Irish Cream to chase the clouds away.

One of my favorite things to make and keep in my fridge in winter is homemade Irish cream. Nothing makes that weekend morning cup of coffee brighter during the long gray winters of the pacific northwest. The best part about making your own is you are in full control over what goes in to it and how you want it to taste. It can be fun to make your own labels and give out bottles as gifts. Put your own spin on the recipe. Try adding different extracts for flavor or switch out the Irish whiskey for another liquor. Bourbon for Kentucky cream, rum for Mexican cream or brandy for a Spanish cream. Play with the flavors and come up with new ones.

Home Made Chocolate Irish Cream

A Good Homemade Chocolate Irish Cream Liqueur

  • 1 c. whipping or heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 c.  Irish Whiskey (or use other liquor of choice)
  • 2 oz. Strong Espresso or very strong black coffee (how strong is up to you)
  • 2 oz good unsweetened dark chocolate
  • 14 oz can sweetened condensed milk

In a saucepan warm the condensed milk. Add the chocolate and stir until fully dissolved. Do not boil. Allow this mixture to cool completely then put everything in a blender and process it for about 15-20 seconds. Drink.

Will keep for 4-6 weeks in a tightly sealed bottle in the fridge,  shake the bottle gently before use.

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About wileychef

Robert is a Kentucky native, raised on a farm in the middle of tobacco country. He first started cooking with his grandmother at a young age. This was the beginning of a life long passion for food and cooking. He later studied culinary arts at The National Center for Hospitality Studies at Sullivan University. Robert now lives and works as a chef in Portland OR.
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