This week has been a little while coming in regards to ending the year of reunions with my lovely friend Alli. I hadn’t seen Alli since probably March 2013 before departing New Zealand, but we have always had adventures together which means we were always bound to have another adventure together overseas. So tomorrow morning we will be embarking on a short trip to Bruges, likely enjoying waffles and wandering through it’s cobblestone streets.
Ultimately being reacquainted with her this week has been nothing short of charming. Alli sees the world with a positive lens and having deep conversations with her over brunch while taking her to a few little places around the city. Its nice to have a small piece of home in London for her first time in Europe and once again I’ve gotten to show people around this city that I’ve gotten to know so well in the two-and-a-half years I’ve lived here. So what are you doing this weekend? How is your time being spent this second weekend of December?
While I’m busy planning my weekend with Alli, this recipe seems perfect to make ahead of another busy December weekend. Truthfully, Tuesday’s Nutella was easy, but if it that was too much work for you then here is something that glides down pretty well. If this were presented in a video, it would only be one minute in length because of how simple it is.
You could easily double this and gift away in small bottles to those who love Irish Cream because this doesn’t disappoint. In fact, the first sip I had of this drink after taking the photographs for it I uttered “uh oh” aloud because I know I’m in trouble with how quickly it all comes together. This will likely be a feature in my home in winters to come and I hope it it is yours too.
Homemade Irish Cream
Adapted from Saveur.com
Makes 3 cups
1 cup heavy cream
1 teaspoon instant coffee powder
1/2 teaspoon plain cocoa powder
3/4 cup Irish whiskey
1 teaspoon vanilla extract
1 can sweetened condensed milk
Place 2 tablespoons of the heavy cream in a small bowl and add the instant coffee and cocoa powders. Stir together until smooth and combined, add in the remaining cream and stir until it is smooth.
Whisk in the whiskey, vanilla extract and sweetened condensed milk until fully combined.
Pour into your serving bottle and refrigerate until ready to serve.
Add a little ice to a glass and add the Irish cream.
Note: This keeps for up to 2 weeks in the refrigerator.