Thanks to Paul Lukas, esteemed writer of Uni-Watch blog who turned me on to this recipe, I can't imagine not having this beverage. It's a hit no matter where I bring it, and people are often surprised how quick and easy it is to make. There are a lot of websites with various versions of Irish cream recipes, and I'll admit I haven't made a lot of these other concoctions using those directions. The ones I have tried aren't the same, though, as they taste slightly different or miss out on the texture. In saying that, stick with this recipe, folks. I can guarantee you won't be disappointed.
Without further adieu, here is the legendary Paul Lukas' Irish Cream!
Ingredients
2 cups of Irish whiskey*
2 cups of heavy cream**
1 can of sweetened condensed milk
1 tbsp. of chocolate syrup
1 tsp. of vanilla extract
1 espresso shot***
1/4 tsp. of almond extract
Mix all ingredients in a large container and be sure to stir well. Refrigerate for a couple of hours, and enjoy over ice.
2 cups of heavy cream**
1 can of sweetened condensed milk
1 tbsp. of chocolate syrup
1 tsp. of vanilla extract
1 espresso shot***
1/4 tsp. of almond extract
Directions
Notes
* - any mid-range Irish whiskey will do - Bushmills, Jameson, Tullamore Dew - so don't buy any high-end whiskey. You'll lose the nuances of the high-end whiskey, which is what you're paying more for, in the Irish cream mixture.** - whipping cream at 35% works best for a thick, smooth Irish cream. At the very lowest, don't stray below 18% or you'll lose the creaminess of the beverage.
*** - an espresso shot is 1 tsp. of instant espresso in 2 tbsp. of hot water OR 2 tsp. of rich, instant coffee in 2 tbsp. of hot water. The stronger the coffee, the better the flavor is in the mixture.
As a change, this was the first year that we decided to go with 18% cream over 35% cream. The heavier cream seems to settle in the bottle if it sits for a few days, and it seemed to affect the overall quality. The 18% cream, as per Mrs. Quality Control, offers a more drinkable mixture in that it's not as heavy, but it still features all the notes that this Irish cream recipe features.
Of course, those notes are chocolate, espresso-ish coffee, and vanilla that blend together to create a sweet start to a creamy beverage that has wisps of alcohol blended into it. It should be served cold and it's best served over ice to maintain that chill, but this is one of those beverages that one can enjoy on a cool winter's eve, after coming inside from skating, skiing, or shovelling, or if you just want a nice sweet nightcap prior to slumber.
Because I am no spirits master, I have never tested the mixture for its alcohol content. In saying that, if you do make this, please enjoy responsibly and do not finish off a bottle in one sitting. Because of how tasty and easy-to-drink it is, be smart and call for cabs, Ubers, a ride if you indulge in a couple of glasses. The last gift anyone wants this holiday season is a ticket for driving under the influence, an impounded vehicle, a suspended license, or all three of those things so be responsible so everyone can have a happy holiday!
It's always good to stop in and see my folks, and I know there are far more laughs than should be allowed when we're making this Irish cream - mostly because Mom keeps stealing drinks - but that's a big part of why I love doing this every year. My family isn't much for drinking alcohol, but this beverage hits the target in a big way for all of us. I hope that if you make it, you'll enjoy it as well because Paul's recipe really is good. Be safe, readers, and leave your review of the recipe here if you like so we can discuss!
Until next time, keep your sticks on the ice!
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