Two of my favorite adult treats are homemade Kahlua and cream and homemade Irish Cream. This year I decided make gift baskets filled with coffees and treats that go well with coffee, including chocolate and Irish Cream, of course!
A friend shared this recipe that she found in a book called “Cheaper and Better.” I agree, it is better than the brand name Irish Creams that you would spend a fortune on at the liquor store! We have dairy intolerances in our family, so I also made dairy free substitutions so I will post the original recipe as well as my adaptations.
Irish Cream (original recipe)
2 eggs
2 c. sweetened condensed milk
1 tsp. chocolate syrup
1 tsp. instant coffee
2 c. vodka
2 c. heavy cream
Beat eggs until thick and lemon-colored. Slowly add the rest of the ingredients one at a time, beating well after each addition. Pour mixture into sterilized dark glass bottles (dark plastic will also work) and let it rest for one week before drinking. It will keep 1 month in the pantry or 3 months in the fridge.
Irish Cream (dairy-free substitutions)
2 eggs
2 c. vanilla coconut milk creamer
1 tsp. chocolate syrup
1 tsp. instant coffee
2 c. vodka
2 c. plain coconut milk creamer
Follow instructions above using substitutions. I also ran a bit short of vodka so I just substituted the extra with some vanilla Brandy I had brewing.
I made the dairy free version and it turned out soooo yummy and creamy…and STRONG…so don’t plan on driving after drinking this stuff! Make sure to let it age for a week in a dark spot so that the alcohol can denature the egg proteins. I also doubled the recipe so we’d have a little for us and plenty to share. Delish!
Looks Yummy! You are so talented!
ReplyDeleteThat sounds wonderful! What a great idea to use SO Delicious coconut milk creamer in the dairy-free recipe. I can't wait to try it!
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