Homemade Irish Cream Recipe
User Reviews
5
Homemade Irish Cream Recipe
Description
Homemade Irish Cream Recipe combines heavy cream divided into a warmed fraction with chocolate syrup, instant coffee, and salt until smooth. This mixture is blended with sweetened condensed milk, vanilla extract, and the remainder of the heavy cream to create a creamy base. The Irish whiskey is slowly incorporated while blending to avoid curdling, preserving a consistent texture.
Once chilled for about an hour, the Irish Cream is ready to serve. It yields a rich yet smooth liqueur with a balanced sweetness from the condensed milk paired with chocolate and coffee aroma, completed by the warmth of the whiskey. The drink can be garnished with whipped cream and a touch of shaved chocolate for added richness.
Refrigerated Irish Cream keeps for up to a week. Careful addition of alcohol and use of heavy cream prevent separation, maintaining the creamy consistency and flavor throughout storage.
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 vanilla extract pure
- 1 cup Irish whiskey
Garnish:
- Whipped Cream
- chocolate shaved, small piece
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
- Store Irish Cream in the refrigerator and consume within one week to maintain freshness.
- Add the whiskey slowly while blending to prevent the cream from curdling.
- Use heavy cream rather than milk to preserve smooth texture and avoid coagulation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 4cups | |
| Calories | 451kcal | 23% |
| Carbohydrates | 37.9g | 13% |
| Protein | 5.3g | 11% |
| Fat | 16.1g | 25% |
| Saturated Fat | 10.1g | 51% |
| Cholesterol | 60mg | 20% |
| Sodium | 90mg | 4% |
| Potassium | 254mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 35.6g | 71% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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