After a trip to Belize, we got hooked on this unicorn in a bottle. After my husband figured out this recipe, we don't buy Irish Cream anymore... this is much, much better.
While "formatting" my D: (whatever that means) I apparently deleted my artful photos that showed how fancy the gifts were presented. So... no pictures. They weren't that interesting, anyway. :)
Recipe makes 5 Cups/1.2 L/40 fl oz.
1 1/2 | Cup | Spiced Rum (We use Admiral Nelson's, but Meyers is even better!) |
1 | Cup | Heavy cream |
2 | Tsp | Instant coffee (Folgers is fine) |
1 (14oz) | Can | Sweetened condensed milk |
Scant 1/2 | Cup | Liquid Eggs (don't worry, the citric acid is a good thing in it, contrary to intuition!) |
1 | Tsp | Vanilla extract (use the good stuff) |
Instructions:
-Melt coffee crystals into simmering cream
-Remove from heat
-Blend all ingredients except Rum
-Add rum and pulse in blender to mix
-Refrigerate and use within 6 months
Additional tips (learned through trial and error):
-Add no less than 1 1/2 Tsp coffee
-Can also add very small pinch of spice (try pumpkin pie, nutmeg or cardamom!), chocolate powder, or small amount of extract (try peppermint).
**This is most delicious between 2 weeks and 6 months, but it's still good the day of.
Put in coffee and cocoa, pour over ice cream or make a White Russian!