DIY Irish Cream

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It’s almost St. Patrick’s Day! If you’d rather sip some homemade Irish cream than drink a bunch of green beer, you’re my kind of hypothetical internet person. Baileys is good and all, but DIY Irish cream kicks Baileys’ butt. It’s rich, creamy, and satisfyingly sweet. It’s also as easy as throwing a bunch of stuff in a blender and then drinking it.

When you make it yourself, you can control the flavors. You can taste as you go and adjust, since there’s no steeping or complicated multi-step process. If you want to experiment with flavors, skip the vanilla, almond, and honey to make a base and then add flavors to your heart’s content. Coconut, cinnamon, or more chocolate are good variations. If you want a thick even-more-desserty drink, add up to four eggs in your recipe.

DIY Irish Cream

1 1/4 cups Irish whiskey
1 tablespoon espresso powder
1/2 cup heavy cream
14 ounces condensed sweetened milk
1 tablespoon cocoa powder (unsweetened)
1 tablespoon vanilla extract
1 teaspoon real almond extract
2 tablespoons honey

Pour all ingredients into a blender and blend away! Transfer to sealable glass container and refrigerate for up to two months. Shake before serving.

Photo by Liam Boylan

The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column

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