Hi everyone! This is Kevin. Welcome to my first blog entry on our new blog, Scraping the Bowl. I’m excited to finally be a blogger. Most of you don’t know this but I have been an avid blog follower for quite some time. I follow mostly design and lifestyle blogs. I’m not sure what sort of blog posts I’ll be contributing to Scraping the Bowl but I may include some posts about my favorite blogs. Who knows?!
Today, I’m here to tell you about a recipe I just made for Home-Made Irish Cream. I didn’t even know you could make Irish cream until I stumbled upon a recipe on one of my favorite blogs: Design Sponge. It is a lifestyle and design blog that focuses on hand-made goods and natural cooking, two things that should be important to all of us. I won’t repost the recipe here because I believe that to be bad blog etiquette however, a link to the full recipe and insight into how I cook is below.
You can find the recipe here: Irish Cream. I did not deviate from the recipe, as I am a stickler for the rules. However, I did double-down on the directive to stir the cream mixture “frequently.” Instead of frequently, I stirred constantly. I’ve scorched enough milk and cream mixtures to know I never want to do that again!
I believe the key to having fun with this recipe is choosing the appropriate music to “stove dance” to while stirring the cream mixture for 20 minutes. Tonight, it was Bruno Mars’ album Unorthodox Jukebox. I challenge you to listen to “Locked Out of Heaven” and not step-touch in front of the stove. I know you are making Irish cream, but please do not Riverdance in front of the stove. That could create a safety issue.
The one thing that surprised me about this recipe is how chocolatey the cream mixture appears and smells before adding the whiskey. It looks like the thickest, most silky hot chocolate you’ve ever seen or exactly like the chocolate river Augustus Gloop falls into in Charlie and the Chocolate Factory.
However, rest assured, because the moment you add the whiskey, it changes into the color we all associate with Irish cream. I should know and understand the mechanism behind this phenomenon but I just blamed it on old Irish magic.
Taste Test Results
Qui and I both agree that the home-made version is far superior to the bottled version. The bottled version tastes much less chocolatey and has a processed taste that doesn’t lend itself well to drinking straight on the rocks.
Keep your bottle of Bailey’s for adding to coffee and recipes but take the 30 minutes to throw together the home-made version if you are drinking it over ice. It is well worth the 20 minutes of stove dancing!