Homemade Irish Cream Liquor

Irish Cream ready for gift giving with a tam and scarf.

While I was going through my stack of recipes the other day looking for the Truffle recipe, I cam across another favorite that should be included with your holiday goodies. Hopefully you can get the ingredients in the house in time for Thanksgiving!

Without getting into all the details, this Irish Cream Liquor recipe came from an aunt-in-law from a previous marriage. It's been a favorite for over 40 years and was Aunt Joan Loza (miss you!).

Once you make this -- assuming you're not afraid of raw eggs like my mom was -- you'll never want to drink Bailey's again. I suppose you could substitute egg beaters of some other pasteurized egg product, but I've never tried it. If you do try it, let me know how it goes.

The Irish cream makes a great gift and keeps refrigerated for 4 months. (at least that's what Aunt Joan told me, but it's never lasted that long) The recipe makes about a quart. If you're gifting it, you can make four 6-ounce bottles and still have some for yourself. When I give it as a gift, I usually crochet a little scarf and hat to decorate the bottle.

THE RECIPE:

4 eggs beaten

1T instant espresso

1 can sweetened condensed milk

1c heavy cream

1c Irish whiskey

2-4 drops almond extract

1T chocolate syrup

Break the 4 eggs into a blender

Add instant espresso and blend until uniform is color and texture

Add sweetened condensed milk and blend

Measure the cup of heavy cream into the milk can and stir to help get all the milk that wants to stick to the can and add to the blender.

Give it a pulse or two to blend.

Do the same with the whiskey add the chocolate syrup and almond extract and finish blending until it's completely blended

Pour into bottles and refrigerate.