For the last two Christmases I’ve focused on giving handmade gifts instead of spending endless hours and countless dollars at a shopping mall. Because of this, gift giving was way more fun than gift-receiving this year – although maybe that’s because I’m finally becoming a mature adult (yeah right).
I was inspired to try making Baileys Irish Cream when a friend of mine recently made her own Paleo version for a party. As delicious as that version was I found a recipe from here that was a little more traditional, ie. something I thought my Mom might enjoy. The flavour is spot on and this recipe makes about a litre of Baileys, which is a steal considering how expensive it is at the Liquor Mart.
You can use a blender, food processor, or a whisk and a really strong arm to mix the ingredients together. You can keep the Baileys in the fridge for up to two months, but who are we kidding this tasty treat will be gone before the next snow storm.
Homemade Baileys Irish CreamIngredients
1 2/3 cups Jameson Irish Whiskey
1 cup half & half or heavy cream
1 3/4 cup sweetened condensed milk
2 tbsp chocolate syrup (I used hot chocolate powder instead)
2 tsp vanilla extract
1 tsp instant coffee
1. Combine all ingredients in a blender or food processor for 30 seconds. Store in an airtight container in the fridge and enjoy over ice, in coffee or mixed with milk!