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Twas the night before Christmas Eve and my handcrafted gifts had yet to be finished. Or in most cases, even begun. A month of some excellent planning and plotting had unfortunately resulted in precious little execution. As the wrapping of presents should have been commencing, what I had in front of me was an assortment of totally empty jars, bottles, and adorably wee bakery cartons that were meant to have been filled with fudges, jams, savory jellies, handcrafted syrup and sugar cubes for cocktails made with my seasonal shrubs and infused vodkas. Also I have what officially may be the world’s most traveled knitting bag. It has come with me everywhere for months and yet I have not a scarf or hat to show for it. We will not even discuss the planned personalized hand embroidered Xmas stockings. (Just know that they would have been epic.)
As I was surveying my un-handicrafts while furiously reloading the browser trying to force my Amazon Prime packages to miraculously arrive even though they were obviously very much stuck in Arizona, it became clear that I was going to need a plan C if there would be anything under the tree at all. I headed into the kitchen wondering if I had any of the molecular materials that would allow for some quick infusions or if I dared attempt some last minute baking. As I was seriously considering whether fancy coffee filters and gently used jars of artisanal honey could be at all appropriate, it occurred to me that I had (nearly) all of the ingredients to make homemade Irish Cream.
Irish Cream, better known as Bailey’s or Carolan’s or a handful of other brands, is a sweet and boozy liqueur. It is delicious. I will admit there was a time that I avoided it. Sweet drinks have a sour reputation amongst serious drinks people. White Russians, fruity coladas, and cream liqueurs are considered too sweet, too girlie, not bracing enough to be cool. But a few years ago Bailey’s sent their entire line to me at the office for review, which included new flavors like salted caramel, vanilla cinnamon and I want to say mint, and it gave me a chance to revisit and regret my prejudice. While perhaps not what you want for everyday, cream liqueurs are delicious, either over ice or slipped into a cup of cocoa or coffee. I rarely have any qualms about day drinking, but Irish cream makes even BREAKFAST drinking acceptable.
I once interviewed an expert who explained the molecular miracle that is Bailey’s — how they make dairy bind with booze and be shelf stable for two years. I cannot teach you that. This homemade version is not shelf stable, but will last in your fridge for two months. If you have anything left. I know that the holidays are over. We learned this year though, that it is never too early to plan for next year. And if you are the sort of person who gifts for the rapidly approaching Valentine’s or St. Patrick’s days, this would fit the bill quite nicely.
This recipe calls for instant espresso, which I do usually have somewhere in the back of my cabinet leftover from some recipe, but you can DIY this part as well and make your own espresso powder simply by saving your grounds next time you brew. Spread them out on a baking sheet, put in a low oven for about an hour and a half. Once the grounds are crispy and baked, let them cool and the whiz them through a coffee grinder or mash up in a mortar and pestle. Yes, I did just recommend that you eat your used coffee grounds. Zero waste kitchen baby.
Take 1 1/2 tbsp of your espresso powder and put in in a blender with 14 oz whiskey, 6-8 oz of half and half depending on how dilute you want the booze to be, 1 (14-oz) can Sweetened condensed milk, 2 tbsp Chocolate syrup, and a dash of Vanilla extract. Blend for about 30 seconds, until fully mixed. Pour into clean bottles, seal and store in the refrigerator.
Image may be NSFW.
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