For best flavor, start the night before and let sit a day or two before consuming.
Irish Cream Ingredients:
Optional Herbal infusion:
For the Optional Infusion:
Bring about 1/3 cup of water to a boil, place herbs in a cup, pour boiling water over, cover and allow to steep. An hour is good, overnight, better. Strain. Refrigerate until needed.
Heat cream with sugar in a medium saucepan (be careful, the cream can boil over in a heartbeat) stirring often until sugar is dissolved. This is easily checked by wetting a clean fingertip with the cream; if the sugar granules aren’t dissolved, you’ll feel a grittiness as you rub your fingers together. Add chocolate and eggs to a blender and with the motor running on low, through the hole in the top, pour in the hot cream. Continue to pulse and blend on slow until all is incorporated.
Cool slightly, add whiskey, vanilla, and a tablespoon or two of strained herbal infusion. Taste, adjust any elements to your liking. At this point, straining is highly recommend. Refrigerate, at least one day, preferably several for the flavors to meld. If you can wait.
Notes About Cooling the Mixture:
Amount of Alcohol:
Each serving, about 3 ounces contains 1 “jigger” of whiskey, 1.5 ounces.
Keywords: Alcohol, Bailey's, Beverages, cocktail, Cream, Eggs, Homemade Baileys, Irish, St Paddys