Homemade Irish Cream

Sometimes I do crazy things, like make a HUGE batch of Irish cream liqueur before 9 am, for no reason.  Welcome to the life of a food blogger.  We make macaroni and cheese for breakfast and layer cakes as a midnight snack.  I don’t know… I get these ideas in me head that seem to disregard what time of day it is, and I MUST proceed with them.  So there I was, bright and early on a Wednesday morning, with a big ol’ batch of fresh Irish cream and only a 2 year old and a 7 month old to share it with.  We had a splendid day.  JOKING.

I’d been wanting to make a homemade Baileys for a looooong time and just never got around to it.  We don’t have whiskey in the house, and I would just always forget to pick it up.  So one morning I made a trip to the store, just for whiskey.  The girls and me, in the checkout isle is our pajamas buying whiskey. Again, the life of a food blogger, we’re insane. But I got a serious urge to make Baileys, and dang it, that urge didn’t care what time of day it was.   It took all of my self control not to take sips all day long because it is seriously so so good (it reminds me of a boozy chocolate milk, yum!).  But I refrained and instead just put it in the fridge to enjoy later that night (after the kids went to bed).  In the end, that was a good decision because it tasted even BETTER after chilling all day… and even better a few days later.  Just pouring it over ice and sipping is my preferred way to enjoy this chocolaty boozy concoction.  But sometimes you need other ways to use it, especially if you find yourself with a homemade batch that doesn’t have a shelf life of 2 years (like the store bought stuff).

Try it in ice cream.  Or, pour a shot or 2 over a bowl of chocolate, vanilla or espresso ice cream.  Suuuuper good!

Spike your whip cream before you plop it onto a cake.  It will make the whip cream slightly less firm, just FYI.

Add it to your coffee instead of creamer.  On the weekends, of course.  Or as an after dinner delight.

Make a milkshake.  Your inner 10 year old you wants too and the adult in you CAN, so do it.

 

Homemade Irish Cream

 

You need to know that this homemade irish Cream, it’s not like the Baileys you buy at the store, it’s better!  Obviously.  Homemade is always better.  It’s more chocolaty, more coffee-eeee, and creamier.  This would make a great gift during the holidays, assuming you let the know it needs to be refrigerated and consumed within 1 week.

Notes:

I used lower fat ingredients, because I can.  You can use full fat condensed milk and use half and half instead of lowfat milk.  But I’ll tell ya, this stuff was super rich and creamy even with the lower fat ingredients.  Basically, just use whatever you have on hand.

The type of whiskey you use isn’t critical.  The quality of the whiskey is a little drowned out by all the sugar and cream added in, so you don’t have to buy top shelf.  I used a scotch/whiskey blend from Trader Joes.  It was way cheaper than Jameson and the outcome was still SUPERB! So maybe I can’t REALLY call this Irish Cream?  If this is a big deal to you, then use Jameson, problem solved.

If you prefer a less chocolaty flavor, use 1/2 the amount of chocolate.  With the amount in the recipe, it tastes like spiked chocolate milk, deeeelicious!

This recipe comes together in just a few minutes (more than 5, but less than 10).  It makes about 4 cups of Baileys.  Store the final product in the fridge for up to 1 week.

 

Homemade Irish Cream (A.K.A. Baileys)

Homemade Irish Cream (A.K.A. Baileys)

Ingredients

  • 5 oz good chocolate (milk or dark, your choice), chopped
  • 1 1/2 cups whiskey
  • 1 (14 oz) can sweetened condensed milk (I used fat free)
  • 1 1/2 cups milk (I used nonfat)
  • 1 1/4 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant coffee

Instructions

Add the chopped chocolate and sweetened condensed milk to a microwave safe bowl (or mason jar) and microwave for about 1 minute. Stir. If the chocolate doesn’t melt as you stir it, microwave in 30 second intervals until it’s melted.

Add the remaining ingredients to the bowl (or jar) and stir until combined. Chill until ready to drink.

Will last in the fridge for about 1 week (basically it will last as long as the milk doesn’t go bad in it)

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Recipe adapted from How Sweet It Is