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Homemade Irish Cream Liqueur

Homemade Irish Cream Liqueur
Serves: 750 ml. bottle
Cook time: 30 minutes


1/2  of a 750 ml. bottle of Irish whiskey
1 14-oz. can sweetened condensed milk (NOT evaporated milk)
1 cup heavy cream
4 eggs*
2 Tbls. chocolate syrup
2 tsp. instant espresso
1 tsp. vanilla extract
1/2 tsp. almond extract


Combine the condensed milk, heavy cream, eggs, chocolate syrup, instant espresso, vanilla extract, and almond extract in your blender.

Blend on high until smooth and uniform. (The condensed milk is pretty thick. It may take a minute or two for it to distribute completely.)

Pour in the whiskey. Blend well to combine. Your mixture should be thick, frothy, and about the color of café-au-lait.

Set a strainer over a large bowl. Pour the mixture through it.

Ladle the finished liqueur into a dry, sterilized glass bottle. Cap or cork the bottle. Label the bottle with a “use by” date. This Irish Cream will keep for one month, well refrigerated. That is, if it lasts.

*Here’s the official, obligatory warning about raw eggs: Consuming raw or undercooked eggs, beef, fish and/or poultry may increase your risk of food borne illness, especially if you have certain medical conditions. If you don’t want to use raw eggs, you can leave them out, or try using pasteurized eggs.

The Hungry Mouse

Recipe Source:

The Hungry Mouse

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