Homemade Irish Cream

irish-cream-featureOriginally posted on Fuchsia-Revolver.org.

I came across a recipe for Homemade Irish Cream that presented me with a perfect excuse to imbibe over the holiday weekend while simultaneously knocking off one of my my foodie resolutions while doing so. Pretty cool. 😉

I guess Irish Cream is considered a cordial… or a liqueur. Serious Eats suggests that the terms are interchangeable, with cordial appearing more often on dessert-like products: liqueurs flavored with coffee, cream, chocolate, etc.

I followed the recipe for the basic ingredients, but I added extra of everything as well as evaporated milk (not in the original recipe) so I could fill the 1 L bottle that I bought from Target. I found the bottle tucked among traditional Ball and European-style canning jars in the store. It is a juice canning bottle with a one-piece lid from Quattro Stagioni.

Aside: I briefly contemplated using a pressure canner to see if I could preserve it for longer, but quickly decided against it. In case you considered the same — how to make this last longer or shelf-stable like a Bailey’s — know that the USDA considers canning dairy products to be a big no-go. Simply Canning and Carolina Canning has some good information about why canning dairy is not safe.

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Frankly this won’t last long, anyway, for the sheer reason of being so delicious.

It is a thick beverage with the consistency of melted ice cream; a dessert in and of itself. It tastes like a thicker, concentrated White Russian. My family said that it was maybe too thick, so we ended up adding a little milk to each glass to thin it out.

Homemade Irish Cream

Makes 1 liter. Original recipe from Saveur Magazine. Don’t have cocoa powder and instant coffee? Substitute 1 tbsp of a good quality chocolate syrup for the cocoa and 1 tbsp fresh brewed coffee for the instant.

Ingredients

1 tbsp. instant coffee powder
1 tbsp. cocoa powder
1 tsp. vanilla extract (I used my homemade vanilla extract, which is easy to make; I used a modified version of Ina Garten’s method that I’ll share sometime)
1/2 tsp. vanilla bean paste
1 cup Jameson or other Irish whiskey of your choice
1 cup heavy cream
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk

Method

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Combine coffee, cocoa, and vanilla in a 4 cup glass measuring cup. Whisk until a smooth paste forms.

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Whisk in sweetened condensed milk, then add heavy cream and evaporated milk. Add Jameson and stir to combine.

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Transfer to a glass bottle and store in the refrigerator. Saveur suggests that it will keep at least 2 weeks.

Serve in cordial glasses over ice or stir into hot coffee.

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