Homemade Irish Cream

We’ve all got guilty pleasures, and one of ours is Irish cream. Bottled versions abound, but homemade Irish cream is a cinch, thanks to this recipe adapted from D.C.-based bartending brothers Ari and Micah Wilder. “We’re big fans of Irish whiskey,” says Ari, “especially when it comes to spiking our coffee.” So the duo went about developing an Irish cream that works equally well in coffee and cocktails, and is just as good sipped solo. Combining Irish whiskey with rich cream, maple syrup, vanilla beans, and cacao nibs, this is a spirited sipper you’ll want to indulge in all winter long.

Step 1In a small saucepan, combine 5 Tbsp. of granulated sugar, 1 oz. of water, and 2 vanilla beans, split lengthwise. Bring to a simmer and stir until sugar dissolves. Remove from heat and let cool to room temperature.

Step 2Melt 1 Tbsp. of unsalted butter in a large saucepan over medium heat. Add 3 oz. of cacao nibs (about ¾ cup) and whisk for 1 minute.

Step 3Whisk the vanilla syrup (with vanilla beans) into the butter mixture.

Step 4Whisk in 1 oz. of grade B maple syrup and 2 cups of heavy cream and increase heat to medium-high. Whisk continuously, just until bubbles form. Reduce heat to low and let simmer, whisking frequently, until mixture thickens slightly, about 5 minutes. Remove from heat and let cool to room temperature.

Step 5Stir in ¼ tsp. of almond extract and 4 oz. of Irish whiskey.

Step 6Strain and funnel into a large glass jar and cover. Shake before using. Will keep refrigerated for up to 2 weeks.