I am fully aware that this is my third post in a row involving alcohol. And I am completely unapologetic about that! The past couple weeks have been so full of everyone else’s Christmas baking and meals, that I haven’t had much desire to cook or bake anything myself. Plus it’s been so warm and humid, the last thing I want to do it turn my oven on!
When I came across this recipe at How Sweet It Is (http://www.howsweeteats.com) for homemade Irish Cream, I was intrigued. Then I saw that it didn’t involve my stove or oven and I knew that I had to try it! The finished product is incredible and tastes just like the real thing!
I served it over coffee icecubes and it was the perfect end to an afternoon at the beach!
5 ounces high-quality milk chocolate, chopped
1 1/2 cups Irish whiskey
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
1 1/4 cups heavy cream
1/4 teaspoon instant coffee
Melt chocolate in microwave (or double boiler) and pour into a large bowl. Whisk in a few tablespoons of the whiskey, until smooth. Add the condensed and evaporated milk and whisk until smooth. Add the remaining whiskey, vanilla, cream and coffee and whisk until creamy. If the chocolate and coffee does not fully dissolve right away, it will after sitting.
Pour into a jar, or a jug or other vessel of some sort. Refrigerate it and give it a stir every couple hours. You can drink it right away, but I found it tastier after it sat over night!
Cheers, Rosie 🙂