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Homemade Irish Cream--Superfood Version (with or without alcohol)

Servings: 6.5 Cups
Author: KitchenKop

Ingredients

  • 2 cups vodka, optional, I use Kirkland vodka from Costco because it's a good price yet still good quality!
  • 4 egg yolks, or use 5 if they're small, see below for how to use your extra egg whites. We get our eggs at a local farm where we know the hens are raised well and fed well.
  • 2 cups heavy cream, we get ours raw from our farmer and it's SO good. Never use ultra-pasteurized dairy--read more here about healthy dairy options.
  • 1 Tablespoon homemade chocolate syrup, or you can use this organic chocolate syrup if you can find it.
  • 1/4-1/2 teaspoon almond extract, use more or less depending on your own taste preference.
  • 1 1/2 teaspoons instant coffee/espresso granules, I found this at the store, just make sure the *only* ingredient is coffee.
  • 2 cups sweetened condensed milk, see below for the easy homemade recipe, or you can use 2 cans of this organic sweetened condensed milk.

Instructions

  • Pour the vodka into a 1/2 gallon jar.
  • In a blender add egg yolks, cream, chocolate syrup, and almond extract; blend well. If you're not making homemade sweetened condensed milk, blend in the coffee granules now too. (I like to add them to the warm milk because they dissolve faster.) 
    Add this mixture to the jar with the vodka.
  • If you're making homemade sweetened condensed milk, whisk in the coffee while it's still warm. Once it's mostly cool, add it to the jar, put the lid on and shake well.
  • Store in the fridge. It would probably last a while with the alcohol acting as a preservative, but ours always disappears fast.
    Delicious over ice or in coffee.

Notes

I love playing around with recipes, tweaking here and there, slipping in more superfoods if possible, and seeing how they turn out.  This recipe was originally from my friend Katie!
Ways to use your extra egg whites:  try these no-coconut macaroons!
Learn more about choosing the best foods and about reading ingredient labels in my book, Real Food for Rookies!