The traditional party libation this time of year is spiked eggnog. But if you really want to make an impression on your guests, I have three words for you: homemade Irish cream.

For most folks, of course, Irish cream begins and ends with Baileys (there are other brands, but the term “Baileys” has essentially become synonymous with the entire category). Lots of people claim not to like Baileys, either because it’s too sweet or because they think it’s unsophisticated. But Baileys is the top-selling liqueur in the world, and there’s a reason for that: It’s essentially melted ice cream that gets you buzzed.

But even the most snobbish of Baileys holdouts tend to give in when offered some homemade Irish cream, and most of them will be back for more. In fact, no single food or drink preparation I’ve ever made has met with as much positive response as my annual holiday batch of Irish cream, which usually elicits innumerable compliments and the occasional “You’re a genius!”

Want to make your own? A recipe that I first ran in the Sun three years ago (buried at the bottom of an article about Christmas cookies) is worth revisiting: Start with two cups of good Irish whisky, such as Bushmills or Jameson. Put it in a large container with a sealable lid and add a 14-ounce can of sweetened condensed milk, a pint of heavy cream, a tablespoon of chocolate syrup, a teaspoon of vanilla extract, a quarter-teaspoon of almond extract, and a teaspoon of instant espresso dissolved in two tablespoons of hot water. Put the lid on the container and shake until everything’s blended.

You’ll end up with something a bit creamier than Baileys, not quite as sweet, and not quite as dark-hued (because Baileys includes caramel coloring). The nice thing about making your own, of course, is that you can adjust the ingredient amounts to suit your palate, so feel free to use a bit less chocolate syrup, or more whisky, or whatever strikes you as appropriate.

If you have any left over after your party, it will keep in the fridge until the expiration date on the heavy cream, which should give you about a month — plenty of time to drizzle it over desserts, put a splash in your coffee, or pour it on your cereal at brunch (a treat that I like to call “Top o’ the Mornin'”). But don’t be surprised if some of your party guests want to drop by for another taste.