I ran across a recipe for making your own Irish Cream Liqueur – more popularly known by a well-known name brand Bailey’s.
The recipe seemed pretty simple and straightforward…
- 1 1/2 cups Irish whiskey
- 1 can sweetened condensed milk
- 2 Tbsp chocolate syrup
- 2 tsp instant coffee
- 1 1/2 cups cream
Cool, I thought, and went to the drink cabinet. Folks bring us booze for the parties, or apparently just because, and I had recently organized the drink station, putting all of the whiskey in one section – Scotch whiskey, bourbon whiskey, whiskey whiskey.
I’m not a connoisseur of alcohol. My drinking of libations is generally limited to once every couple of months, and includes a glass or two of wine (note: Cupcake Vineyards Moscato d’Asti is one of my favorites, just saying).
Our Fondue This party included a libation brought by another homebrewer – a hard pear cider – which was quite tasty!
In any case, my drink station did not include Irish whiskey. And I, being the typical “oh this will work” kind of gal, grabbed the Scotch whiskey.
After all, Scotland and Ireland aren’t that far apart.
I am now ignoring the collective internet scream of horror of Irishmen, Scotsman, and libation aficionados.
It turned out okay. It would probably be better with Irish whiskey, but I made do with what I had. I will be adding this to my fridge. I double-checked and homemade Irish (or Scotch) Cream Liqueur is best stored in the fridge in order to avoid the cream and condensed milk going bad.