Hi. This is Amanda’s Dad doing a guest post on her new blog. I discovered this recipe online a few weeks back. I got all the ingredients and this is my first time in trying it out.

Irish Cream is a favorite in the Martin household. Be it a nice addition to hot coffee or the main ingredient to an “Irish Car Bomb,” it is always in our liquor cabinet. (At least the store bought Bailey’s kind.) But can we make our own? Yes, we can. Doing my due diligence I found a half dozen or more recipes online (links at end of the article) and they all had the same ingredients. Here is my take. This will make one quart bottle.

Ingredients:

1⅔ cups Jameson Irish whiskey
1 cup heavy whipping cream ~
1 (14-ounce) can sweetened condensed milk
2 tablespoons chocolate syrup ~ I used HERSHEY'S Chocolate Lite Syrup
2 teaspoons vanilla extract
1 teaspoon instant coffee ~ I found an Espresso Instant Coffee at Wegmans

Directions:

Place all ingredients in a blender and puree on high speed for 30 seconds. Can it be that easy? Yes, it can.
Transfer mixture to a one quart airtight container or glass bottle with a tight-fitting lid ~~ Home Goods or Target should have some nice ones.
Store in the refrigerator. Shake well before using. Should last for up to 2 months.

This a flexible recipe you can experiment with:

In future versions, I may substitute whipping cream with Almond Breeze Almond Cashew Unsweetened Vanilla or even Fat-Free Half & Half to reduce the calories even more.
Some recipes call for 4 eggs to make it foamy & thick but eliminating the eggs allows for longer storage.
Add 1 teaspoon almond extract for more flavor.
Try different liquors like Rum or Bourbon or Scotch for the whiskey. But NEVER gin.

In other words, make it your own recipe and turn it into your own holiday tradition.

Enjoy, Sans Filter

Here are the other food blogs that I found for this recipe: