Homemade Irish cream

Homemade Irish cream couldn’t be easier to make. If you haven’t you should try it. It is super easy.

Homemade irish cream

Irish cream is one of my ultimate favorite alcoholic drinks. It is up there with Moscato wine and Kahlua….all of them sweet drinks of course so when I came across a home made version of Irish cream I could not resist. I actually made it the first day I saw the recipe.

This homemade irish cream recipe could not come at a better time since St Patrick’s day is just around the corner. Now, I have researched this recipe and I have seen it all over the place so to be honest I could not know who to credited to.

To keep the calories a bit lighter, not that it matters really with the whiskey and all, I used some soy milk in place for some of the heavy cream. You can stick with the heavy cream all together and if you want a mint Irish cream version just add a few teaspoons of real peppermint extract to the mix.

If you have any questions about the glass containers, well I got them at home goods for $2.99 each, a steal as far as I am concern because these funky bottles are reminiscent of some other ones that are something like $34 just because they are from France.

To be honest I don’t care where they come from, the cheaper the better.

Anyhow, I hope you try to make this homemade irish cream recipe because, like I said, I am never buying it again it is that good. I am making it at home from now on.

Enjoy!

These are some of the glass bottles I got at home goods to be able to store the nut butters, salad dressings and many other goodies I will be making soon. I got them for just $2.99 each

Pretty much this is what you need. If you want to make a mint version just add some peppermint extract to the mix. I will do that next time :-)

I used Jameson whiskey but next time I will use another Irish brand whiskey I found at the store that was cheaper. No need to spend and extra $7 dollars on brand names.

homemade irish cream

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Home made Irish cream

Yield: 26-28 oz

Ingredients:

1 14oz can condense milk
1/2 cup heavy cream
1 cup soy milk
1 cup Irish Whiskey, more if you like
1 teaspoon vanilla
1 teaspoon instant coffee granules
2 Tablespoons chocolate syrup

 

Directions:

Place everything on a blender for 30 seconds or so. Store in a hermetic glass container in the fridge for up to 1 month.

 


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3 comments

  1. I’m so happy that they’re eggless! I hate raw eggs. I love eating cookie dough and brownie batter, but mousse and eggnog and stuff with raw eggs? Yucky. These look really good! And I love that picture with the white background!

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