Wednesday, February 22, 2012

Cheap homemade Irish Cream

I wouldn't be considered much of a drinker in most circles.  But during the colder months, my alcoholic beverage of choice is a shot of Irish Cream in a cup of coffee.  There's Bailey's, Carol Ann's and a few other brands.  All good stuff.  All 20 miles away.  When the weather is nasty cold and I want a cup of coffee with a glug of Irish Cream, the last thing I want to do is get in the car and drive to get a bottle.

So, being the cheap AKA frugal person I strive to be, I wanted a recipe.  I have tried several, some of which cost as much to make as a bottle of the real stuff cost.  Finally someone gave me their recipe that uses cheap, rot gut whiskey and other cheap ingredients.  No, it's not as good as Carol Ann's and it's definitely not Bailey's, but it's not bad at all in a cuppa joe.

In this recipe, I use all store brand or private label ingredients.  It's also pretty flexible for your own tastes.  Every batch I make is somewhat different as I tend not to measure...sorry.

1 can sweetened condensed milk (or make your own sub - recipe below)
3 cans evaporated milk
several drops or more of imitation coconut flavoring
1 to 2 TB chocolate syrup
1/2 cup strong coffee
2 three ounce packages of instant vanilla pudding mix
1/2 to 1 cup whiskey, depending on how boozy you want it

Blend it all together with a stick blender, store in frig.  It might thicken up a bit, so add either more coffee or more whiskey, whatever your tastes are.  I have tried to make small batches in a wide mouth bottle, just shaking it instead of busting out the stick blender.  Trust me, this does not work.  I always end up with blops, blops and clumps of pudding no matter how much I shake it.  So use your blender, stick blender or mixer.

I have used instant coffee (brand name), but I thought it tasted better with regular coffee.  I'm going to make a fresh pot of coffee if I'm making Irish Cream, so I started using real coffee instead.

Sweetened Condensed Milk Substitute

1/3 cup boiling water
3 TB butter
2/3 cup sugar
1 cup nonfat dry milk

Melt the butter in the boiling water, add the sugar and stir well.  Add the dry milk and blend well,  This will thicken as you blend.  This recipe makes about 14 oz and can be used in place of one can of purchased sweetened condensed milk.  Make it when you need it as it won't store well.

There are also recipes for evaporated milk substitutes, but I have never used all subs in the Irish Cream recipe.  I always wonder if it's going to make it taste like powdered milk...not my favorite flavor.

I just made a batch, so if you're close by, come on over.  Coffee pot is on.

2 comments:

  1. Looks like a good recipe - have to say, being N. Irish and all, Irish Whiskey is the best to use :)

    Have you tried to make wine from any of your crops? Garlic wine is awesome to cook with (I just read your other post on what you do with the garlic after you harvest it).

    ReplyDelete
    Replies
    1. Oh, that's the truth!! Irish Whiskey is almost the same price as the cheaper version of Irish Cream (Carol Ann's) here, but it is worth it!

      Garlic wine? Oh no kidding. This is the first I have heard of it. Do you make it?
      No, I never have made any kind of spirits. Grapes seem to like our soil, so I was going to expand on those. Maybe one day I'll try some fermenting.

      Delete