Last Saturday was truly a day to celebrate spirits and we ate and drank our way through many flavors. Kiyomi from Brooklyn Sweet Spot stopped by with their “intoxicating” Honey Bourbon cupcakes (which by the way, are ah-mazing). We responded in kind and made homemade Irish Whiskey Cream with Jameson’s. It was a day to remember. Well. Sort of remember.

Irish Cream

Makes 4 cups, which is 1–2 servings for 4 people depending on how heavily you pour.

• 1 cup light cream
• 1 14-oz can sweetened condensed milk
• 1 2/3 cup Irish Whiskey
• 1 tsp coffee
• 2 tbsp Hershey’s chocolate syrup
• 1 tsp vanilla extract

Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving.