I like to make this recipe with local ingredients to share with my non-beer drinking friends. IMO this Irish cream is better than anything you can find in the store - if you've never had real homemade Irish cream before you're in for a treat. It's like a melted chocolate milkshake and it's simple to make.
Ingredients:
- 375 mL Jameson whiskey (1/2 of a standard 750 mL bottle)
- 1 cup heavy cream
- 4 eggs
- 1 14-oz can sweetened condensed milk
- 2 tbsp Hershey's chocolate syrup
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Place all ingredients into the blender and blend on high. Store in the refrigerator. The ingredients will separate over time, so shake well before pouring. Consume within 30 days. Makes enough to fill two 500 mL grolsch bottles.
Tips:
- The consistency can sometimes come out a little thick and irregular. Blending well can solve this. If you find it's still not consistent enough for you, filter the final mixture through cheesecloth or a fine colander to remove any chunks.
- You can consume your cream right away, but I find that it tastes better after being allowed to mellow in the fridge for a couple days first.
- Consider substituting rye whiskey (I like Bulleit rye) for a stronger, more "alcoholy" flavor. I personally prefer this but I find most laypeople prefer the Jameson recipe which has a much more subtle flavor.
- For a richer drink that tastes almost like cookie dough, add 3-6 tablespoons of malt powder. I used malted milk powder but you can probably use regular dry malt extract too.
I'd love to hear if anyone has other modifications to this recipe.
Submitted April 03, 2016 at 10:01PM by rxneutrino http://ift.tt/222hetF Homebrewing
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