Irish Cream

by Sheridan Kelley Adams

So I’ll be the first to admit that I have a fascination with creating from scratch. And I love the idea of making something at home instead of buying it at the store. Additionally, I have a perhaps unhealthy obsession with Mason Jars, which surprisingly enough, I can’t even blame on Pinterest. I don’t let myself go there.

When I heard friends talking about making homemade Irish Cream, I knew I had to try it, and what better time of year than mid-March.

I sorted through a few recipes and found one on Saveur. Have to give credit, and thanks, where it is due! I made a few modifications, and was really happy with the results.

  • 1 cup heavy cream
  • 1 1/2 tsp. instant espresso powder
  • 1 tsp. cocoa powder
  • 3⁄4 cup Irish whiskey (I used Tullamore Dew, and thought it was perfect)
  • 1 tsp. vanilla extract
  • 1 (14-oz.) can sweetened condensed milk

Combine a splash of the cream with the espresso and cocoa powders until smooth. Slowly whisk in the remaining cream. Add the whiskey, vanilla, and milk, and combine well. Pour into a large Mason Jar and refrigerate. Enjoy it over ice, or in coffee.