Drinking Bailey’s while out frolicking with the rest of your heathen drunk friends isn’t exactly the most manly/Irish thing to do because of it’s creamy, sweet, dessert-like nature. Usually, St. Patty’s Day festivities include tons o’ Guinness and Irish Whiskey. At the advanced stages, there are Car Bombs. Although too decadent for drunkfests, Irish Cream is still so damn delicious. Ask anyone who’s slept with Colin Farrell.
When I lived in Amsterdam, my friends’ and I spent a night concocting homemade Egg Nog which is very similar to Irish Cream and it was dreamy–I’ll never forget how much better it was than store bought. Significantly better. Like, HOLY SHIT better. I came up with this Irish Cream recipe the other night and poured a little out for my A’dam homies who are scattered all around the world now. It being the Day of Saint Patrick, I figured this the appropriate time to reveal the recipe. Plus, I should represent my Scotch-Irish half. The Korean half will still enjoy this, even if it’s lactose intolerant. Oh well.
DREAMY IRISH CREAM
- 1 cup Irish Whiskey (I’d say Jameson, but I used to be partial to Bushmill’s and I’ve been known to tip some Tullamore Dew)
- 1 bar dark chocolate, high cacao content, 60-70% is fine
- 1c + 4 Tb sweetened condensed milk (10 oz)
- 1c evaporated milk (8 oz)
- 1c heavy cream
- 1 espresso shot or strong, brewed coffee
- 1/2 tsp natural vanilla extract
In the top of a double boiler*, melt chocolate, stirring constantly until smooth. Remove from heat and add the espresso shot or strong brewed coffee. Pour a cup of whiskey into the chocolate/coffee mixture and stir. Transfer to a large bowl. Gradually stir in the sweetened condensed milk, evaporated milk and vanilla. Stir in the cream and remaining whiskey.
Refrigerate immediately. It actually tastes best after a week or so and it keeps for a super long time. To serve, put some in a martini shaker and then over ice. Or, to be truly decadent, pour some over chocolate ice cream. Oh man.
*Note: Don’t go out and buy a double boiler. It’s easy to replicate with a medium pot, filled about halfway with water and a metal bowl to fit over top. You want the boiling water to not necessarily be completely covering the bottom of the bowl, but rather, heating it up with steam. This allows for indirect heat which will safely melt your chocolate. Try it, I’m right.
If you’re in NYC tonight, I’ll be at Lucky Strike slappin’ my knee, blowing a fife, and rubbing a fiddle starting around 9:30pm. I may dj some, too.
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