When autumn’s cool weather arrives and the leaves are showing off their pretty fall colors, I believe there is a stirring deep in our soul to cozy up. Starting today, I am doing a little blog series every Wednesday evening on fun, inexpensive ways to do just that ~ cozy up! I hope you will join me.
One thing that we love to have in the cooler seasons is warm drinks out of our favorite mugs. In September, while visiting Dino’s aunt and uncle in California they introduced us to this homemade version of Irish cream. Every night after dinner, we would have a little glass on ice. Oh my, such goodness! Now that we are back in Pennsylvania and the evenings are getting chillier, we love having a hot Irish cream and coffee on the back porch while the sun goes down.
Homemade Irish Cream
Rich and creamy, this comes together in minutes. Recipe makes 32 fluid ounces.
- 1 and 2/3 Cups Irish Whiskey (I used Jameson)
- One 14-ounce can Sweetened Condensed Milk
- 1 Cup Half-and-Half or Heavy Cream
- 2 TBSP Chocolate Syrup
- 2 tsp Vanilla Extract
- 2 tsp Instant Coffee or Instant Espresso (must be Instant so that it dissolves)
- Combine all ingredients in your blender and blend on high speed until smooth, 30-60 seconds.
- Transfer mixture to a glass bottle with a tight-fighting lid and store in the refrigerator for 1 to 2 months.
- Shake well before using.
Irish Cream and Coffee: add 2 ounces of Irish cream into a mug and pour 4 ounces of steaming hot coffee over. Serve and Enjoy!
Everyone must take time to sit and watch the leaves turn~Elizabeth Lawrence