Homemade Irish Cream
Another month has rolled by which means it’s time to post for the Secret Recipe Club. I’ve really enjoyed being part of the club because it means I get to become intimately familiar with a new blog at least once a month—not that I need an excuse!
This month I was assigned the blog, Double the Sugar, whose name came via a Julia Child quote. When Julia was asked how to make good food in a hurry, she is said to have replied, “Double the sugar, and add bacon to everything.”
This blog represents the efforts of two women who live “across the pond” from each other. That “pond” would be the Atlantic Ocean. Shannon lives in Seattle, Washington, while Lucy lives in Edinburgh, Scotland. They met in Scotland while Shannon was getting her Master’s degree there. It appears that they actually met at Cadbury World where they discovered their mutual love of chocolate and food. Shannon is back in the States and Lucy remains in Scotland, but their love of food continues to be shared via their blog.
As I electronically “thumbed” through their recipes, I was hard pressed to decide whether to make Millionaire’s Shortbread, their Savory Cheesecake, or the Thai Chicken Pizza—all very tempting. Then, I spotted their recipe for homemade Irish Cream. Bingo! My sister had sent me a similar recipe a while ago, but I hadn’t gotten around to making it. I decided I wasn’t going to miss the opportunity to make it this time around.
As long as you have a blender, the recipe couldn’t be easier. Even if you don’t have a blender, a big bowl, a whisk, and a strong arm will do.
My sister refers to this recipe as the “nectar of the Gods,” but perhaps “nectar of the leprechauns” might be more appropriate. 🙂
One year ago: Cheesecake Elegante
Homemade Irish Cream
Ingredients
- 1 cup cream
- 14 oz. sweetened condensed milk
- 1 cup Irish whiskey (I used Jameson’s; original recipe called for 1 2/3 cups)
- 1 tsp. espresso powder or instant coffee
- 2 tbl. cocoa powder (sweetened or unsweetened) or chocolate syrup
- 1 tsp. vanilla extract
- 1 tsp. almond extract
Directions
Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. Will keep for up to 2 months. Shake before using.
I know St. Patrick’s Day is a long way off—but, as long as you have the Irish cream, you can make a batch of Irish cupcakes. Shannon and Lucy have a recipe for them on their blog and so do I. They’re a little bit different, so you just might want to make two batches!
Source: A recipe from Double the Sugar
Fran’s Notes
My sister’s recipe called for less whiskey, so I added one cup and taste tested. I thought it was plenty strong enough, but feel free to add the larger amount.
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