I love bringing something wonderful and homemade to friends homes during the Holiday season. Everybody brings cookies, and frankly with two little ones and a third one on the way my cookie making time has been severely curtailed this holiday season. What I’ve been gifting and what my friends adore is my Homemade Irish Cream. I can put it together in the blender in the space of 5 minutes, pour it into a carafe and have something truly yummy to give away and liven up any party. I use an inexpensive whiskey for mine, but you could easily substitute rum for rum lovers or even vodka.
Now, if you are not imbibing this year or would like an alternative to the store bought eggnog, I’ve come up with an egg less variation that my both my kids and my whiskey loving husband love.
Enjoy! Happy Holidays!
Homemade Irish Cream
- 1 cup heavy cream
- 14 oz. sweetened condensed milk (one can)
- 1 1/3 cup whiskey (Jameson or Bushmills work well, but you could also use Bourbon, Scotch or an aged rum.)
- 2 tablespoons chocolate syrup (add more to taste)
- 1 teaspoon coffee extract
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
*for a Vodka variation, Increase the chocolate syrup to ¼ cup and increase the coffee extract to 2 tsp.
Place all ingredients in a blender or food processor and blend to combine. Keeps for 1 month tightly covered in the fridge.
2 cups heavy cream (You can substitute half and half or light cream.)
14 oz. sweetened condensed milk (one can)
1 Tbsp. Vanilla Extract
½ tsp. cinnamon
½ tsp. orange zest
½ tsp. nutmeg
Combine all ingredients in a large bowl. Keeps tightly covered in the fridge for 2 weeks.