My husband is going to Hawaii for a week. He leaves this Sunday. That means that I’ve no big plans for St. Patrick’s Day. Last year I celebrated with my best friend, Davey. He dressed up as a sparkly, leprechaun enchantress, and we bar hopped in the West Village of New York City. Here’s photographic evidence:
This year I’ll be home with my kids making leprechaun traps, so I made myself a batch of The Feedfeed’s homemade Irish Cream to see me through.
Homemade Irish Cream
Prep Time 10 minutes
Ingredients
- 14 oz. Sweetened Condensed Milk 1 can
- 1 cup Irish Whiskey
- 2 tbsp Unsweetened Cocoa Powder
- 1 tbsp Instant Espresso Powder
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 1/2 cups Heavy Cream
Instructions
-
Using a blender, or a whisk and some arm muscle, blend all of the ingredients EXCEPT THE HEAVY CREAM until combined and smooth.
-
Pour the contents into a large glass jar, and then stir in the heavy cream.
-
Cover and refrigerate for up to 7 days.
Please follow and like us:
