Not really but it’s almost St. Patrick’s Day and I have a few Irish inspired recipes for you starting with this one today. I’ve seen this recipe on the Internet with a variety of ingredients and even varying measurements but my dear Aunt Anne (who has since passed away) shared it with me many moons ago.
My family and I would go visit my Aunt, Grandma, Great Aunts and Uncles, and cousins during the Christmas holidays up at Allanton (Florida) where they used to live. They’d serve some of Granny’s homemade Scuppernog wine and Aunt Anne’s homemade Irish Cream. And we were only teenagers at the time! You see, it all starts at home! Ha ha! I have to say both concoctions were quite delicious.
I just looked up Allanton and it appears it has grown quite a bit since those days. I’m pleased to see a Davis Point Road in the area which leads to Davis Point. The Davis’ are relatives on my Grandmother Hayzelle’s side of the family. Lewis Cass Davis (my Great Great Grandfather) homesteaded in the area opening a general store, a small sawmill and he was the postmaster. At one time, the Davis’ were one of a handful of families living in the area. And I see a Poston Road and Poston Drive near Cook’s Bayou! The Poston’s were from my Grandpa’s side of the family. Great Grandfather James Emanuel Poston, Sr., served as the area’s only medical doctor way back in the day. Yes, I’ve been working on our family genealogy since the 90’s. It’s very interesting – I only wish I had more time to devote to that passion of mine.
Anyway, I haven’t been to the Allanton area since years before Aunt Anne passed away, I have to say. I definitely need to take a drive out that way the next time I’m in Panama City.
Ah, but those were wonderful times with great memories. I make this recipe every so often. It’s really rich and oh so good! And I thank my Aunt Anne for sharing it with me so many years ago.
Live it up and drink it down!
- 1 cup light cream
- 1 14-oz can sweetened condensed milk
- 1⅔ cups Irish whiskey
- 1 teaspoon instant coffee
- 2 tablespoons chocolate syrup
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- Combine all 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 two months if kept cool. Be sure to shake the bottle well before serving.