I have one of the world’s most indulgent boyfriends. Seriously, the Fella is pretty awesome. It’s actually pretty cold in Houston right now, too cold for normal Houstonians to want to go outside. The Fella, however, is not a normal Houstonian. He’s above average.
Me: Hey babe? Can I buy you a burger for dinner?
Fella: Sure. Are you trying to butter me up?
Me: I need to go to Ikea and pick up a jar, a glass bottle with a stopper, four Lack shelves, and some assorted picture frames. Oh, then we need to go get some Bushmill’s from the Liquor Store.
Fella: Why do you need Irish whiskey?
Me: I want to make homemade Irish cream.
Fella: I’ll get the keys.
Two bacon cheeseburgers and over a dozen fake apartments full of Swedish flat pack furniture later, I found myself standing staring at a simmering pot once again.
I love the results this recipe. It makes one go “Bailey’s? What’s that?” I searched high and low for a recipe that wasn’t “throw this stuff and instant coffee into a blender.” Why debase yourself with instant coffee when you have a Nespresso Pixi?! Not finding one I liked, but finding several that sounded interesting, I decided to make it up a bit as I went along.
Fella thinks it’s fantastic. He claims to love it actually. I might end up jealous of the Irish cream.
Oh well. I will always have Daphne.
- 1 cup of espresso
- 2 cups of heavy whipping cream
- 4 teaspoons of dark cocoa (Penzey's Full Fat Cocoa for the win)
- 1 tablespoon of sugar
- 1 teaspoon of honey
- 1 teaspoon of vanilla extract (Penzey's Double Strength Vanilla)
- 1 teaspoon of almond extract (Penzey's yet again)
- 1 can (14 oz) of sweetened condensed milk
- 2.5 cups of Bushmill's Irish Whiskey (you can use Jameson if you are a heathen)
- Simmer the coffee (which is easy if it's already hot.)
- Whisk in the cream, cocoa, sugar, honey, almond extract, and vanilla extract. That's right, anything that isn't whiskey or condensed milk.
- Simmer over low heat. Babysit it the whole time so you don't end up scorching things. The whisk is your friend as it breaks up any lumps that may have formed. Reduce mixture for about 20 minutes so that it is a bit thicker than when you started
- Remove from heat; whisk in the sweetened condensed milk until nice and smooth.
- Pour into a heat safe bowl (I used my glass mixing bowl) and allow to cool for about 10 minutes.
- Whisk in the whiskey, (whisky business) a little at a time, until completely blended.
- Serve over ice before it has a chance to cool, if you are lushes like us, or put in the fridge to chill until you can serve it to your other lush friends.
- Don't keep this on the shelf, Irish Cream likes the cold (unlike Houstonians). If chilled, this delightful nectar of the gods will keep for two weeks. Good luck making it last that long.