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

DIY Irish Cream: Homemade for the holidays

Always ready to tackle the tough issues, I investigated homemade Irish cream for my DIY vs. Buy column on Serious Eats. And the verdict? DIY delicious! Make this Irish cream already. Put it in tiny bottles with little gift tags and give it to people over the holidays … that is, after you’ve already consumed a ton of it and stashed some away for yourself.

DIY Irish cream tastes richer and fresher than the store-bought kind (though it doesn’t last as long or look quite as uniform.) It’s like the difference between a Chips Ahoy cookie and a freshly baked homemade chocolate chip cookie. Your own batch also will cost you at least 5 dollars less than the packaged stuff.

DIY vs. Buy: Should You Make Your Own Irish Cream? on Serious Eats

Photo by Liam Boylan