a jar for storage. I personally couldn't live without my immersion blender.
Put the lid on your jar and refrigerate, or serve immediately over ice. Will keep refrigerated for up to one week (if you are good).
Labels: sides sauces etc