Irish Cream


That’s it, folks. I officially can’t go back to drinking Bailey’s.


Have you ever had homemade Irish cream? I hadn’t until I finally made it this month. I had assumed that Bailey’s was probably as good as it gets… could the homemade stuff really be that much better?


Oh man, this is definitely better. It’s thicker and richer than Bailey’s, and has slightly less bite from the booze, but still has that classic Irish cream flavor.


Did I mention that it’s super easy to make? Because it is. You just blend the ingredients together and… that’s it!


And it’s really good in coffee. That’ll put some pep in your step! Or you might need a nap by noon. Your secret is safe with me.


Irish Cream
Adapted from TheKitchn
Makes about 3 cups

1 cup Irish whiskey (I used Jameson)
1 (14-ounce) can sweetened condensed milk
2 teaspoons unsweetened cocoa powder
1 teaspoon instant coffee
1.5 teaspoon vanilla extract
1 cup heavy cream

Place first five ingredients in a blender (alternatively, in a 32oz jar and use a stick/immersion blender). Blend until ingredients are well-combined and the cocoa and instant coffee are dissolved, about 3o seconds. Add the cream and blend until combined, about 10 seconds. Do not over-blend or the cream will thicken. Refrigerate until ready to serve.

Storage: Irish cream will keep covered and refrigerated for about 2 weeks.
Variations: Amounts of ingredients can be varied to affect flavor; add more cream (or less whiskey) for a less boozy taste, add more or less chocolate, add more or less instant coffee, etc.


3 thoughts on “Irish Cream

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