Photo by Lisa McLaughlin
High on our list of holiday indulgences is some Irish Cream Liqueur. It's creamy and sweet, but with enough whiskey kick to keep things interesting. And as it turns out, it's super easy to make your own. Using a smoother whiskey will lead to a final product that is lush and velvety, but we like playing around with spicier or smokier whiskeys as well for the added depth and dimension. This recipe is just a guideline. Feel free to omit the vanilla if you have a lot of vanilla notes in the whiskey you are using. Or swap it our for almond extract. A good cocoa powder or grated chocolate can be used instead of the chocolate syrup. For a noggier experience, add a few eggs into the blender — if you do that, it's best to serve the same day.
What You Need:
6 oz half and half
1 (14-oz) can Sweetened condensed milk
14 oz whiskey
1 1/2 tbsp Instant coffee granules
2 tbsp Chocolate syrup
dash of Vanilla extract
Blender
Bottles for storage
What To Do:
Add all the ingredients to a blender and blend for about 30 seconds, until fully mixed. Pour into clean bottles, seal and store in the refrigerator for about a month.