|Tom and I and Lisa and Barry, our new friends.|
“Sightings from the Veranda while Cruising”
|Boat in the harbor in Arica, Chile.|
Each year at Christmas time, we receive many requests for Tom’s Irish Cream recipe which is comparable to Bailey’s Irish Cream, without all the chemicals and artificial ingredients used in commercial production.
For those who may want to give bottles of this delicious concoction, glass bottles of this holiday beverage make perfect gifts, generally costing around US $12 a bottle.
Bottles with corks can be purchased at any winemaking store or at such home good stores at TJ Maxx where they usually carry very decorative glass bottles. Tom used to make about 150 bottles each year that we gave to friends and family, including a non-alcoholic version.
Some years we saved wine bottles as we used them, washing them in the dishwasher and storing them in bottle boxes from any liquor store. This avoided the cost of the bottles. In those cases, we only had to buy the corks.
Now that some wineries use screw-top caps, avid wine drinkers of those varieties can save those bottles and caps for future use as long as they’re sterilized in the dishwasher or hot water before filling them with the mix.
Also, using our at-home printer’s label making feature, we made labels to ensure all recipients were made aware that the product needs to be refrigerated and keeps only 30 days.
The stick-on label would read something like this often with a decorative jpeg of your choice :
1 pint half & half or real whipping cream
3 pasteurized eggs (important for safety)
1/8 teaspoon coconut extract
1 tablespoon chocolate syrup
1 cup Irish Whiskey or other bourbon or whiskey
Blend all ingredients in a blender for 2 minutes, then add 1 cup whiskey, measuring into the empty can of sweetened condensed milk in order to remove every last drop of the creamy sweetened condensed milk.
Blend for another 30 seconds. Pour into a glass bottle with a tight-fitting cork.
Keeps refrigerated for 30 days.
Please don’t hesitate to contact us with any questions regarding the preparation of this recipe. We’re happy to assist! Enjoy!
After many years of making these bottles, in 2011, our last Christmas in Minnesota, we stopped making them. The cost for such large and continuing-to-grow numbers of recipients became prohibitive.
Although neither of us drank it, we always kept several bottles to share with guests visiting during the holiday season. It was always a welcomed addition to a cup of fresh French pressed coffee.
Speaking of French pressed coffee, yesterday for the first time since we embarked on this cruise on November 23rd on Thanksgiving Day, I ordered my first cup of low carb (my version) of Caramel Macchiato. I requested decaf espresso using whole cream (instead of milk) and sugar-free vanilla syrup (instead of sugary caramel syrup) which they had on board much to my delight.
|Last night at dinner one of our tablemates had the roasted duck.|
It was the first coffee I’ve had in a while and it was such a treat! This morning as we’re sitting in Cafe al Bacio, I’m sipping on my usual turmeric tea with cinnamon, unsweetened coconut cream, unsweetened cocoa, and a touch of my usual sweetener. Actually, this drink is almost as tasty as the above-mentioned coffee drink.
In the afternoon, after we uploaded yesterday’s post, we played Five Crowns card game with Lisa and Barry and had a blast. This afternoon, we plan to play one final time since their portion of the cruise ends tomorrow while we’ll continue on for the second leg of the back-to-back cruise.
Tonight after happy hour, we’re all going to dine in the specialty restaurant, The Tuscan Grill and no doubt will have another delightful evening. We’ll take photos to share in tomorrow’s post.
Photo from one year ago today, December 7, 2016:
|View from our vacation home/holiday home in Penguin, Tasmania, Tom’s favorite town in the world. For more photos, please click here.|