 Not everyone likes their whiskey straight. But few can resist it when mixed with chocolate, coffee and cream. So when looking for a way to share my favorite spirit with coworkers and neighbors this holiday season, Irish cream seemed the way to go. It's good in coffee, over ice cream, or with a couple of ice cubes. My favorite is a shot of it topped with a layer of cream on top. The Irish cream goes in the glass first, then turn a spoon scoop side down over the top of the glass and pour the cream over it, so it settles as a nice layer on top.  Irish cream is easy to make and a fun recipe to play with, adding more chocolate for sweetness, more vanilla for flavor, or more whiskey for a kick. I guess you could use bourbon or Scotch, but I prefer to go as the name suggests and stick with Irish whiskey. I was inspired by this recipe from liquor.com, and I also added in some vanilla extract and almond extract, and played with the amounts:
Mix it all in a blender, store in air-tight containers in the refrigerator for up to 2 months, and shake well before serving. The amount of whiskey depends on the taste, but if you are of the straight-whiskey-drinking persuasion (as many good people are), then I suggest having someone of the general public take a sip and taste that it isn't too whiskey heavy. Unless, of course, the bottle is for you! Comments are closed.
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