.I was going to stop at homemade Kahlua but a super simple recipe caught my eye in one of my all time favorite blogs, Smitten Kitchen.  I trust her implicitly so I knew I was going to make this.  This is a knockoff of Baily’s Irish Cream. Yep. Super simple and delicious.  I waited until the last minute to make this as it will probably not keep very long.  As I was perusing recipes for coffee liqueur I would come across recipes for a homemade irish cream.  Most called for eggs, which made me reticent to try.  Smitten Kitchen’s contains just cocoa powder, heavy whipping cream, sweetened condensed milk and vanilla.  THAT’S IT!!!  You should be really excited right now  Oh darn, one more ingredient, Irish Whiskey.  Had you for a moment didn’t I?  Unlike the Kahlua, I did spring for a bottle of Jameson’s Irish Whiskey. It’s so incredibly simple it’s nuts.  You whisk the cocoa powder with a bit of cream until it forms a paste, then you gradually add the rest of the cream, stir in the vanilla and sweetened condensed milk and Irish Whiskey, DUNZO.  Pour into cute little bottles and refrigerate.  Good for 2 weeks.  Perfect for New Year’s!  I am also going to make one with a bit of instant coffee.  Doesn’t that sound delish?  Serve it in coffee, on the rocks…yumo.

That’s it!  Please enjoy the holidays with loved ones.  That’s what matters.  Happy Holidays!

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Day 5 Holiday Cookie List: Homemade Irish Cream

Knock off of Bailey's Irish Cream. It's delicious and guaranteed to warm you right down to your toes!

Course Drinks

Cuisine American

Keyword Bailey's Irish Cream

Ingredients

• 1 teaspoon unsweetened cocoa powder
• 1 cup 235 ml heavy or whipping cream
• 1 14-ounce or 415 ml can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 cup 235 ml Irish whiskey (I used Jameson)

Instructions

• In the bottom of a pitcher, whisk cocoa powder and a spoonful of cream into a paste. Slowly, whisking the whole time, add more cream a spoonful at a time until the paste is smooth and loose enough that you can whisk the rest of the cream in larger splashes. Once all of the cream is in, whisk in condensed milk, whiskey and vanilla.
• Cover with lid or plastic wrap and keep in fridge for up to two weeks, possibly longer.
• Serve in a tiny tumbler filled with ice, or splashed into coffee.

Notes

This is not for the faint-hearted.  Packs a nice punch.  If you would like to make it a little less boozy, add heavy whipping cream and the condensed milk 1 tablespoon each at a time, until desired taste.