Happy New Year to everyone!!! I hope you've had a great start to 2015 so far. Thought I'd share a recipe for homemade Irish Cream to celebrate the holiday. I've been making this recipe for almost 30 years and it's one of the most popular things I make. Everyone just LOVES it!! I make batches of it from Thanksgiving, straight through Christmas, til New Year's Day. I serve it for holiday parties and make jars full of it to give as gifts.
If you've never had Irish Cream, it's a creamy, chocolate, coffee after dinner drink with a slight kick in the pants from the whiskey!!
I hope you'll enjoy this recipe...it's so yummy!
Here is the original recipe from a magazine in 1983...yup 1983!! You can see the date in the lower left hand corner.
I've changed it to my own taste over the years and even made another subtraction with my latest batch.
Here's how I make it.
To make the Irish Cream for gifts, I always use canning jars. You can add a hang tag or make a label on your computer. It's always good to write or print that it needs to be refrigerated and shake before serving.
The label can fit just under the ring of the lid. Add a bow and you're done!!
Irish Cream is great on the rocks, or served in small cordial glasses as an after dinner treat.
It's also wonderful in a hot cup of coffee and served with your favorite cookies!!
The recipe clipping from the magazine said it can be kept refrigerated for up to a month, but to be honest...it never lasts that long.
Enjoy!!
~Karen~
Homemade Irish Cream...
If you've never had Irish Cream, it's a creamy, chocolate, coffee after dinner drink with a slight kick in the pants from the whiskey!!
I hope you'll enjoy this recipe...it's so yummy!
Here is the original recipe from a magazine in 1983...yup 1983!! You can see the date in the lower left hand corner.
I've changed it to my own taste over the years and even made another subtraction with my latest batch.
Here's how I make it.
You'll need...
- 3/4 - 1 cup whiskey
- 1 can (14 oz) sweetened condensed milk (NOT evaporated)
- 1 cup light cream (light as in FULL fat, just below heavy cream, not low fat milk)
- 2 Tablespoons chocolate syrup
- 2 teaspoons instant coffee
- 1 teaspoon vanilla extract
Blend all ingredients in a blender and store in refrigerator. Shake well before serving, because the chocolate syrup sinks to the bottom.
As you can see in the recipe above, it calls for almond extract and 4 eggs. I've never used the almond extract and have always used the eggs until last month.
The batches I made for this holiday were a little different, because I ran out of eggs, but decided to make it anyway. There was no change in the taste or thickness whatsoever, so I don't use them anymore. I did notice the amount of total liquid was a little less when I was filling the jars, but I just added more cream or whiskey! Each recipe will make one quart jar.
To make the Irish Cream for gifts, I always use canning jars. You can add a hang tag or make a label on your computer. It's always good to write or print that it needs to be refrigerated and shake before serving.
The label can fit just under the ring of the lid. Add a bow and you're done!!
Irish Cream is great on the rocks, or served in small cordial glasses as an after dinner treat.
It's also wonderful in a hot cup of coffee and served with your favorite cookies!!
Enjoy!!
~Karen~
This looks delish! Thanks for sharing & Happy New Year!
ReplyDeleteThank you for sharing this! It sounds delicious and I can see why it would be a very happy gift to receive! Magistra13 at yahoo dot com
ReplyDeleteBeth
Happiest of Holidays to you Karen! I was just thinking of making this and there you are! Thank you for ALWAYS being so magical.
ReplyDelete~ Christina in Cleveland
Good Morning Karen and Happy New Year! Your blog is always so inspiring and I love all the things you do that I would never think of. I am kicking off my Quilting blog for 2015 off with a cute giveaway of a handmade scissors holder and scissors. Please stop by and leave a comment:
ReplyDeletehttp://quiltingranny.blogspot.com/2015/01/new-years-giveawayscissors-holders.html
I cannot WAIT to to try this! I am a big fan of Irish Cream and had no idea it was doable at home. One quick question - does the whiskey need to be a high quality one or can I get by with a mid-range variety?
ReplyDeleteHi Karen,
ReplyDeleteThank you for posting this recipe! Yes, I also remember it from way back when it was first published in Woman's Day. As I recall, it's a "clone" for "Bailey's". When we had family for Christmas dinner, my mom would serve the original irish crème with coffee and dessert. I've always wondered where the recipe went to. I remember my aunt used to make it also along with the clone for "Kahlua".
I might add (from my own experience) that this is also good added to mom & dad's morning coffee on Christmas while the kids open their gifts, lol.
Thanks again,
Gail in NH
Karen, how fun- thanks for posting this, and for trying it without eggs- now we know!! :) Pinned! Happy New Year! :)
ReplyDeleteQue rico y buen regalo. Gracias.
ReplyDeleteYasmin
Karen, you are a very generous person! On a cold winter's night, this would be just awesome! I love your blog and wanted you to know that although I don't always make time to compliment bloggers, I do believe you have one of the most thorough and I appreciate it! Thank you
ReplyDelete