Irish Cream aka Homemade Bailey's
Normally I concoct this 6 ingredient recipe around the holiday season, but with it being St. Patrick's Day eve and many people celebrating at home...you can sip and savor this easy, spirited sipper in your evening coffee or on the rocks for a little luck of the Irish! I like to make one big batch of this, which is inspired by my old Boston friends and their signature recipe at ICOBar + Eastern Standard. A strong rye whiskey is ideal, as it's more robust spice and flavor balances out the sweetness of the vanilla and chocolate sauce. You'll need to whisk this pretty hard to incorporate, and if keeping in the fridge simply shake to reincorporate that rich, chocolaty goodness. This makes a big batch, like 4-5 small bottles...which you'll want to have saved in the fridge or feel free to gift to friends + family! Don't miss out on this sipper and cheers to some good luck ahead this week!
3 cups half and half, preferably organic
3 cans sweetened condensed milk
1/2 cup strong coffee or freshly brewed espresso
1/2 cup homemade chocolate sauce, or ganache, warmed
1.5 Tbsp vanilla extract
1 Liter Rye Whiskey
In a large (and I mean large!) mixing bowl, pour in the half and half. Whisk in all three cans of sweetened condensed milk until fully incorporated.
Separately, whisk together the coffee with the chocolate sauce until blended. Stir in the vanilla extract, then pour this coffee mixture into the milk mixture, whisking vigorously to combine.
Slowly pour the rye whiskey into the milk mixture, whisking continuously until the whole bottle is poured in, stirring constantly.
Divvy up the Irish Cream into tall glass bottles with air tight flip tops, and you can also save the whiskey bottle as a backup vessel to preserve this delicious sipper.
When ready to drink, shake the bottle vigorously as the chocolate sauce can separate slightly, serve with your favorite coffee drink or simply drink on the rocks; cheers!
**This will keep in the fridge for 2-3 months, so a big batch goes a long way!