Many, many moons ago, my Aunt Nancy gave Marco and me some homemade Irish cream for Christmas morning coffee. For a few years, I duplicated the Irish cream handing it out to friends, family and colleagues. It was always well received.
This Irish cream is ideally suited for coffee drinks and milkshakes. It has a stronger whiskey flavor than Bailey’s but its texture is quite similar. The raw eggs might be a concern for some. Unless you have health reasons to stay away from raw eggs, I would say just buy some local (ideally organic) eggs and go with it.
Flavorista Julie recently requested the recipe thinking Irish cream might be a fun holiday gift. Here is the recipe!
Aunt Nancy’s Irish Cream
Yield = 64-oz. or 8 cups
1 Tbsp. instant coffee
1 (16-oz.) carton whipping cream
3 Tbsp. chocolate syrup (Hershey’s in the can)
4 eggs, beaten
1 (14-oz.) can sweetened condensed milk
2 tsp. pure vanilla extract
1 tsp. pure almond extract
1 (750-ML) bottle of Jameson Irish Whiskey (Flavorista Nancy says do not substitute here)
In a large mixing bowl, whisk the instant coffee into the whipping cream until dissolved. Add the remaining ingredients and whisk until smooth. Transfer the cream to small bottles or mason jars and refrigerate for three days before serving.
Add to Christmas morning coffee and it will make all of the 6AM “SANTA CAME!” screams a little less jarring. It is also quite yummy served over ice cream.
Keep Irish cream refrigerated and use up remaining cream within 2 weeks.