Homemade Irish Cream: Housewarming Gift

Whew!  We’ve got lots of celebrations coming up: Pi Day, The Ides of March, National Chocolate Week, St. Patrick’s Day . . . enough to keep me busy in the kitchen for the next week, that’s for sure.

On Friday – Pi Day, which is March 14th, (3.14.  Get it?  Pi?) I’m planning on making an awesome pie that requires some Irish Cream.  Now, I could go the easy route and buy Cream of the Bailey’s persuasion over at the liquor store, but I prefer to make my own.  Yes, I make my own Irish Cream.  I’ve even been known to make my own vanilla extract.  No, I am not Martha Stewart, or Betty Crocker.  I actually get called “Betty Crocker” a lot, too.  Personally, I find it offensive because that bitch is old and I am not.  Seriously, it’s not a big deal.

 Irish Cream is easy to make, and if you want to completely impress all your friends and relatives (oh, yeah, and drink really good Irish Cream), I’m going to tell you to go out on a limb and flex your culinary muscles.  This is the number one housewarming gift you can make.  Trust me.  You’ll most definitely get invited back if you make this stuff.

 You’ll need a food processor or a good blender, and you’re going to need a bottle to store it in.  I went over to Pier One and bought a nifty corked glass bottle for this project.   

 

A funnel is helpful, too, but not mandatory.  When I make mine, I stick a little sticker on the bottom that tells when to use it by (not that there’s ever any left by that date).  Technically, it will go bad in a month because it uses fresh cream and raw eggs (I like to live on the edge – you know eating raw eggs, rare beef, dying my hair purple).

So here we go.  Hopefully, I won’t be too drunk by the end to finish this post.

Homemade Irish Cream

1 cup Irish whiskey
1 14 ounce can sweetened condensed milk
1 cup whipping cream
4 eggs
2 tablespoons chocolate syrup
2 teaspoons instant coffee granules
2 teaspoons vanilla extract
1 teaspoon almond extract

In blender or food processor, combine all ingredients; blend until smooth.
Pour into a bottle and tightly cap (or cork).
Store in refrigerator up to one month.
Shake well before serving.

First the Whiskey.  Isn’t this the best part?

Then the sweetened condensed milk.  Actually, this is good stuff, too.  The stuff Dulce de Leche is made of.  But, that’s for another day.

Four eggs . . .

A cup of whipping cream . . .

Yummy chocolate syrup.

Oh yes, and the extracts.  These are important.  Use the good stuff.

Instant coffee.  Good for baking and Irish Cream, but that’s about it.  Don’t drink it.  Bleech.

Mix it all together.  Scrape down the sides if you need to.

Now, pour it in the bottle.  (It’s a good idea to put the sticker on the bottom first, if you’re using one.)

Crap!  Mine won’t all fit.  What’s a girl to do??

Ahh.  Yes, good plan.  Have a cup of joe when you’re done.

You want proof I am not Martha Stewart?  Here it is:  There’s no bow on the bottle.  I realize that there should be a bow on the bottle.  Of course, I didn’t think of it until later, like right now, when I’m looking at the picture. 

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