In this week’s Dig column, we shared a recipe for limoncello from the recently published LUSCIOUS LIQUEURS by our pal A.J. Rathbun. The batch I made is steeping away in my closet and will be for the next four weeks, ready just in time for me to bottle it up and gift it to friends and family this holiday season.
Most of the recipes contained in this colorfully illustrated volume take at least three weeks to make, but if you’re looking for something you can sip right away after consuming turkey, try this recipe for Irish Cream Liqueur. You know, a homemade version of Bailey’s, a liqueur that I feel empowered to admit, after reading the round-up of Mixology Monday XXXII is one of my guilty pleasures. Recipe is below:
IRISH CREAM LIQUEUR*
Makes about 2 1/2 pints
One 14-ounce can sweetened condensed milk (yes!)
1 2/3 cups Irish whiskey
1 cup light cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee granules
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1. Put all of the ingredients in any order you want in a sturdy blender. Blend on medium for 1 minute, making sure that everything is completely combined.
2. Pour the mixture into 1 large (at least 1 1/2 liters) bottle or a number of smaller bottles or jars with tight fitting lids. Seal and refrigerate before using (it can also be placed in the freezer, but it might get slushy). You can serve this right away, and please consume within 2 weeks.
Check back in a few weeks to find out how the great limoncello experiment turned out.
‘Til then, cin-cin!
*Excerpted from Luscious Liqueurs, by A.J. Rathbun. (c) 2008, used by permission from The Harvard Common Press.