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Make Your Own Irish Cream

Some of the best holiday treats we’ve enjoyed were homemade. What could be better than that? Treats that are homemade and involve liquor.

Sure, you could make spicy bourbon balls, whiskey butterscotch sauce or almond cognac cookie sandwiches, but we’ll actually be giving our friends and family something different this season: homemade Irish cream liqueur.

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We found a simple and delicious recipe for it in Dutch author Yvette van Boven’s Home Made Winter, which was recently released. Though the store-bought variety is a best-seller this time of year, producing Irish cream yourself isn’t really that hard—and it allows you to experiment with various types of whiskey from around the world.

Most Irish whiskies, bourbons and Speyside single malts will generally provide smoothness and sweetness, while rye or smoky Islay Scotch will lend a surprising complexity and depth.

No matter what spirit you use, your guests will love a glass with dessert. And a small bottle also is a great host present.

Irish Cream Liqueur

Contributed by Yvette van Boven
INGREDIENTS:

  • 6 oz Heavy cream
  • 1 (14-oz) can Sweetened condensed milk
  • 14 oz Irish whiskey (or other whiskey)
  • 1 tbsp Instant coffee granules
  • 2 tbsp Chocolate syrup (such as Monin)

PREPARATION:
Add all the ingredients to a blender or food processor and blend briefly until fully mixed. Pour into clean bottles, seal and store in the refrigerator for up to 2 months.

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