Pinterest made me do it.
(I feel like one day someone will use that as an excuse for committing a crime, and the cops will give a great deal fewer fucks.)
Anyway, that’s a lie. The fact that we don’t have a lot of Bailey’s in the house, and the fact that I need Irish Cream for this weekend’s bake– that’s what made me do it.
Or the fact that I like Irish cream. Maybe that had something to do with it.
But really, now. I kept seeing Pins pop up (namely from GirliChef and Brown Eyed Baker) and, lured in by words like ‘easy’ and phrases like ‘just throw it in the blender’ I was hooked for a Thursday afternoon project.
Such. A. Good. Idea.
And it was.
I bet you’re wondering why I’m calling this southern Irish cream, right? Yeah. That would be because instead of using the 1 2/3 cups Irish whiskey the recipe called for, I used just under 2 cups of good ole’ Kentucky bourbon.
What? It was either that or vodka. Desperate times, and all that.
This recipe is literally the easiest thing on the planet, in other news. If it were any easier I think someone would have to reevaluate it and add an extra step.
Or maybe they just made it so easy that you could make more when you’re already drunk?
Everything in the blender, and go. A minute later, and I had bourbon Irish cream.
Go on! Make some for yourself. It’s almost the end of the week, you deserve to unwind a little.
Southern Irish Cream
adapted from Brown Eyed Baker and Girlichef
- just under 2 cups bourbon (or Irish whiskey, for you traditionalists)
- 1 cup half-and-half
- 1 14 ounce can sweetened condensed milk
- 2 tablespoons chocolate syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons prepared coffee
- Put all ingredients in a blender and mix; you won’t need more than a minute to get everything combined.
- Drink. Copiously.
Good way to kick of St Pat’s weekend, don’t you think?
What are your favorite St Pat’s drinks?