“TOO MUCH OF ANYTHING IS BAD, BUT TOO MUCH GOOD WHISKEY IS BARELY ENOUGH.” Mark Twain
I just love the flavor of Irish Cream. Funny, but it wasn’t until I decided to make it from scratch, did I realize how much whiskey goes into the making! That sweet, creamy taste has me fooled into thinking I’m drinking a flavored milk. Maybe I’m picking up the hints of espresso, chocolate, almond and vanilla. But honestly, it’s all about the whiskey!I have a collection of old bottles. Among them are several old whiskey flasks that my father found in the Boston Harbor over 50 years ago. I bottled this luscious Irish cream in clear flasks that I found at The Container Store.
And while I’m not Irish, I couldn’t resist picking up these sweet little shamrock glasses that I found at the thrift store for 50 cents each!
YIELDS: about 5 cups
- 1 can (14 oz.) sweetened condensed milk
- 8 ounces of heavy cream
- 4 eggs
- 16 ounces of Jamesons Irish whiskey
- 2 ounces of espresso
- 1 ounce of chocolate syrup
- 1 teaspoon of pure vanilla extract
- 1/4 teaspoon of almond extract
- Beat the condensed milk, cream and eggs in a glass bowl. Place the bowl over a pan of simmering water and continue to gently whisk until the mixture reaches 160°F on your thermometer. The mixture should also lightly coat the back of a metal spoon. Remove this from the heat and let it cool to room temperature.
- Add the whiskey, coffee, chocolate syrup, vanilla and almond extracts. Stir well.
- This recipe makes about 1 1/4 quarts, but since it is fresh, it must be stored in the refrigerator. It will keep for up to 1 month.
What to do with your Irish Cream or whiskey? Try these boozy desserts: