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.
Sláinte!
