Charlie’s Irish Cream
Just after Thanksgiving 2019, we went to Mark’s high school reunion in Fitchburg, MA. I was excited to meet his high school friends. I pictured a bunch of Mark’s ….angry black men who spent hours a day working on their bikes and sweet talking the local ladies. Ummm…all of his high school buddies were like normal, fun, intelligent white dudes. I instantly became obsessed with his friend, Charlie. Charlie had made homemade peach wine. What!? \You can MAKE wine!? So yeah…he got me started with that. Then he shared some of his homemade Bailey’s. I couldn’t believe how cool he was. Then he took us into the basement of his Victorian mansion (I’m not kidding, he bought it to restore it) and I will never forget what happened next. The basement was unfinished and the length/width of the house, so…HUGE but oddly warm. There were giant heating ducts hanging throughout the basement that ran heat to the rest of the house… and they all had these metal half-clamps attached all over them. “What are those?”, I asked Charlie. He says, “Oh, well they heat up from the air ducts and the increased surface area keeps the basement heated.” So yeah, Mark’s childhood bestie is a freaking GENIOUS. Anyway…this is his homemade Bailey’s recipe…except BETTER. Everyone will be amazed and ask you how to make it. Thanks, Charlie!
Charlie’s Irish Cream
Ingredients
- 3 large eggs
- 3 cups Wild Turkey honey bourbon (750ml)
- 3/4 cup Hershey Chocolate syrup
- 2 cans condensed milk
- 1 T almond extract
- 2 tsp vanilla extract
- ~ 16 ounces heavy cream
Instructions
- Add the first six ingredients to blender, then top with heavy cream to the 72 ounce mark.
- Blend slowly, to avoid any curdling.
- Store in fridge for up to 2 months unopened. Good for 1 week once opened.
Notes