Friday, March 13, 2009
Irish Moonshine - Homemade Irish Cream Liqueur
When Irish eyes are smiling there's usually a reason. Could it be Bailey's Irish Cream? The liqueur has been available since 1974 when Gilbey's, an Irish distillery, discovered how to emulsify whiskey and heavy cream. The liqueur is uniquely Irish and is a balanced measure of Ireland's agricultural and distilling heritage. However important that may be, it's the amazing taste that has made the liqueur famous. If you're a devotee of Bailey's Irish Cream, perhaps in Irish coffee or straight-up over ice, today's recipe will have you smiling, too. It's easy, fast and inexpensive to prepare and it's great for a party. It also makes a nice hostess gift. Leftovers can be refrigerated for up to 2 weeks. I am also including a recipe for a dairy free Irish cream for those who are lactose intolerant or vegan. Sláinte.
Irish Cream Liqueur
1-1/2 cups whiskey (i.e. Jameson's Irish whiskey)
1 (14-oz.) can sweetened condensed milk
2 cups heavy cream
2 tablespoons chocolate syrup
2 teaspoons instant coffee
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1) Place all ingredients in a blender jar. Pulse to combine.
2) Pour into a serving container and refrigerate until ready to use.
3) Serve over ice in a glass. Refrigerate leftovers for up to 2 weeks. Yield: 5 cups.
Better Than Bailey's Irish Cream (vegan)...from the kitchen of One Perfect Bite courtesy of Mark Olsen
1 can (14.5-oz.) coconut milk
2 tablespoons brown sugar
2 tablespoons chocolate topping
2 teaspoons vanilla extract
3/4 cup whisky (or to taste)
Combine all ingredients thoroughly using a whisk, but do not froth. Keep
refrigerated, preferably in a dark bottle.