Mugs up! It’s National Irish Coffee Day! To celebrate, I whipped up Jesse Cross’s (the brilliant gourmand behind the blog, The Hungry Mouse) Irish creme liqueur. Perfect to mix with your coffee, as a substitute for Kahlua, or served over ice, this creamy, boozy bottle was easy to make—and delish to drink. Though the recipe called for eggs, I chose to omit them, and it’s just as fabulous sans eggs. Three cheers to the Irish!
Jesse Cross’s Irish Cream
- Half of a 750 ml bottle of Jameson’s Irish whiskey (or any Irish whiskey you like)
- 1 14-oz can sweetened condensed milk
- 1 cup heavy cream
- 2 tbsp chocolate syrup
- 2 tsp instant espresso
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Gather your ingredients and place condensed milk, cream, chocolate syrup, espresso and extracts in a blender.
- Blend until smooth, then add whiskey. Blend again.
- Strain the liquid, then pour from a funnel into a glass bottle. A Perrier bottle works great. (Tip, run the bottle under hot water the day before. The label scratches right off.)
- Make a label and tie it on with string for a Sweet, rustic touch. Drink!
Party idea: Whip up a bottle as a unique hostess gift. Check out other unique hostess gift ideas here.
Kelly is SweetJack’s laid back, in-the-know blog editor. This former magazine maven loves a good French fry with exotic dipping options (looking at you, Leon’s), her map-obsessed fiance Jason and her dog Maddy.