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