Homemade Irish Cream Liqueur

Glass of iced milk on a gold coaster, accompanied by another glass and a metallic object.

Homemade Irish Cream Liqueur

Susannah Brinkley Henry

Homemade Irish Cream Liqueur tastes better than the real thing! A bottle makes a lovely gift, and it's perfect for celebrating St. Patrick's Day or enjoying a nightcap anytime of the year. Makes 1 quart.

Course DIY Liqueurs

Cuisine Irish

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 372kcal

Author Susannah Brinkley Henry

Ingredients

1 ounce espresso cooled (see note)
1 teaspoon unsweetened cocoa powder
½ teaspoon vanilla extract
14 ounces sweetened condensed milk
1 cup heavy cream
1 ½ cups Irish whiskey

Instructions

In a 1-quart pitcher or mixing bowl with a spout, whisk together espresso, vanilla extract and cocoa powder.
1 ounce espresso, ½ teaspoon vanilla extract, 1 teaspoon unsweetened cocoa powder
Whisk in the sweetened condensed milk. Stir in the heavy cream and Irish whiskey.
14 ounces sweetened condensed milk, 1 cup heavy cream, 1 ½ cups Irish whiskey
Chill for 1 hour. Pour or decant with a funnel into a 1-quart carafe or bottle. Store in the refrigerator, covered, for up to 2 weeks.

Notes

I recommend using freshly-brewed (but cooled) espresso or strong coffee in this recipe. You can also substitute 1 teaspoon instant espresso powder — mix it with the cocoa powder and whisk well to eliminate clumps.

Nutrition

Find more recipes at feastandwest.com