Homemade Irish Cream

Yields: About 1 quart | Blend & chill | Baileys-style

Ingredients

• 1⅔ cups Irish Whiskey (Jameson is the Savidge Kitchen pick)
• 1 can (14 oz) Sweetened Condensed Milk
• 1 cup Half-and-Half (or heavy cream for richer)
• 2 tbsp Chocolate Syrup
• ½ tsp Instant Coffee Granules (or ½ cup strong coffee / a splash of coffee liqueur — start with cream if you thin it)
• 1 tsp Pure Almond Extract (the “secret” that makes it taste like the bottle)

Instructions

1. Whiskey + condensed milk first: Blend the sweetened condensed milk and Irish whiskey until smooth. Doing this first cuts down on separation in the fridge.
2. Add the rest: Add chocolate syrup, instant coffee, almond extract, and half-and-half. Blend just until combined — do not whip it into foam.
3. Bottle: Funnel into a clean jar or bottle. Refrigerate. Shake before pouring if it separates (normal).