Why hasn't anyone made Peanut Butter Irish Cream?
I knew it before I even finished the thought: this is going to be delicious.
A couple of Decembers ago, I had a coworker who made fresh Irish cream and gave it to us as Christmas gifts. It was good. It was so good that when there was an extra one, I quickly volunteered to give it a good home, aaaand drank it all before the New Year. (I shared.) (Grudgingly). I loved her recipe, and for years I tried to get it out of her. Every shift I picked up for her, I asked her for the recipe, to return my favor. Every time Irish Cream came up in conversation. I don't doubt it was tiresome and sadly, I can assure you my efforts to make her want to tell me failed. I eventually gave up, decided she was crazy, let the whole thing go.
And then this thing occurred to me, and I couldn't get to the interwebs fast enough. I needed a basic recipe for Irish Cream. I am basically lazy, so when I need this sort of thing, I find as many recipe variations as seems reasonable. Then I make a chart of all possible ingredients and mark it up to show which ingredients they mostly have in common. Then I have a skeleton to build onto, tweaking and updating.
I made the following masterpiece using that same springboard, and tried to dial back its fat content without sacrificing its deliciousness.
You will need...
3 14-oz cans of Eagle brand Lowfat Sweetened Condensed Milk
2 c. Better'n Eggs
4 tbls.Hershey's Dark Chocolate Syrup
4 tbls. Smucker's Naturals Creamy Peanut Butter
4 c. Jameson Irish Whiskey
2 tbls. Lavazza Espresso Powder
2 tbls. Real Vanilla Extract
Blend and chill.
(The only problem? Having it around the house - it's very seductive....)