St. Patrick’s Day is coming up, which means I’ll for sure be making a batch of homemade Irish Cream. Making it yourself means you can use fresh ingredients that give a rich, full flavor without any of the chemical taste you may find in commercial bottles.
Recipes abound on the Internet for DIY Irish Cream Liqueur. They’re all more or less the same, although some call for much more sugar than others. I’ve adapted a version that uses sweetened condensed milk, which to my palate provides a rich taste and creamy texture that is not overly sweet. I find heavy cream a bit too heavy, so I use mostly half & half blended with some cream. Or I just use what I have in the fridge – it’s all good. Just be sure if you’re using heavy cream to not get distracted and let your blender go too long or you’ll end up with something approaching whipped cream. ASK ME HOW I KNOW.