Homemade Irish Cream is simple, fast, and delicious, and once you make it for yourself, you’ll be hooked! This recipe is from Smitten Kitchen.
Homemade Irish Cream
1 teaspoon unsweetened cocoa powder
1 cup heavy cream
1 14-ounce can sweetened condensed milk (substitute & recipe here)
1/2 teaspoon vanilla extract
1 cup Irish whiskey (I use Jameson)
Using a deep bowl, whisk cocoa powder and a spoonful of cream into a paste. While slowly whisking, add cream one spoonful at a time until the paste becomes a thick, smooth liquid, then slowly add the rest of the cream. Whisk in condensed milk, whiskey, and vanilla. Pour into a Mason jar, screw on the lid, and keep refrigerated. This recipe can theoretically last for two weeks, although in my household it disappears well before that time!
Serve in a small tumbler filled with ice, or splashed into coffee. Salud!