Every winter, I crave an icy glass of Bailey’s Irish Cream. Something about it is filling and comforting when the cold weather rolls in. This year I decided heck, I can make my own butter, I want to try this! A mason jar filled with this delicious concoction is sure to please almost anyone this holiday season and it only takes a couple of minutes to prepare!
The AllRecipes.com recipe I followed suggested a full cup of heavy cream. My first batch came out incredibly thick (sickeningly so), so I adjusted it here:
RECIPE: Homemade Irish Cream
½ c Heavy Cream (we use Meadowbrook Dairy, it’s divine!)
½ c Whole Milk
14 ozs Sweetened Condensed Milk
1 2/3 c Irish Whiskey
1 t Coffee Granules (I ground a fair-trade organic blend finely w/ my home grinder)
2 T Chocolate Syrup
1 t Vanilla Extract
1 t Almond Extract (I left this out, personal preference)
In your Blender, combine all ingredients and mix on a low setting for 30 seconds. Strain into a clean jar, top it and refrigerate. It will stay good for 2 weeks as the alcohol preserves the dairy somewhat.
Tip 1: Don’t blend too long or your heavy cream will begin to separate into butter! This might sound good…Irish Cream Butter…but no, all that happens is you get a lot of lumps. Yuck – I strained my first batch several times to save it.
Tip 2: I got gifted with a huge pack of vanilla beans recently by my fellow baking friend, Kate. I thought this recipe would be a neat vehicle for them, but the bean (in my view) gave off an uncomplimentary flavor. I used vanilla extract in my second batch.
Mmmm…I drank almost the whole bottle of the second batch in one night! Use a nice bottle or jar, put on a pretty bow with a label or a card and you’ve got a perfect, easy gift for that Irish Cream lover in your life!