I can’t believe that March is almost here and that means “Saint Patrick’s Day” is right around the corner. Last year we learned the fine art of baking Irish Soda Bread and offered Chocolate Stout Cupcake with Irish Cream Buttercream and Mad Vanilla Cupcakes stuffed with Stout Orange Curd. What uniquely different dessert are we going to whip up this year?
I think most people think about desserts that surround Irish Cream Liqueur for St. Patty’s Day and it’s a no wonder. Did you know that this delicious concoction was created by a guy named Joe Sheridan in 1943 at Foynes flying boat base’s at Shannon Airport. It all happened when a crowd of tired, thirsty and cold passengers wondered in and Joe served them up some hot coffee laced with sugar, Irish whiskey and a generous amount of Irish double cream. More than 60 years later, this liqueur is now served world wide.
In addition to using some of Joe’s creation in our desserts, I think we’ll also try some other unusual offerings as well. How does Chocolate Potato Cake and Donegal Oatmeal Cream sound? In addition to Irish Soda Bread maybe we’ll also bake some Sweet Seed Cake. I can’t wait to get started. The best of the best we’ll post in a later blog, but in the meantime I’m sharing a recipe for homemade Irish Cream Liqueur that is fool proof and far less expensive to make than what you find in the liquor stores.
Irish Cream Whiskey Liqueur
1 3/4 c. your favorite liquor (Irish Whiskey, brandy, rum, bourbon, scotch, or rye whiskey)
1 (14 oz.) can sweetened condensed milk
1 c. whipping or light cream
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract
Combine all ingredients in a blender and process until smooth. Serve over ice, with club soda or in your favorite dessert recipes. Store tightly covered in refrigerator up to one month. Stir before serving.