Ever think at one point while drinking bailey’s or any other irish cream that hey, “I want to drink this often but I’m too poor to afford a lot”. Well now you can make one at a fraction of the cost.
Look no further friend, I’m here to help.
1.5 cups of Irish whiskey
1 whole can of condensed milk per batch
2-3 teaspoons instant coffee
2 tablespoons chocolate syrup
1.5 cups of full cream milk
Why irish whiskey? Simply put, you get the authentic hit when you get it done. But, what if you don’t have any or your budget would not do.
Simple, just sub out the irish whiskey with scotch whiskey or cheap whiskey then add honey for a mixture of 2:1. Why honey? Because Irish whiskey has honey notes which we will try to replicate.
For this recipe though, I used Black Label since I had some lying around the house.
- Except the milk, place the ingredients in the blender. You forego the milk because you don’t want to add in too much air to this mixture to make it frothy.
- Blend medium to high for 2 minutes or until the mixture evens out in tone. This is to ensure good mixing of the ingredients.
- Place the partial blend in the bowl and whisk in the milk until the mixture smoothens out. Whisking the milk in gently helps the first mixture to smooth out in color and dampens the strong taste.
- Put the mixture back in the blender at medium for 30 seconds. Just an extra step but you can forego this in favor of a minute of extra whisking.
- Place in a container and chill in the ref (or freezer if you need it fast). Serve over ice or iced coffee cubes.
And there you go. I would estimate that for the cost of retail irish cream, you can make at least 3-4 batches of the same if going by this method. The taste is close, so it’s a good party trick to pull.
Author: Alrik Estrada