Every year I try to do something interesting for St. Paddy’s Day. I toyed around with the idea of making bitters, but seeing as though that takes at the very least a month to mature, that is just not the kind of project for me. I know it’s trendy and all, but it seems like it’s easier to spend the $8 for a bottle of bitters and then to just infuse it with whatever ingredient you couldn’t find already included. Shrug. Instead, I decided to try to make my own classic Irish boozy blend: Irish cream! It is far easier than I thought it would be to make; I had most of the ingredients on hand and all you really need is an airtight container and a blender.
Believe it or not, this was an AllRecipes recipe, and it was nearly perfect (I only made one small tweak to halve the almond extract, included below). My husband suggested I call it Ream Cream (that is our last name), but I think I’m going to stick with the non-descript “Irish Cream” 😉
- 1 C. heavy cream
- 1 2/3 C. Irish Whiskey
- 1 14 oz. can sweetened, condensed milk
- 1 t. instant coffee granules
- 2 T. chocolate syrup
- 1 t. vanilla extract
- 1/2 t. almond extract
- Combine all ingredients into blender; blend on high 20-30 seconds. Store in airtight container and refrigerate. Shake well before serving.
- Stays fresh for up to two months.