The prices for a similar product (Baileys) are getting insane …

Comment on How to Make Homemade Irish Cream by Marc.

The prices for a similar product (Baileys) are getting insane in the Netherlands so after some sourcing around for the ingredients I made this concoction this afternoon. I think this is even better than the real thing! (Instead of mixing the light and heavy cream, something unavailable in the Netherlands, I opted that cream with 35{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f} fat would suffice so I used what is called here “slagroom” [whipping cream]. This works like a charm!)

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.