Homemade Irish Cream: I’ll Drink to That

Feeling the winter drearies? Perhaps a little shine would brighten your day. If you’ve never tasted homemade Baileys, you’re two minutes away from changing that. Smooth, gratifyingly rich and killer poured over a hot fudge sundae.

Homemade Irish Cream

1 2/3 cups Revel Stoke roasted pecan whisky

1 cup cream

300 mL sweetened condensed milk

1 1/2 tsp instant coffee

2 or 3 tbsp chocolate syrup

2 tsp vanilla extract

In a measuring bowl with a handle and spout, combine all the ingredients, and whisk them together until smooth. Taste, and adjust the whisky, instant coffee and chocolate syrup to your liking. Pour into a bottle with a cork or cap, and refrigerate. Shake before serving. Delicious! t8n