A recipe for enduring relatives.
It’s December, and I’ve got a homemade Irish cream recipe that you can say you totally made up all on your own. (I won’t tell, I promise.) This version is a little higher proof than Bailey’s, but trust me, it’ll get the job done. This sweet glass of your homemade Irish cream means you’ll no longer be bothered by, “My how you’ve grown” or “Still single?” This year, the turkey is perfect and you received the exact gifts you wanted—all because of this creamy, dreamy mixture of your own doing. Now, head to the store and get started.
Homemade Irish Cream
- 1 and 2/3 cups Irish Whiskey. (Buy something better than Jameson, please.)
- 1 cup heavy cream
- 1 can sweetened condensed milk (14 oz.)
- 2 Tbsp. chocolate syrup (Buy your favorite chocolate bar and melt it)
- 1 tsp. instant coffee
- 1 tsp. vanilla extract
- 1 tsp. almond extract
Blend everything, and refrigerate.
I found a cute 34 oz. glass bottle from the Container Store for storage, but it’s up to you.
Graham Luterbach is a liquor specialist with Edina Liquor.