Sunday, March 13, 2011

Better than Bailey's Homemade Irish Cream

It's almost St. Patrick's Day, so for us, that means it's time to make some homemade Irish Cream. I first made this recipe a couple years ago when looking for something to bring to a St. Patty's Day party, and it's become a bit of a tradition ever since.

It's very simple to make, really delicious, and easily adjustable. Enjoy whiskey? Make it as written (it's nice and strong). Don't like whiskey as much? Cut it back and add to taste. Watching your weight? Substitute half-and-half in place of the heavy cream.

We enjoy it on the rocks, but it also makes a delicious Irish coffee, White Russian, or Baby Guinness. Or, you can be a saint and give it as a gift. I am not that nice, but it's still an option. ;)

Homemade Irish Cream
Yields: Approx. 4 cups
  • 1 cup heavy cream (or half-and-half)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 2/3 cups Irish whiskey (I used Jameson)
  • 1 teaspoon instant espresso or instant coffee granules
  • 2 tablespoons chocolate syrup (Hershey's, or store-bought works fine as well)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
In a blender, combine the heavy cream (or half-and-half), sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving. 



  1. Love this baby. Nothing says the birth of spring like whiskey on a Spring Sunday Morn. The road is rising to meet me :)