As a young junior high band student, my fellow musicians and I were required to sell magazine subscriptions as an annual fundraiser. In order to boost my sales, I usually ordered a magazine for myself. Thinking back on the “why” related to my choosing Gourmet Magazine, I can’t really know. My upbringing was deeply embedded in raising and cooking food, and I loved to read. Perhaps those things together were enough to pique an interest into my first culinary investment.
I loved the magazine. My first large undertaking was a Chocolate Mousse. I’ve never seen a dozen eggs disappear so quickly.
Next up was an authentic Baumtorte. It took forever to make, and was absolutely sensational.
After having accomplished two difficult desserts, I decided at some point during my senior year to invest in a cook book that would give me more of those experiences. Thus, I purchased: Maida Heatter’s New Book of Great Desserts.
Maida Heatter can write. And, I’ve not met one of her desserts in the book that disappointed. That’s how I found her recipe for Irish Cream Liqueur. And, it really is better than Bailey’s. I make it about every three years or so, and last night was one of those points in time. Because it’s been 30 years since the book was published, and because I’ve found several of her recipes in full on other internet sites, I’m going to share this one with you.
Warning – if you give this as a gift, you might get a “repeat” request. Enjoy: in your coffee, on your ice cream, combined with a small bit of butterscotch schnapps for a cordial, cold over ice, or any other way you’ve used it before.
Love and warm tummies, RDK
Homemade Irish Cream Liqueur
1 cup Irish whiskey (I use John Jameson)
1 14-ounce can sweetened condensed milk
4 eggs
2 tablespoons vanilla extract
2 tablespoons chocolate extract
2 tablespoons coconut extract
1 tablespoon powdered instant espresso or other powdered (not granular) instant coffee
In a blender, blend all the ingredients at low-speed until thoroughly mixed. Transfer to a bottle with a tight cover and refrigerate overnight or longer. Shake before serving. Heatter is unsure how long it lasts, but she has kept it up to a month.
Hints from Kelly: I order my chocolate extract online through Amazon (Star Kay White’s Pure Chocolate Extract). I also order my instant espresso power online (Medaglia D’Oro Instant Espresso Coffee). Enjoy!
I’m so glad you blogged the recipe. I found an inferior one on Pinterest–it used chocolate SYRUP and NO RAW EGGS. Forgive all the caps, but you can see the situation was dire. Irish Cream is my husband’s favorite, so I know what to do for Valentine’s Day now.
I’m finding that there are many inferior recipes on Pinterest and other food sites, AND I’m finding that some of the best are buried down in the 7th, 8th, or latter links on Google. For example, it took me four tried to find a chocolate mousse recipe that used lots of eggs, the right kind of chocolate, etc. Bless you for thinking of your hubby on Valentines day – I truly believe that this recipe happens to be a “nectar of the gods” or…love. RDK
This looks sooo yummy and deadly at the same time. I’d be afraid I’d want to drink it all, no gifts for anyone else! The most difficult recipes of mine to date was an authentic mole sauce with about 20+ ingredients, a Black Forest Cherry Kirsch cake (for my son who got his Phd in German lit) and now I’m getting ready to make a Dobos Torte, a 7layer cake. I love new recipes!
Every one of those treats sound delectable! A truly good mole is something I’ve not yet accomplished (or even tried!) However, I see one in the very near future…good luck with your Dobos Torte – wow!!