Forget the eggnog. Here is an easy, crowd-pleasing recipephany for a Holiday Party in a glass.
Kevin McElroy brought this homemade Bailey’s Irish Cream to Annie and Ken’s party. He set the jar on the bar. Guests surrounded it like bloodhounds on a mission, then cautiously sampled. Yummy noises followed and a drinking frenzy ensued.
Kevin kindly shared his recipe, with wishes to “enjoy all the holidays that face us, and then all the bleak, cold, miserable, snowy days that will follow.” This will certainly help.
Better-Than-Bailey’s Irish Cream
Yields 34 ounces
- 1 cup heavy/whipping cream
- 1 14-ounce can of sweetened condensed milk
- 1 2/3 cups of Irish Whiskey (Kevin prefers Jameson, but even Trader Joe’s is fine)
- 1 teaspoon instant coffee
- 2 tablespoons hot fudge sauce, room temperature (Kevin prefers a rich dark chocolate sauce. I use homemade chocolate sauce. See recipe below.)
- 1 teaspoon pure vanilla (I double this, of course)
Combine all ingredients in a blender and set on high for 30 seconds. Bottle in a tightly sealed container and refrigerate. Shake before using.
Kevin Notes: Will keep a month or longer, but I’ve never had it last anywhere near that long!
Cocoa Syrup (Chocolate Syrup)
“Your very own homemade chocolate syrup. This is one of our most requested recipes.”
From Hershey’s Chocolate Treasury, 1984, Golden Press
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa
- Dash salt
- 1 cup hot water
- 2 teaspoons vanilla (I use 3 teaspoons)
Combine sugar, cocoa and salt in medium saucepan; gradually stir in water, blending until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; add vanilla. Pour into container; cool. Cover; chill. Makes about 2 cups syrup.
Note: For Chocolate Milk, add 1 to 2 tablespoons Cocoa Syrup to a tall glass of cold milk; stir until blended.
