I've been suffering from post-holiday blues, especially now that the city has collected all the trees, and retailers have covered their windows with hearts and cupids, signaling the official official end of the holiday season. We've been back to our daily routine of work and school and all the extras for a few weeks, but I can't help feeling nostalgic for holiday music and the smell of our Christmas tree. To help me cope, I whipped up a batch of Irish cream to mimic the Bailey's my husband and I had every morning in our coffee during the Christmas break. It won't take me back to the holidays, but it's sweet and creamy, with just the right amount of kick, so navigating through my winter blues is a little easier.
Homemade Irish Cream (Bailey's)
1 cup half and half
1 14-oz can sweetened condensed milk
1 to 1½ cups whiskey (you can always add more to taste)
3 tablespoons chocolate syrup
1 teaspoon vanilla
1 teaspoon instant espresso, such as Cafe Bustelo
Dissolve instant espresso granules in the half and half. Pour all ingredients into a blender and blend on high speed until smooth, about a minute. Pour into a glass bottle, seal, and refrigerate for up to 2 months. Shake well before each use. I like to put a splash in my coffee or drink it over rocks, but it's also tasty blended into a milkshake.