This is a large-batch recipe, and it’s perfect for a holiday party punch, office gifts or secret santa, or just to enjoy over the course of the Christmas season and save some money on your Bailey’s budget.
Pictured, I’ve rimmed a glass with cookie crumbs, poured the irish cream over ice, and topped with milk for a delicious twist on milk and cookies.
1 can sweetened condensed milk
1/3 cup chocolate syrup
2 cups half and half
1.5 cups irish whiskey
1 tablespoon instant coffee
Splash of vanilla extract (the importance of this is that it cuts the smell of alcohol, and this drink is considerably more pleasant when the sweetness hits your lips before the alcohol hits your nose)
You’re going to want to add another liqueur, but you can get creative here with flavours. I’ve made 3 batches, each with a 1/3 cup of a different liqeur:
- Galliano (vanilla)
- Creme de cacao (chocolate)
- My top recommendation: Frangelico (hazelnut)
You might want to experiment with white curacao / triple sec / Grand Marnier (orange) or Kahlua (coffee).
I’ve stored my batches in air-tight glass bottles in the fridge, and I plan to serve some at Christmas in a rock glass poured over a few big marshmallows and use others for coffee and to make some delicious desserts.
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