LYRA’S IR­ISH CREAM

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1 tea­spoon unsweet­ened co­coa pow­der 2 ta­ble­spoons heavy cream 1 cup whole milk (or cream, or mix the two) 1 14-ounce can sweet­ened con­densed milk 1/2 tea­spoon vanilla ex­tract 1 cup Ir­ish whiskey (I used Jame­son)**

**use more or less to yield de­sired boozi­ness

In the bot­tom of a pitcher, vig­or­ously whisk co­coa pow­der and cream into a paste. Con­tinue whisk­ing and slowly add the milk (or cream) a lit­tle at a time to fully in­cor­po­rate the co­coa pow­der, then whisk in the rest of the milk (or cream) in larger splashes. Once all of the milk is in, whisk in con­densed milk, whiskey and vanilla. Cover with lid or plas­tic wrap and store in fridge. The Ir­ish cream is best used within a cou­ple of days, but should keep for up to a week. Best served chilled; neat or on the rocks. Op­tional gar­nishes: Sprin­kle co­coa pow­der on top, or add a cin­na­mon stick to each glass. Recipe yields about 1 quart (about nine 3.5-ounce serv­ings).

PREPA­RA­TION: AT AN­CHOR TIME: 15 MIN­UTES PLUS CHILL­ING TIME DIF­FI­CULTY: EASY

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