BARKEATER’S IRISH CREAM
Hello, everyone. I am Mrs. Barkeater. I am married to the good-looking guy who roasts-to-order the freshest, most delicious coffee in the world. I have no idea how to run that big orange roaster in our coffee workshop, but I do know how to run a kitchen. I am having grand time experimenting with coffee recipes. It’s about time I started sharing what I’ve learned- good and bad!
It occurred to me to start using coffee in recipes as I precariously balanced our bottle of Bailey’s Irish Cream upside down in a glass to get that last drip of heavenly deliciousness. We only get Bailey’s for special occasions because it’s so cha-ching! So, an empty Bailey’s bottle is certainly a sad sight. Since special occasions aren’t terribly frequent, and since I love anything DIY, I searched on Irish Cream recipes. Did you know Irish Cream calls for coffee? Well, I’ve got plenty of that! There are tons of Irish Cream recipes out there. Not all of them are good. After several versions, I think this is the best recipe, and it costs a fraction of Bailey’s in the liquor store. It doesn’t taste exactly like Bailey’s, but it is a close facsimile!
BARKEATER’S IRISH CREAM
½ cup Barkeater Dark Roast (make this as strong as you can)
1-2/3 cup cheap whiskey (Canadian, Irish, whatever dusty bottle you have in the basement)
1 cup heavy cream (delivered to your front door by Dairy Direct Milk)
1 14 oz can sweetened condensed milk
2 tbsp. chocolate syrup
2 tsp vanilla
Combine all ingredients in a blender. Blend a really, really long time. Refrigerate. Enjoy.
So, what prior versions didn’t make the cut? As you probably know, dairy + alcohol = curdle. To eliminate curdling, I cut out the heavy cream and doubled the amount of sweetened condensed milk. That was too chalky and all you could really taste was the sweetened condensed milk. (We gave that version away to some friends.) Next, I replaced the heavy cream with evaporated milk, but that wasn’t creamy enough. So, I knew I wanted the creaminess of the heavy cream and the sweetness of the sweetened condensed milk. I poured everything into the blender (a Vitamix- my favorite appliance) and sat there pondering how to get the flavor I want without the curdle. Eureka! I discovered if you become distracted and accidentally leave it in the blender for a few minutes, it breaks down the curdles and you are left with a smooth, creamy, sweet elixir of mocha delight. You will be tempted to drink this straight from the blender, but, to my dismay, when you leave it in the blender long enough to emulsify the curdles, it heats up and is a bit too warm to enjoy right away. So, put it in the back of your fridge (the coldest part) for about half an hour, and your Barkeater’s Irish Cream will be perfect. As I said, it’s not exactly like Bailey’s- it ends up a little thinner so your goal is to brew your Barkeater Dark Roast as strong as possible, so you get the coffee flavor without adding too much liquid.
I have a bunch of mason jars at home because I have a little garden and I preserve a lot of the produce. I find Barkeater’s Irish Cream keeps very well in quart-sized jars. The chocolate settles to the bottom, so just give it a little shake before your second glass. Plus, you can easily see when you are running low, so you know when to make more! I plan to make several batches and give them away as Christmas gifts. If you are on my Christmas list, and you are reading this post, please forget the prior sentence.
Thanks for reading! Come back soon for more Barkeater coffee recipes.
Yours truly caffeinated,