Friday, March 15, 2013

Irish Cream Liqueur




I saw 'homemade Irish cream liquor' pop up on Punk Domestics facebook wall this morning and started clicking. First there was Southern Faire's version, with half-and-half plus heavy cream. Arctic Garden Studio's version includes instant espresso powder. Hmmm....

The one I ended up using for my jumping off point was Design Sponge's Irish Cream; it calls for honey and dark cocoa powder. I might give the Irish Flag cocktail a go from this site - after I make some Irish carbomb cupcakes, of course.

I used espresso instead of coffee, doubled up on the vanilla, and skipped the almond extract and chocolate completely.

1 C espresso
1 whole vanilla pod + 1 pod for each container
1 1/2 C heavy cream
1 t instant espresso powder
1 T honey
1/2 t unsulphered molasses
1 t pure vanilla extract
2 eggs
1 C organic dark brown sugar, lightly packed
1 t pure vanilla extract
1 T white whole wheat flour
1/2 t baking powder
2 C whiskey

Pour the hot espresso over the whole vanilla pod and steep until cool. In a large sauce pan, pour the espresso and vanilla pod. Add the cream, instant espresso powder, honey, molasses, and vanilla extract. Whisk thoroughly. Simmer over low heat for about 20 minutes, whisking frequently, until the mixture begins to thicken.

While that is cooking, whisk together the eggs, brown sugar, flour, and baking powder. Remove the saucepan from the heat; whisk in the egg mixture. Let cool for about 5 minutes. Then whisk in the whiskey until completely blended. Transfer to sterile lidded containers, drop in a whole vanilla pod in each jar, and store in the fridge. 


Éirinn go Brách!

2 comments:

  1. Hi there! Why did you go with the flour? What does that lend to the recipe?

    Thanks!

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    Replies
    1. I looked a bunch of different recipes before working up this one. I don't know the rationale. I'm guessing as a thickener.

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