Fa la la la la, la la la (urp).

I have for years planned to make homemade Irish cream for the holidays. Tonight I finally did it.

There are many a recipe out there, but I settled on this one from Jeffrey Morgenthaler; for this I wanted one by a bartender, not some AllRecipes housewife. It is good. It is strong. I ended up halving the whisky. I also cut the almond extract down to 1/4 because I find almond extract to be strong, and I multiplied the espresso by 1.5.

Two thumbs up; we'll see how my other peeps weigh in when they try it. I always drink my store-bought Irish cream with milk, so I wasn't surprised that I wanted to do that when I poured myself a drink, but again I like it.

A note to other non-Americans: I could only find sweetened condensed milk in 300 ml cans; they equal 10 ounces each, not 14.