Irish Cream Recipe



Our Christmas holidays were forever changed a few years ago when we were gifted a bottle of sheer deliciousness from our friend Holly.  It contained the best Irish Cream we’d ever tasted.  She graciously shared her recipe & now we have it every year.  There are many similar recipes online & it’s an easy recipe to tweak.  Some have raw eggs, some don’t.  Some flavor with KAHLÚA, vanilla, almond extract and/or coconut extract & some are pretty straight forward with only chocolate & coffee flavorings. You can even switch from an Irish whiskey, like Jameson, to a sweeter mix with some good old Southern Comfort & I’ve even seen recipes that call for Brandy.  We’ve tried several versions, depending on what ingredients we have at the time, and it’s always good!  

We jazz ours up with some of the above ingredients & mix ours in a blender, but here is a good, basic recipe from Saveur magazine to get you started.  

Homemade Irish Cream

1 cup heavy cream
1 tsp. instant coffee powder
½ tsp. cocoa powder
¾ cup Irish whiskey
1 tsp. vanilla extract
1 (14-oz.) can sweetened condensed milk

Combine 1 tbsp. cream and the coffee and cocoa powders to make a smooth paste. Slowly add remaining cream, whisking until smooth. Add whiskey, vanilla extract, and sweetened condensed milk; stir to combine. Pour into a 24-oz. jar and keep refrigerated until ready to serve, up to 2 weeks. To serve, pour into a tumbler filled with ice. MAKES 3 CUPS.