Homemade Irish Cream

in DIY, Drinks

Homemade Irish Cream // www.acozykitchen.com

While I can totally do without Valentine’s day, I absolutely LOVE St. Patrick’s Day. I love Irish food and adore the color green, though just like Valentine’s Day, I don’t think food should be turned green against its will. Can we just let food live? Another reason I’ve always loved St. Patrick’s Day, in college when I worked at a brewery, it was always my highest grossing day of the year. People love an excuse to drink. Me included.

If I’m being honest, I don’t always go for cream or milk mixed with my alcohol. I think it goes back to the days when I used to have to bus glassware that had the remnants of stout mixed with irish cream and whiskey. It was curdle-central all up in there and it was not cute, my friends.

Having said all that, I’ve had dreams of making Homemade Irish Cream without a curdle in sight.

Homemade Irish Cream // www.acozykitchen.com

I did some research as to ensure a life free of curdling (what a gross word) and it seems it’s all about adding the alcohol slowly and being sure to use heavy cream. Alcohol is an acid so making irish cream with, say, whole milk will definitely break the milk, resulting in some serious coagulation.

So, this recipe, while super easy, will direct you to add the alcohol at the very end, with the blender going, at a very slow speed. That’s it!

Homemade Irish Cream // www.acozykitchen.com

Look at her. She’s so nosey. Are all dogs this nosey? I feel like they are.

Homemade Irish Cream // www.acozykitchen.com

Here’s the picture I was attempting to take before Miss Nosey got all up in the picture.

HomemadeIrishCream_2

I poured this stuff over ice and then topped it with whipped cream and a zest of chocolate. Official review: I had to force myself to stop. It was 1pm on a Tuesday, after all.

Homemade Irish Cream // www.acozykitchen.com

Homemade Irish Cream

Print this recipe!

1 cup heavy cream done, divided
2 tablespoons chocolate syrup
1 1/2 teaspoons instant coffee granules
1/4 teaspoon salt
1 can of sweetened condensed milk
1 teaspoon vanilla extract
1 cup Irish whiskey
Garnish:
Whipped cream
Small piece of chocolate

1. 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.

2. 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.

3. Serve over ice with a scoop of whipped cream and a bit of grated chocolate, if you like!

{ 26 comments… read them below or add one }

Rochelle @ Oh So Sweet Baker March 12, 2014 at 1:07 am

This irish cream looks delicious and so effortless too

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Daniela March 12, 2014 at 1:36 am

St. Patrick’s Day is not celebrated where I’m from (Northern Europe), but this looks too delicious not to make anyway!

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Marie @ Little Kitchie March 12, 2014 at 3:12 am

That little nose is too cute! And this looks just incredible… so much easier than I imagined!

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Emily @ Life on Food March 12, 2014 at 3:53 am

How cool is this recipe! I just had Irish cream the first time this year. I know. Never again.

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Abby @ The Frosted Vegan March 12, 2014 at 7:48 am

The word curdle just creeps me out, is that weird? Also, I made a vegan version of this last year and it was amazing, over ice cream is perfect yo!

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Adrianna Adarme March 12, 2014 at 11:15 am

Oh whoa! What was in the vegan version?

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Abby @ The Frosted Vegan March 12, 2014 at 12:30 pm

Mainly full fat coconut milk and almond milk are subbed in, so good!

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Kristi G. March 12, 2014 at 9:03 am

I know this must be a stupid question but what do you mean when you you say “done”.
For example, “1 teaspoon vanilla extract done”.

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Mimi March 12, 2014 at 9:28 am

Delicious! What is vanilla extract done?

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Adrianna Adarme March 12, 2014 at 11:16 am

Oh haha. Those were my personal notes. I typed “done” after I added it. It’s deleted now. Don’t mind me!

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Mimi March 12, 2014 at 12:22 pm

Oh hahaha! That’s funny. I really thought I was missing out on some unique ingredient!

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Stacey March 12, 2014 at 10:04 am

I have to host a bachelorette party brunch on Saturday and I am so making this! How long do you think it will last in the fridge? I mean, it won’t LAST long because I’ll drink every drop, but I assume I can throw it together Friday and it should still be good to go on Saturday?

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Adrianna Adarme March 12, 2014 at 11:19 am

Oh yes, definitely. It’ll last I’d say up to 5 days in the fridge. You may have to give it a quick stir right before serving.

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Meg @ The Housewife in Training Files March 12, 2014 at 10:55 am

Lovely photos! Such a cute pup too! I have made my own irish cream and it is so delish! I love how you added coffee and chocolate to yours. I will have to try out your recipe next time around!

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sandra March 12, 2014 at 12:53 pm

I love Irish Cream – which reminds me… I must get me some

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Madelein - mother to six wonderful kids March 12, 2014 at 2:01 pm

Really lovely post, fantastic pictures!

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Ambar March 12, 2014 at 4:13 pm

Just in time! Thank for the recipe!

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Stephanie March 12, 2014 at 7:51 pm

oooh my god this looks good. I never order the creamy stuff at the bar, but I’ll have sometimes as a fancy treat at home over crushed ice. Want want want

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Lisa @ Simple Pairings March 13, 2014 at 4:20 am

How neat! I love the idea of making Irish Cream yourself. Thanks for such a great looking recipe! Perfect for St. Patty’s day :)

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dina March 13, 2014 at 8:32 am

i love irish cream. it would be great to make my own. looks wonderful!

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Laura Jane March 14, 2014 at 12:45 pm

Oh my stars.

Oh my stars.

I, uh… I have to make this. THANK YOU!!

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Danielle March 15, 2014 at 8:28 pm

What? Who know this was an option? I love Irish Cream and would love to try to make my own. I’m inspired! So delicious!! : )

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Kathy March 28, 2014 at 1:01 pm

This is the second time making Irish Cream.Soooo good in a cup of coffee.
Thank you

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Ry March 30, 2014 at 11:07 am

Crazy question, but do you think that the whiskey could be boiled down to eliminate the alcohol and make this non-alcoholic? I’m pregnant and have been craving the taste of Bailey’s, but of course I can’t indulge… this looks like it could be a great substitute! Thanks :)

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Adrianna Adarme March 30, 2014 at 12:49 pm

Hmm…I’d recommend skipping the liquor all together. Liquor takes a bit of time (I’d say an hour or so) to actually boil or cook out. You can make the recipe as is, skip the liquor and thin it out with a bit of water or more milk! That might be a good compromise. Of course, it won’t have the liquor taste but it’ll still taste great.

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steve October 1, 2014 at 1:00 am

in you last part you have the word “zest” describes the grated rind of a citrus fruit and not “chocolate” What you want is ” a grating of chocolate.” or ” a sprinkle of chocolate”

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