Nope, not Root Beer. Homemade Irish Cream! Kat knows all too well my penchant for Baileys-spiked hot cocoa in the wintertime. I love love love it. Asked via email how the stuff is prepared, Kat responded in her delightfully haphazard manner:
"i make a big batch of the basic minus the cream so i can make smaller separate batches as events come up. irish whiskey and a can of sweetened condensed milk, some almond and vanilla extract, and that all keeps pretty well. (although it will settle after a day or two....just need to stir it again.) add some whipping cream or heavy table cream the day you're serving it.
Should anyone (like myself) require slightly more concrete instructions (I'm working on developing Kat's gift for throwing ingredients into a pot and having magic happen!), I found this recipe helpful in understanding the process.
On this particularly chilly, snowy Toronto morning, I decided that a breakfast pick-me-up was just what roomie and I needed.
I heated some soy milk
Added my favourite Ghirardelli Ground Chocolate
I decided to serve in these adorable Chinese tea cups, since roomie and I are both wanting to be a little more health/portion conscious in the new year...
Ta-Da! Deliciously rich homemade Irish Cream-spiked hot cocoa to wake up to!