Irish Cream is a wonderfully mellow, creamy, and warming concoction with flavors of chocolate, coffee, vanilla, and a hint of almond. It's a real treat alone or over ice, or you can add it to your coffee, pour it over ice cream, or use it in baking.
This homemade Irish Cream recipe has been around for many years. I remember my mother making it during the holidays for the family, and giving pretty bottles as gifts. You don't need to save this drink for the holidays, however! It's delicious any time of the year.
You can easily double the recipe to make a bigger batch. Use a large, strong whisk and plenty of elbow grease to make sure all of the ingredients are well blended, or you can make things simpler and use a stick blender. Store your Irish Cream in a tightly sealed bottle in the refrigerator for up to eight weeks - but I'll bet it won't last that long!
Homemade Irish Cream
- 1/2 cup heavy cream
- 1/2 cup milk (2% works best)
- 1 can sweetened, condensed milk (14 ounces)
- 1 2/3 cups Irish whiskey (Canadian whiskey is also very good)
- 1 teaspoon instant espresso granules (or instant coffee granules)
- 2 tablespoons thick chocolate syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Combine all ingredients in a large mixing bowl. Whisk everything together, making sure that mixture is well combined. Pour into bottles; seal and store in the refrigerator.
Shake Irish Cream before serving. Makes a little less than 4 cups.
If you enjoy making your own liqueurs, try this recipe for Limoncello!
Carrie Grosvenor - Carrie is a freelance writer from Ontario, Canada. Her writing is featured on numerous websites and print magazines. She currently pens a ...
