After a brutal weekend of making drinks for what seemed like every single graduate of the University of Oregon this weekend (and their parents), I’m propping myself up at my computer to once again take part in the Mixology Monday festivities.
I did some advance planning (a first) and started working on this recipe last month. The theme of this Mixology Monday is cocktails that use cream-based liqueurs, but I’m going to go out on a limb and show you how to make your own Irish Cream instead.
I cobbled this recipe together from a variety of online sources, and then tweaked the recipe to satisfy my palate and the palates of those I work with and serve. I think it’s a success.
Thanks to Anna at Morsels and Musings for hosting this month’s Mixology Monday – be sure to head over to check out her round-up of the other entries!
Irish Cream' Print Me
- Irish Cream
- 1 cup half-and-half
- 1 14-ounce can sweetened condensed milk
- 1.75 cups Irish whiskey
- 1 ounce strong brewed espresso
- 1 ounce chocolate syrup
- 1 teaspoon real vanilla extract
- 1 teaspoon almond extract
- Mix ingredients together, bottle and refrigerate. Should stay stable for at least a month.
Recipe printed courtesy of jeffreymorgenthaler.com
23 Replies to “Mixology Monday: Cream”
Just mixed up a batch of 6 bottles just now. They’re going to be Christmas presents for a few of my friends. Subbed out the condensed milk for a cup more of cream and a half cup of (warmed) dulce de leche. Turned out brilliantly, the dulce de leche really adds something smooth to it and the weight turned out really well.
Made it, and it was freaking delicious.
Thanks for the recipe!
Scott – You’re going to need chocolate that will dissolve in water/alcohol, melted chocolate simply won’t do. Look for Hershey’s or another type of chocolate syrup intended for mixing in milk.
I’m intrigued by your recipe and am going to make it over the winter holiday. I did have a quick question about the chocolate syrup. Does this mean something like the Hershey’s syrup you pour over vanilla ice cream? Might one reasonably substitute an ounce of melted chocolate, or an ounce of Godiva chocolate liqueur? I suppose so, but I was merely curious as to exactly what was meant by chocolate syrup.
Thanks, Shiz! Let us know how it turns out.
Made this tonight and blogged about it (linking back here, of course) here: http://www.shiz.ca/journalicious/2007/12/fa-la-la-la-la.html
I;m such a lush
OMG I’m gonna try making creme brulee with Irish cream instead of regular heavy cream…I bet it will be fantastic!!!
well judging by all the typos in my previous question, you can tell that I’m at the end of a bottle now
I love Bailry’s, but today bought a bottle of Emmet’s because of the price. I must say, Baileys tastes much stronger in alcohoo content, although by the label, they are the same. But it also tastes more complex in flavor.
How does Carolan’s compare? Also, does anyone know how you can access the ingredients to these Irish creams? I’d like to know what they use to sweeten them with (I tink Carolan’s says on the bottle that they use honey).
I love drinking Irish cream and can down a whole bottle over the course of an evening, but they surely can’t be very good for you with the fat/cholesterol content!
I made a mistake in my comment. I accidentally said Emmet’s, I have no idea what I was thinking. We use Carolan’s for most our Irish Cream drinks.
Wayland, I’ve been meaning to do a write-up about you guys for a while, I love the site. And I’ll try adding some caramel to my next batch to see what happens!
And as for you, Stella…
I have a regular who drinks only Baileys. I am out until Monday and would never think of attempting to serve him Emmets on the rocks (garnished with a stick of chalk). His business and tipping habits are well worth the effort of making him some homemade. I might even whip up a batch of cookies as well!
We actually make quite a few Irish Cream drinks over at Infusions of Grandeur.
I was looking at your Irish Cream recipe and to me what was missing was caramel. I tend to use Emmet’s Irish Cream, because it has a hint of caramel in the flavor that just isn’t the in Bailey’s or St. Brendan’s.
Now if I really wanted to go the Caramel route, I know there is a Caramel Bailey’s but for most drinks that is a bit over the top. I like just the hint of caramel that’s in the Emmet’s.
Hey, thanks, Charlie! I’ve been having it in coffee after work and it goes so well with the Illy dark roast coffee we have here at the house.
Hey, thanks for the recipe, Jeff. I mixed some up yesterday and it’s fantastic. A little nuttier than Bailey’s, which suits my taste just fine.
I truely loved your version of Irish Cream. Your back bar is beginning to resemble a science lab. Keep it up.
I can honestly attest to the quality of Jeff’s Irish Cream. Thanks for giving me a sample at the bar the other night. I hope Grad Weekend didn’t kill you. I don’t miss those nights. I’ll catch you later.
The phrase “Morgenthaler’s Irish Cream” sounds like a great patent medicine. One of those turn-of-the-century cure alls with real cocaine in it or something. Just rub a little on the affected area and…
I’ve tried it, liked it, but never have used it in drinks. However, the host has a recipe that uses Amarula. Check it out!
have you tried Amarula? have any drinks using it?
You’re actually MAKING your own Irish cream now?? This is amazing! I wish I could come try some, but Oregon is too long of a drive from Texas.
I’m going to have to make my own match of Morganthaler’s Irish Cream this winter!
Thanks for this! I went the ‘lazy bum’ route this MxMo because I dislike Baileys (and am suspicious of a 2-year shelf life on a ‘dairy’ product!) but I like homemade cream liqueurs. This definitely goes on the must-try list.