Most of my Halloween projects this year were taken from amazing projects found online. I made a pair of sock zombies following Becky Stern's tutorial on the Craft Blog:
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I also made these amazing chocolate tree cupcakes from Cheeky Kitchen. My boyfriend makes amazing chocolate cake, and these were no exception.
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I wanted to bring the cupcakes as a gift to thank them for hosting the party, but we also traditionally bring them booze to stock their tiki bar (yes!), so I made some Irish Cream as well. I forgot to take photos of the bottle I gifted to them, but luckily, I still have some leftover for myself!
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Ingredients:
-1 cup whipping cream
-1 300 mL can sweetened condensed milk
-1 cup Jamieson Irish Whiskey
-1 tsp instant coffee crystals
-2 tbsp chocolate syrup
-1 tsp vanilla flavouring
-1 tsp coconut flavouring
Directions:
Throw all ingredients in a blender. Blend on high for 20 seconds. Done!
This recipe will make roughly 3.5 cups of Irish Cream, and should be stored in sealed containers in the refrigerator. You may need to shake it a little before pouring. I think it can be kept for a couple of months, but honestly, I've never had it sit around quite that long. Best enjoyed on its own over ice.
If you prefer stronger Irish Cream, you can add more whiskey, and it will probably store longer that way. I think the alcohol threshold for preventing the growth of bacteria is around 20%, meaning your Irish Cream would have to be half whiskey and you'd be able to store it on the shelf instead of the fridge, but that would probably be a bit too strong... Also, don't take my word on the storage thing.