Yesterday morning my man was saying it would be nice to have Irish cream for his coffee. Then I started wanting it too, so guess what I did? Yep, I made it, but not the version you buy in the LCBO because…well, it has LOTS of preservatives and sugar, which I try not to use too much of. I thought to myself “how do I make Baley’s Irish Cream?”. So, what did I do next? Googled it of course…he he. I found quite a few recipes online, but the one I used was from WikiHow.com. For the exact recipe click here.
I don’t know about you, but I don’t always have all the ingredients to make things on hand, so I have to remove things and add more stuff, which is what I did with the recipe.
Also, another thing you should know about me and the recipes I chose to make, I NEVER follow a recipe to a T. Guess that’s why I now enjoy cooking because I get to do it my way:)
No Sugar Irish Cream (this is my new name for it)
- 1/2 cup whiskey (I used Forty Creek and Gibson…whatever was in the cub-bard)
- Almost 1 cup half and half cream
- 2 tablespoons chocolate syrup (actually I added way more because it’s a squeeze bottle and LOVE chocolate)
- 2 teaspoon instant coffee granules (after all, it’s for coffee, so why not add more)
Measure if you want, or do like me and free poor some things like chocolate. Pour all of the ingredients into a blender.
NOTE: It was suggested to poor the cream in slowly so it doesn’t curl, and I did follow those instructions.
Blend for 10 – 20 seconds on a high speed.
Store the cream in a tight sealed bottle. Not plastic! This is my opinion, but it has cream in it and might take on the taste of plastic which I hate. I did some snooping around and found a glass mason jar in the house. Ah, that’s my mother-in-laws jar she gave us. Thanks mom:)
It’s now sitting in the fridge waiting to be drank.
Enjoy and please share the link with others who might be looking for No Sugar Irish Cream.