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Homemade Irish Cream Recipe

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Homemade Irish Cream is a rich, smooth liqueur blending Irish whiskey with cream, sweetened condensed milk, coffee, chocolate, and vanilla. Serve it chilled, over ice, stirred into coffee, or use a splash to flavor desserts.

Ingredients

  • 1 1/4 cups Irish whiskey
  • 1 cup heavy cream
  • 1 14 oz can sweetened condensed milk
  • 2 tablespoons chocolate syrup
  • 1 teaspoon instant espresso powder or instant coffee
  • 1 tablespoon warm water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional

Instructions

  1. Dissolve the instant espresso powder or instant coffee in 1 tablespoon warm water and let it cool.
  2. Add the sweetened condensed milk, heavy cream, cooled coffee mixture, chocolate syrup, vanilla extract, and optional almond extract to a blender.
  3. Pour in the Irish whiskey.
  4. Blend briefly on low speed just until the ingredients are smooth and completely combined.
  5. Avoid prolonged or high-speed blending because excessive mixing can cause the heavy cream to thicken.
  6. Taste a small amount and adjust the coffee, chocolate, or vanilla flavor as desired.
  7. Transfer the Irish cream to a clean bottle or airtight glass container and seal tightly.
  8. Refrigerate for 1 to 2 hours, or until thoroughly chilled.
  9. Gently shake or stir before each serving because some separation during refrigeration is normal.
  10. Serve chilled or over ice, or add a small amount to freshly brewed coffee or desserts.

Notes

  • Choose a smooth Irish whiskey that you enjoy because its flavor remains noticeable in the finished liqueur.
  • For stronger coffee flavor, increase the instant espresso powder slightly.
  • For a richer chocolate version, add additional chocolate syrup or a small amount of cocoa powder and blend until completely smooth.
  • For salted caramel Irish cream, replace some of the chocolate syrup with caramel sauce and add a very small pinch of salt.
  • Additional vanilla extract or vanilla bean paste can be used for a stronger vanilla flavor.
  • For a lighter consistency, replace part of the heavy cream with half-and-half.
  • Store in a clean, tightly sealed container in the refrigerator at 40°F (4°C) or below and use within 1 to 2 weeks.
  • Gently shake before serving. Discard the mixture if it develops an unusual smell, curdling, or other signs of spoilage.
  • Do not heat Irish cream directly. For warm drinks, heat the coffee or other beverage first and stir in the Irish cream afterward.

Nutrition

Find it online: https://thefamilycooking.com/homemade-irish-cream-recipe/