Homemade Irish Cream Recipe
This Homemade Irish Cream is a creamy and boozy delight. Perfect for St. Patrick’s Day or even a cold night wintery night.
Servings: 4
Cost: 15
Equipment
- 1 blender
Ingredients
Irish Cream:
- 1 cup heavy cream divided
- 2 tablespoons chocolate syrup
- 1 1/2 teaspoons instant coffee or espresso granules
- 1/4 teaspoon kosher salt
- 1 (12-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 cup Irish whiskey
Garnish:
- Whipped cream
- Small piece of chocolate shaved
Instructions
- In a small saucepan, set over medium low heat, warm 1/4 cup heavy cream with the chocolate syrup, coffee granules and salt. Whisk until the coffee granules and salt have dissolved and the consistency is smooth.
- To a blender, add the coffee and cream mixture, the remaining 3/4 cup heavy cream, can of sweetened condensed milk and vanilla extract; pulse until very smooth, scraping down the sides as needed. With the blender running, slowly pour in the whiskey (adding slowly will avoid possible curdling). Transfer to a pitcher and refrigerate until cold, about 1 hour. Right before serving, give it a good stir.
- Serve over ice with a scoop of whipped cream and a bit of grated chocolate, if you like!
Notes
Tips and Tricks:
- How to Store this Recipe - Keep the Irish Cream in the refrigerator. It will keep for up to one week.
- Avoid curdling - I did some research as to ensure a life free of curdling and it's all about adding the alcohol slowly and being sure to use heavy cream. Alcohol is an acid so making irish cream with, say, whole milk will definitely break the milk, resulting in some serious coagulation.
Nutrition
Serving: 4cups | Calories: 451kcal | Carbohydrates: 37.9g | Protein: 5.3g | Fat: 16.1g | Saturated Fat: 10.1g | Cholesterol: 60mg | Sodium: 90mg | Potassium: 254mg | Fiber: 0.2g | Sugar: 35.6g