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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Saturday, December 15, 2012

Boozes: Home Made Irish Cream

I like Irish Cream Liquor at Christmastime, especially in coffee.  But I am always dismayed to pay the price of a bottle.  I sometimes buy the off-brand stuff instead of real Baileys, and I particularly like it when I can find lower fat versions.  I'm not sure if this home made version was any cheaper (although if you can get your hands on some inexpensive rye whisky it could be) but it was very easy and delicious, so I consider it worth the effort.  

Here's what you need:

1 cup 18% table cream
1 tablespoon cocoa powder
1 teaspoon instant espresso
1 300mL can sweetened condensed milk
1 cup Canadian whisky
1 tsp vanilla extract

Combine 1/2 cup of the cream with the cocoa and espresso powders in a small pot over high heat and whisk constantly until it comes to a gentle boil and the cocoa is dissolved.

I didn't whisk well enough and my cocoa didn't completely dissolve.  It still tastes great though.  It just has some cocoa bits in it.

Remove from heat and pour into a large bowl.  Add the can of sweetened condensed milk.

Then add in the rest of the cream, the whisky and the vanilla.

Whisk until combined.

And pour it into a large jar or bottle with a tight fitting lid.

This will keep in the fridge for up to 2 weeks.  Shake well and serve over ice or in coffee.

Simple and delicious!

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