A wee nip of Irish Cream in your coffee or over ice makes for a great after dinner drink as well as a fun addition to the St. Patrick’s Day Party, and you can make it even more special by making it homemade! Super simple and super delicious!
1 cup (235 ml) heavy cream or half & half
1 can (14 oz.-395 ml) sweetened condensed milk
3 tablespoons chocolate syrup
1 teaspoon instant coffee granules
1 teaspoon pure vanilla extract
1? cup (400 ml) Irish whiskey (we used Jameson)
Place the cream, sweetened condensed milk, instant coffee granules, chocolate syrup, vanilla, and mix on low speed for 30 seconds.
Don’t mix too high or too long or you’ll end up with ‘almost’ whipped cream!
Then add the whiskey with the blender going, at a very slow speed, and give it a whirl for a few more seconds.
Transfer the Baileys Irish cream into sterilized glass bottles with tight-fitting lids and store in the refrigerator for up to 2 months.
Shake well each time before use.
** You can make this dairy-free by simply using coconut milk to make sweetened condensed milk, and then use coconut milk instead of cream.
** You can also experiment with other liquors instead of using Irish Whiskey… Rum, Amaretto & Brandy all work well too!