St. Patrick’s Day is just around the corner, and I’m all in tizzy. There are SO many treats I could make to celebrate in style. Lucky for me, I have a party to go to, so I’ll have lots of people to feed and an excuse to make more than I would if it were just me and Bobatt.
Up first on my long list of Irish-inspired kitchen adventures – homemade, lactose-free Irish Cream. I need this for a top-secret recipe for my party on Saturday, and thought I’d try to make my own so I can enjoy the treat too. A couple of easy steps later and I was sipping on a Bailey’s on the Rocks.
Stay tuned for what prompted me to make this recipe in the first place!
Lactose-Free Irish Cream
Yield:1 large mason jar (about 750 mL)
Prep Time: 5 minutes | Cooking Time: 2 hours
Sweetened Condensed Milk
1 1/2 cup lactose-free whole milk
3/4 cup sugar
1/2 tsp vanilla extract
3 tbsp lactose-free butter or vegan margarine
1 cup heavy cream
1 2/3 cups Irish Whiskey (I used Jamieson’s)
1 oz shot espresso
2 tbsp chocolate syrup (I used Hershey’s Reduced Sugar)
1 tsp vanilla extract
1. Place whole milk and sugar in a heavy pot.
2. Bring to a low simmer on medium-low heat, stirring often.
3. When steam starts to rise off the milk, reduce the heat to low and continue to stir constantly. Reduce heat to the lowest setting you can when the sugar has dissolved.
4. Allow the mixture to simmer for 2 hours and it has reduced by almost half. Stir every 15 minutes or less so the milk doesn’t scald or form a skin.
5. When the mixture has reduced, add the butter and vanilla. Stir until mixed.
6. Once you’ve made the sweetened condensed milk, pour that and the remaining ingredients in a jar. Shake well.
Note: This recipe will keep in your fridge in an air-tight container for quite a while. The alcohol is a natural preservative, and the milk will not go bad. The Bailey’s website says that you should have just as fresh Irish Cream after 2 years as you did the day you opened it. Or course, that is the original Bailey’s recipe; Cupcake Project suggests this particular recipe will keep for up to 2 months.