Cake Design News: Small Measures: Homemade Irish Cream

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I came to alcohol a bit late. While I recall my mom sipping white wine, clad in skintight Gloria Vanderbilt jeans and listening to the Eagles circa 1981–1982, she eschewed the stuff completely shortly thereafter and has ever since. The diligent, studious type, I mostly steered away from alcohol until my early 20s. But a fateful encounter one December with a batch of homemade Irish cream proved to be a game changer, and I've been enjoying the art of imbibing ever since.

When visiting the home of a former paramour for the holidays, some friends of his parents dropped by. They brought a bottle containing a creamy, mocha-tinged substance, which was almost immediately divvied up and poured over rocks glasses filled with ice. What these generous family friends had brought was their much-loved, seriously delicious and highly covetable homemade Irish cream. I was instantly smitten, and have been ever since.

For today's Small Measures, I'm sharing my take on that tempting libation sampled so many winters past. It's very easy to make (start to finish, the preparation is less than 30 minutes); can be whipped up with easy-to-come-by ingredients; and contains none of the artificial flavorings, coloring agents or preservatives used in commercially prepared Irish creams. Best of all, it'll make anyone you choose to give it to very, very happy. Irish eyes are smiling, friends, when they're knocking back a glass of this! — Ashley English