homemade Baileys Irish cream

Yield: 4 cups

2 cups full fat cream 
1 cup Jameson Irish whiskey (this makes a medium-strong batch)
1 cup fresh strong coffee (I use swiss water decaf)
1Tbsp-1/4 cup brown rice syrup

1. Stir coffee & brown rice syrup together (one that you can eventually pour from) and allow the brown rice syrup to fully melt
2. Add whipping cream
3. Add whiskey
4. Store in the fridge. Allow to chill fully if serving over ice
5. Best consumed within 4-5 days

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...