SIDE TRIP: Homemade Irish Cream

The earliest recorded mention of monks blending Irish whiskey and fresh dairy cream dates back to the 14th century. It was used for treating dementia and skin inflammation. Sounds like good reasons to pour some. While the drink might not be family-friendly when fully concocted, it is delicious even without the Jameson. A perfect treat to follow a St Patrick's Day dinner!

Irish Cream

1 tablespoon instant coffee or instant espresso powder

1 teaspoon unsweetened cocoa power

1 cup light cream (or heavy cream if you like a thicker drink)

1 teaspoon vanilla extract

~14 oz can La Lechara, dulce de leche, or sweetened condensed milk

1 cup Jameson Irish whiskey

1. Mix instant coffee or espresso power with 1 tablespoon boiling water in a medium size bowl. Add in cocoa. Whisk with a fork until fully blended. Slowly add cream until mixture becomes pourable.

2. Pour mixture into a small serving pitcher or jug to store. Add remainder of ingredients. (Feel free to omit the whiskey for the virgin version.)

3. Serve on the rocks, straight, or mixed into coffee.

4. Lasts one month in an air-tight container in the refrigerator.