Maggie Monday: Homemade Irish Cream

Irish Cream. It just seems like a special occasion when you drink it (even if it is a Tuesday in January while sitting on your couch!). I’ve never thought of making it before but thanks to Maggie, I do now. Take a look…

Yum. Yum. Yum.   Cocktail time!!!

Only once before did I attempt to make my own liqueur, but it was not a huge success. I made Limoncello, and to be honest I’ll stick to enjoying it when I am in Italy.

I came across recipe from the Brown Eyed Baker, and because it looked so easy, and I wanted to make holiday gifts for friends, I gave it a shot. This could not have been quicker or easier. It was a little pricey – especially finding cute bottles, but if you pick bottles up throughout the year you can probably cut that cost. I told everyone who received a bottle that if they returned the empty to me, I’d refill it next Christmas! (So far 2 have taken me up on it!)

I felt this was stronger than buying a bottle of Irish Cream at the liquor store, but in a good way. Everyone told me they were happy with their bottles, and I enjoyed sipping the bit of “leftovers” that didn’t fit in the last bottle.

Perfectly planned, if you ask me!! Might me more coming for St. Patrick’s Day!!

Homemade Irish Cream

What you need:

1 2/3 cup Irish Whiskey

1 cup heavy cream

1 can sweetened condensed milk

2Tb chocolate syrup

2tsp pure vanilla extract

1 tsp instant coffee granules

What you do:

Plop everything in the blender and mix for 30 seconds. (I used my immersion blender in a plastic pitcher- easier clean up!) Pour into bottles. Store in refrigerator. Use within 2 weeks. Shake well before using.