It is not surprising that I am a person that would be in a food group. I joined a lovely group where people post what they cook and then happily share their recipes. This recipe I got from one of the members, a very nice lady whose blog I will mention below.
Now I love Baileys so when I saw this picture come up, and I had all the ingredients at home, what else was I supposed to do but make it.
It is delicious, I find it nicer than the store bought version. It is creamy, you can taste the scotch, you can taste everything, and it is so easy to make.
Supposedly it can last 2 months in the fridge, ha, that never happens, especially now that my husband has found out about it.
You can whiz this all up in a blender if you prefer, I just whisk it in a bowl as I don't want to wash the blender.
If I only have pure cream in the fridge, I'll use that instead of thickened cream, works just fine.
If you don't have instant coffee in the house, you can use some brewed coffee, about 1/4 cup strong freshly brewed coffee, but make sure it has completely cooled before you use it.
I like to use Irish Whiskey to keep it Irish, but I've made a Scottish version also haha, use any whiskey you like to drink.
This makes more chocolate syrup than is needed for the recipe, but it keeps well in the fridge, and you can use it for other things.
Now this is delicious as a drink, but my oh my, try it over vanilla ice cream, wow, this is why it can't last two months. Add some chocolate syrup also and it doesn't last a week.
This is so easy to make, try it, you will never buy it again.
Now I love Baileys so when I saw this picture come up, and I had all the ingredients at home, what else was I supposed to do but make it.
It is delicious, I find it nicer than the store bought version. It is creamy, you can taste the scotch, you can taste everything, and it is so easy to make.
Supposedly it can last 2 months in the fridge, ha, that never happens, especially now that my husband has found out about it.
You can whiz this all up in a blender if you prefer, I just whisk it in a bowl as I don't want to wash the blender.
If I only have pure cream in the fridge, I'll use that instead of thickened cream, works just fine.
If you don't have instant coffee in the house, you can use some brewed coffee, about 1/4 cup strong freshly brewed coffee, but make sure it has completely cooled before you use it.
I like to use Irish Whiskey to keep it Irish, but I've made a Scottish version also haha, use any whiskey you like to drink.
This makes more chocolate syrup than is needed for the recipe, but it keeps well in the fridge, and you can use it for other things.
Now this is delicious as a drink, but my oh my, try it over vanilla ice cream, wow, this is why it can't last two months. Add some chocolate syrup also and it doesn't last a week.
This is so easy to make, try it, you will never buy it again.
Recipe
Recipe adapted from www.theaspiringhomecook.com
1 tsp instant coffee granules
1 x 300ml thickened cream
1 cup Whiskey
1 x 395g can sweetened condensed milk
2 tbsp Chocolate Syrup (recipe below)
Chocolate Syrup:
1/2 cup water
1/3 cup sugar
1/3 cup cocoa powder
A pinch of salt
1 tsp Vanilla bean paste
Make the chocolate syrup first: In a small saucepan, place the water and sugar on medium high heat and whisk till the sugar is dissolved.
Whisk in the salt and cocoa to dissolve it all and continue cooking till it has slightly thickened. (This will take 3-4 minutes.)
Take the saucepan off the heat. Add the vanilla and stir through.
Leave it to cool before using it.
In a large bowl stir together the cream and the whiskey.
Add the coffee granules and stir together till the granules have dissolved.
Now add the condensed milk and stir well.
Lastly add 2 tablespoons of the chocolate syrup and stir well to make sure everything has mixed well.
Pour into bottles and refrigerate.
Enjoy on the rocks, over ice cream or use in any recipe that calls for Irish Cream.
1 tsp instant coffee granules
1 x 300ml thickened cream
1 cup Whiskey
1 x 395g can sweetened condensed milk
2 tbsp Chocolate Syrup (recipe below)
Chocolate Syrup:
1/2 cup water
1/3 cup sugar
1/3 cup cocoa powder
A pinch of salt
1 tsp Vanilla bean paste
Make the chocolate syrup first: In a small saucepan, place the water and sugar on medium high heat and whisk till the sugar is dissolved.
Whisk in the salt and cocoa to dissolve it all and continue cooking till it has slightly thickened. (This will take 3-4 minutes.)
Take the saucepan off the heat. Add the vanilla and stir through.
Leave it to cool before using it.
In a large bowl stir together the cream and the whiskey.
Add the coffee granules and stir together till the granules have dissolved.
Now add the condensed milk and stir well.
Lastly add 2 tablespoons of the chocolate syrup and stir well to make sure everything has mixed well.
Pour into bottles and refrigerate.
Enjoy on the rocks, over ice cream or use in any recipe that calls for Irish Cream.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/homemade-irish-cream.html
Pin it: www.pinterest.com.au/pin/399413060697512833/
Pin it: www.pinterest.com.au/pin/399413060697512833/
RSS Feed