Tuesday, December 14, 2010

Irish Cream Liqueur

Irish Cream Liqueur
I used Hungry Mouse's recipe for Irish Cream Liqueur and she has a great story to tell about her mom in the kitchen.  See story/recipe here http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/

As you can see from my picture of ingredients, I didn't have all the "real" stuff -  not real Jameson's Irish whiskey, not instant expresso and a local brand of sweetened condensed milk.  But that doesn't matter, this is great!

Hungry Mouse covers the warnings about raw eggs...and all the other safety concerns about bottling your own liqueur.  I tend to "walk on the wild side" and just go with the flow.  If you worry about cuties and bacteria, skip this recipe.


Half of a 750 ml. bottle of Jameson’s Irish whiskey (or any Irish whiskey you like)
1 14-oz. can sweetened condensed milk (NOT evaporated milk…see the link in Kel’s comment below)
1 cup heavy cream
4 eggs
2 Tbls. chocolate syrup
2 tsp. instant espresso
1 tsp. vanilla extract
1/2 tsp. almond extract

Mix in a blender, blend, strain, bottle.

After blending and straining - just in case there were some "things" in the eggs or shells that sneaked through
Use a funnel to pour into cleaned bottles.  Hungry Mouse uses Perrier Water bottles, it's very pretty

Hungry Mouse - Irish Cream, using Perrier bottles.  Isn't this a great photo!

Yeah Baby!
This is what the recipe made - a 2 ounce martini glass, a sushi rice vinegar bottle and a small bottle of real cranberry juice
Now that I've given this recipe a test drive, I'll do it for real and get some nice bottles and labels for gift giving.


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