After posting about Bailey’s the other day, I got a real hankering for some irish cream. I go to the cabinet to grab be a sip, and realize that I am out. This is no good I think to myself as I search for an alternate beverage. Since it was a rather chilly night, and I couldn’t get anything to catch my eye, I settled for a hot toddy instead, vowing that I would remedy this lack of irish cream promptly.
Enter Jeffrey Morgenthaler. Figuratively of course. I had been passing the time at work by reading up on old MxMo articles, and I came across a recipe from Mr Morgenthaler on making your own irish cream. His recipe was excellent, but I decided to tweak it a little bit for my own tastes.
14 oz Irish whiskey (I used half Jamesons and half Redbreast simply because that’s what I had)
12 oz half and half
14 oz sweetened condensed milk
1 oz espresso
1 oz chocolate syrup
3/4 oz caramel syrup
1 tsp vanilla extract
1 tsp almond extract
I feel that the recipe turned out pretty good. I think it could possibly use just a tad more espresso, and maybe some mint extract or creme de menthe.
One thing I will remedy for the next batch is the amount. This recipe produces about 38 oz of irish cream, and since I was reusing my whiskey bottle to be helpful to the environment, I was left with about a beer bottle left over.