because that's what it tastes like to me. I don't like liqueur-flavored coffee creamers or anything, really, because they all taste like a bad hangover. :)
Edited 1 time(s). Last edit at 04/29/2013 07:58PM by munchybotaz.
I agree with WCG! Absolutely pour it into a cup of coffee . . . and then top it off with a glob of whipped cream!
I have great memories of rowdy Thanksgivings with my big Irish Catholic family. My dad and my uncles would all get into the Irish coffees after the meal. And that's when the storytelling (and *real* party) started!
1 1/2 cup sugar 1 teaspoon cream of tartar 1 cup water 3/4 cup heavy cream 1/4 cup Bailey’s Irish Cream
In a heavy-bottom stainless steel 2 quart pot, combine the sugar, cream of tartar, and water. Bring to a simmer for about half an hour or until it turns a deep golden color. Be very careful at this point, because the sugar water is extremely hot.
Remove from the heat and whisk in the heavy cream and Irish cream.
Carefully pour the caramel into a heat-resistant container and cool in an ice bath. Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to 3 weeks.
OMG, reminds me of the Bailey's caramel sauce I had over some wonderful bread pudding at that Irish pub inside the New York New York hotel in Vegas. I was trying to quash orgasmic sounds that were trying to escape my body as I was eating it.
Is it cold where you are? It's raining here. If I had a bottle, I'd had some to a great cup of coffee! This was my first drink ever, and I still love it. Enjoy!