Drowning our sorrows/getting in the holiday spirits
Recently I said that various stresses that shall remain unnamed had not yet driven me to drink.
I may have to amend that. Now – don’t worry mom – I’m not swilling beer after beer in an attempt to calm down. But I do occasionally enjoy a tipple after accomplishing a task or two or to relax the old noggin after thinking too hard or worrying too much.
And today we made something that will help a lot, I think. Homemade Irish Cream. Well, sort of Irish. Instead of using up the rest of our precious Irish whiskey hoard, we opted to make a version that we’ll call Kentucky Cream. You got it. We made it with Bourbon. Later we’ll be enjoying it with coffee and pie during our pre-Thanksgiving pie-baking, card-playing, relaxing time with our friends Seth and Christine. You’ll be hearing more about that later. I promise.
Right now, though, run to your kitchen and make this!
Adapted from Serious Eats, who tells us that this concoction should keep in the fridge for about two months. I trust them. Except that ours won’t be around that long.
- 1 1/4 c Bourbon (we used cheapie Old Granddad)
- 1/2 c heavy cream
- 1 can (14 oz) sweetened, condensed milk (bless you, Eagle Brand)
- 1 T vanilla extract (we went with homemade bourbon vanilla)
- 1 t almond extract
- 1 T unsweetened cocoa powder
- 1 T espresso (we used mocha pot coffee in lieu of real espresso)
- 1 T honey
- This part’s easy: put it all in a blender and blend it up.
- This part’s hard: refrigerate it for two hours. Shake before enjoying.