What I’m Drinking: Holly Jolly Homemade Cream Liqueur
Way back last year (haha, I kid, I kid – I mean, it was last year, but solely weeks ago, not months) right before Christmas I had a recipe for a delicious (said humbly) Homemade Irish Cream Liqueur. It was so delicious (said, again, humbly, or ‘umbly, if you’re feeling like Uriah Heep in David Copperfield), and a hit around the holiday fires, that I had to make another one to satisfy all the requests. But instead of making another batch of the same version, because where would be the fun in that?, I decided to tweak the recipe, and then tweak a little more, to move into new territory. It is the new year! Though, admittedly, my tweaks did make this almost more winter-holiday-y, which leads to the name Holly Jolly. See, I went with a few winter-y spices (cinnamon, ginger), and also changed the base to vodka slightly infused with mandarin orange zest and juice (mandarins seem a little winter holiday-y to me, too). But it’s still lush and lovely and velvety and creamy, just veering off in the flavor hints. A hit, me thinks (humbly, of course).
Holly Jolly Homemade Cream Liqueur
1-2/3 cups vodka
Peel (pithless as possible) and juice from 1 mandarin orange
14 ounces sweetened condensed milk
1 cup heavy cream
4 Tablespoons chocolate syrup
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1. Add the vodka and mandarin peel and juice to a good-sized glass container with a lid. Let sit in a cool, dry spot at least a week, swirling occasionally.
2. Strain the combo from Step 1 through cheesecloth into a pitcher, and then pour the mandarin-bit-less vodka into a blender (or just strain straight into the blender, but do make sure you get the bits strained out).
3. Add all the other ingredients to the blender. Blend well. Pour the mixture (using a funnel if needed) into a large (at least 1-1/2 liters) or a number of small bottles or jars. Seal, and put into the refrigerator. Consume within two weeks.
