Homemade Irish Cream Recipe

Each year at Christmastime we make a few batches of Irish cream – some for gift giving and some for us to enjoy on a wintry afternoon.  This past year, however, we simply ran out of time to make it.  But last week, when I made my weekly pilgrimage to Target, I spotted these smart red glass bottles (complete with wire bale and stopper), along with these adorable slate tags in the $ Spot!

I immediately thought of the Irish cream recipe and how nice it would be to whip up a batch and give  as Valentine’s gifts to my adult valentines!

image

I don’t like to rush the season and frankly wasn’t even thinking about Valentine’s Day until these bottles and tags jumped out in my path.  I am doing this post a bit early so you have time to get them before Target runs out!

image

 Our homemade Irish cream is similar to commercial “Bailey’s” but creamier and fuller and much less expensive (about $5 a batch).

RECIPE:

1 can sweetened condensed milk

1 cup heavy cream

3 raw eggs

3 tablespoons chocolate syrup

1/2 teaspoon almond extract

1 cup rye whiskey (I use Seagram’s)

Put all the ingredients in a blender or mixer and blend well.  Use a funnel to transfer it to a decorative bottle if you are using it as a gift.  Keep it refrigerated and shake well before serving over ice.  Each batch makes 1 quart.

A note on raw eggs:  I buy my eggs from a local farmer where the chickens roam freely and are not given any antibiotics or hormones.   In all the years we have made this recipe, we never have had a problem.

This beverage is wonderful for sipping apres ski or while movie watching on a snowy afternoon!

image

IMG_0233

Enjoy in moderation!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s