My boys are obsessed with chocolate milk. At every chance they get, their tiny sing-song voices plead ”Puh-lease can we have chocolate milk with dinner??? Pretty please?” This typically turns into repetitive begging/whining until we concede.
Just a note, this only occurs when out to eat…for some reason they know our defenses are already down since we were crazy enough to bring two three-year-olds out. To eat. In public (if you don’t get the gravity of that statement, you obviously either don’t have kids or
are insane have angel babies).
Why do my boys love chocolate milk so? I believe that they think in their cute little brains that they are getting away with something. Milk is fine, milk is good….but chocolate milk is infinitely better. They are getting to have dessert before they even step foot into dinner’s boring grasp. No wonder they love that milky sweet elixir, they have reached their end-game before having to choke down the usual prerequisite veggies and proteins that their parents torture them with.
Too bad chocolate milk has lost a little of that allure for me. I lost that love affair at 16,er 21 when a new obsession came into my life…alcohol. Granted, my college days are behind me, but I’m still fun-loving enough to find a good excuse to drink. That is where the American holiday works wonders, and specifically, a holiday dedicated to imbibing - St. Patrick’s Day.
No need to leave your house and put the planet in danger when celebrating St. Paddy’s Day. Just go out this weekend and buy the ingredients for this deliciously wicked Irish Cream. That way when March 17th rolls around, you will be ready to shake your shamrock AND get away with having dessert first – with your own Adult Chocolate Milk.
This recipe for Irish Cream from Sugar Baby Aprons may take about a month to mature, but it is well worth the wait (or not,as I may have done some
excessive sampling while taking photos and it tasted pretty darn good freshly made). How can an alcoholic beverage with cream AND chocolate not be worth the wait?!?
Homemade Irish Cream
Yields Three (750ml) bottles of Chocolately Boozy Goodness - your choice if you want to share
Recipe adapted from this cute website. Love a blog with recipes and aprons!
- 1 (750 millilitre) bottle Irish whiskey (I used The Knot)
- 9 ounces milk chocolate (I used Dove Promises)
- 2 (14 ounce) cans sweetened condensed milk
- 2 (12 fluid ounce) cans evaporated milk
- 2 1/2 cups heavy cream
- 1 Tbsp Vanilla Extract
- 1/4 teaspoon espresso powder
Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well, serve in small glasses over crushed ice.
1. I never do the double-boiler melted chocolate method. I just melt my chocolate in the microwave on high for 30 second increments, stirring after each one until chocolate is melted.
2. I used a HUGE bowl to mix this concoction up and a small bowl to melt the chocolate. I added the sweetened condensed milk to the melted chocolate before pouring it into the whiskey/cream concoction. I then used a funnel (muy importante!) to transfer my irish cream to my mouth, um I mean, various glass receptacles.