Homemade Irish Cream Liqueur.
Sooooo yeah. I did this.
Actually, let me tell you what I’ve been doing on Christmas break. It’s not like I even have a Christmas break, but whatever. My 12-year old self will never be able to get over the fact that I don’t have a good week or two off around the holidays. Same goes for summer vacations. I pretty much schedule my world around “school nights.” I’m forever in seventh grade.
But here’s what I’ve been doing: making a lot of booze. My cousin Lacy and I made candy cane vodka and homemade amaretto. Then I figured why the heck stop there? I also started running out of those things and wanted more.
So I did this.
It was fabulous. It’s so thick and rich and creamy. Like all of us, it gets better with age. And I’m pretty sure it’s exactly how you should spend the last weekend of 2012.
Homemade Irish Cream Liqueur
5 ounces high-quality milk chocolate, chopped
1 1/2 cups Irish whiskey
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
1 1/4 cups heavy cream
1/4 teaspoon instant coffee
Melt chocolate over a double boiler or in the microwave, stirring until totally smooth. Add to a large bowl and whisk in a few tablespoons of whiskey, stirring until combined. It may separate a bit, which is fine. Whisk in the condensed and evaporated milks until smooth and creamy, then whisk in the remaining whiskey, instant coffee and cream. The instant coffee and chocolate may not totally disolve at first, but it will as it sits.
Pour mixture in a large pitcher, bottle or a few separate jars and refrigerate. This is best after it sits for a few days, but we drank it immediately and it was still delicious. Just make sure to shake and stir the mixture every few hours (or even once/twice a day) so everything dissolves and meshes together. Serve on the rocks or in coffee!
[lightly adapted from allrecipes]
Are you with me?