A recipe to make your own homemade Irish cream using Irish whiskey, coffee, chocolate, and of course, cream. A delightful toast to the New Year.
So we head towards the close of another year on the Gregorian calendar.
The end of the year and the beginning of a new one always seems like a good time to become that introspective person reflecting on life and its purpose, the meaning of it all, why we exist, and where we are headed, to reorient our personal path, make difficult choices or changes, and to embrace new opportunities. It’s also an excuse to kiss the people you love, hold them tightly, and be glad they are there.
Life is funny in how it twists and turns, bobs and weaves. Still, all those detours and potholes have led to this moment, and without them you would be missing important bits and pieces of what makes you who you are today. On the road of life, it is a series of experiences and the things we carry away with us as we move on, wearing them as badges on our breast and scars on our skin, that effect who we are going forward.
As we embark on another year of life’s journey, it naturally follows that we would also then be toasting with a glass of uisce beatha, aqua vitae, water of life. Whiskey, of course, of the Irish variety, and mixed with a few dangerously delicious friends: chocolate, cream, and coffee.
My Weck Juice Jars were up to the task. See how that one to the left is a bit lower? Taste testing. Important stuff.
Last night we said farewell to two people we love – again – as they head off into the sunset on yet another adventure, this one taking them even farther away from us than the last and with no return date in sight. As they set off for New Zealand and all the wonders of Kiwis, Maori, and hobbit holes I wish them the best and look forward to visiting their new plot of green grass on the other side of the ocean.
375 milliliters Irish whiskey (like Jameson or Bushmills)
1 teaspoon vanilla extract
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 cup cream or half-and-half
1 teaspoon espresso powder (or Starbucks Via)
In a double boiler over simmering water, melt the chocolate bar until smooth. Remove from the heat. Whisk in the Irish whiskey and the vanilla extract until smooth. Slowly stir in the sweetened condensed milk and the evaporated milk. In a small saucepan, heat the cream until it is warm and stir in the espresso powder until combined. Whisk the warm cream slowly into the mixture until incorporated.
Strain the liquid through a fine mesh sieve into bottles. Store in the refrigerator for up to 3 weeks. Serve over ice or mixed into coffee.
Makes 1.5 liters
So, what are you doing New Year’s Eve? However you choose to celebrate the impending midnight hour, may you have a joyous New Year!