Homemade Irish Cream
Total Time
5 minutes
Prep Time
5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
3 3/4 cups or 30 fluid ounces
- 1 teaspoon unsweetened cocoa powder
- 1 cup (235 ml) heavy or whipping cream
- 1 (14-ounce or 415 ml) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1 cup (235 ml) Irish whiskey (I used Jameson)
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Preparation
Step 1
In the bottom of a pitcher, whisk cocoa powder and a spoonful of cream into a paste.
Step 2
Slowly, whisking the whole time, add more cream a spoonful at a time until the paste is smooth and loose enough that you can whisk the rest of the cream in larger splashes.
Step 3
Once all of the cream is in, whisk in condensed milk, whiskey, and vanilla.
Step 4
Cover with lid or plastic wrap and keep in fridge for up to two weeks, possibly longer.
Step 5
Serve in a tiny tumbler filled with ice, or splashed into coffee.
Step 6
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Chef's notes
To add a faint coffee flavor:
Mix 1 teaspoon instant espresso or coffee powder with the cocoa and then continue as written above, whisking the cream slowly into it. I did not do this; I felt the flavor was much more authentic without it.
To make less sweet:
Add more cream and more whiskey, 1 tablespoon of each at a time.
To make less boozy:
Add more cream and condensed milk, 1 tablespoon of each at a time.
To make more boozy:
You’ve got this.
