Homemade Irish Cream

Sweet, rich and creamy, homemade Irish cream is a scrumptious alcohol based drink. Homemade Baileys is surprisingly easy to make at home with just a few simple ingredients.

Starting with Jameson Irish whiskey, cream and a few other flavors you cannot go wrong with this simple but decadent treat. It is basically dessert in a glass.

A notorious drink for St. Partick’s day, it is delicious any time of the year. Sip on it straight, in cocktails or add it to baked goods and desserts.

It is also a perfect adult beverage for winter weather as the smooth, full flavors brighten your spirits. Add a splash to your coffee for a quick warm up.

Great as holiday gift, it is also perfect to take to a party! 

Ingredients

For this recipe you will need:

• Irish Whiskey (Irish Whiskey is the best but you could also use Scotch, Canadian Whisky, or even a blended Whisky)
• Sweetened condensed milk (14 ounces) (make sure to use sweetened condensed milk and not evaporated milk
• Cream or half and half - cream will give you a creamier thicker texture while half and half is slightly lighter and thinner in consistency but is still delicious. Do not use milk because it is too light, thin and tends to curdle when mixed with whiskey.
• Vanilla
• Instant coffee powder - don't use regular ground coffee beans, use instant powder
• Cocoa powder

The Best Whiskey for Irish Cream

The best whiskey for homemade Irish cream is Irish Whiskey. Personally, I prefer Jameson Irish Whiskey, but any brand of Irish Whiskey will do in this recipe. 

If you cannot find Irish whiskey I recommend a blended whiskey, Canadian whisky or Scotch Whisky. They are all smooth and flavorful and will make delicious Irish cream.

Instructions

• Mix the coffee powder with the cream and sweetened condensed milk. 
• Then add in the whisky, vanilla and cocoa powder. 
• Mix well by hand or pour into a blender and blend for about 30 seconds on the lowest speed to break down the coffee powder and combine everything. Or use a hand hand stick blender until everything is well mixed.
• Chill before serving, if desired.

Tips

• Avoid over blending because it could cause your Irish cream to curdle. 
• Without using a blender or blender stick the coffee powder can take some time to dissolve completely on its own. I usually make it a day ahead of time and the coffee will be dissolved by then without blending. 
• Another blender-free option is to dissolve the coffee powder in 1 tablespoon of hot water before adding it to the cream and sweetened condensed milk.
• Mix the sweetened condensed milk with the cream (or half and half) first, before mixing into the whisky. 
• Using cream or heavy cream helps it stay mixed better than if using half and half.
• If half and half and sweetened condensed milk curdle try using heavy cream. The fat in the cream bonds with the mixture and makes it harder for the acid in the alcohol to cause curdling.
• Don’t use regular milk in this recipe.

Best Way to Drink (or use!)

Sip on it straight, poured over ice, or drink it in mixed drinks.

It is also delicious added to baked goods such as cakes, brownies, cupcakes, cheesecake and more.

This blend also makes a perfect gift for any occasion. Pour into a bottle and you have an elegant homemade gift.

I have given bottles of homemade Irish cream for Christmas, birthdays and many other celebrations when you need something very special.

Substitutions

To make a dairy free Irish whiskey replace the cream and the sweetened condensed milk with canned coconut milk and sugar.

Coconut milk is usually available in the supermarket in the Asian food aisle, as it is a staple in many Thai and southeast Asian recipes. Make sure to use full fat coconut milk, don’t use the light or low fat varieties.

Dairy Free Irish Whiskey Recipe:

• 2 cups Whiskey
• 2 cans Coconut milk (13.5 ounces each) full fat
• ¾ cup Sugar
• 1 teaspoon Vanilla
• 1 teaspoon Instant coffee powder
• ½ teaspoon Cocoa powder

Dissolve the sugar, coffee powder, cocoa powder and vanilla into the coconut milk. Add the whiskey, mix well and enjoy.

Variations

This is a very easy and versatile recipe. Feel free to customize the flavors and add-ins to your own liking.

Try it with ½ to 1 teaspoon of one of the following:

• Cinnamon
• Nutmeg
• Almond extract
• Peppermint extract
• Coconut Extract
• Caramel Syrup
• Raspberry Syrup
• Strawberry Syrup
• Extra Cocoa
• Extra Coffee

You can also add less whisky if you want it a little less boozy. Some people prefer it with only 1 to 1 ½ cups of the hard stuff.

Storage

Store in a covered container in the refrigerator for up to 4 weeks. The alcohol and high sugar content help preserve it. Stir well before serving.

Sometimes the cocoa powder and the heavy sugar solids in the sweetened condensed milk will settle out to the bottom of the pitcher. Simply stir again, making sure to scrape the bottom of the pitcher before you drink.

Using cream or heavy cream helps it stay mixed better than if using half and half.

Do not freeze homemade Irish cream. Freezing will result in a slushy mixture of frozen bits of cream and alcohol. 

When you defrost it the cream will separate and drastically change the consistency. After freezing the texture will not be the same creamy smooth drink that you expect.

Quick Guide to Types of Whiskey

Whiskey can be spelled with an “e” or without. Irish whiskey uses the e and Americans followed that custom. Scotch Whisky does not use use the e and Canadian and Japanese whiskies follow suit.

Irish whiskey has a smooth flavor and is easy to sip (neat) or enjoy on the rocks. It is made only in Ireland, beginning with a mash of malt. Aged for at least three years in wooden casks, no wonder it is smooth and flavorful. 

Scotch Whisky (Scotch) is made in Scotland from either malt or gain. Scotch is ages in oak barrels for at least three years. The process is highly regulated for high quality spirits.

Japanese Whisky was originally created to taste as close to the scotch style as possible. Primarily used in mixed cocktails or with soda, it is created with high standards.

Canadian Whiskies are lighter and smoother than many other types of whisky. They are usually made from corn and rye but sometimes may also include wheat or barley. They also must be barrel aged for at least three years.

Bourbon Whiskey is an American style whiskey made from corn. It is aged in new oak barrels but has no minimum aging period.

Tennessee whiskey is also a type of bourbon which must be made in Tennessee. They also use a type of filtering called the Lincoln County Process before it is aged.

Rye Whiskey is an American style that is at least 51% rye, usually combined with corn and barley. Rye is spicier and slightly bolder in flavor than the sweeter and smoother bourbon.

Blended Whiskey is a mix of different types of whiskey. It may also contain colorings, flavorings or even other grains. These whiskies are great for mixed drinks and are often available at a lower price. 

Single Malt Whisky is made from one batch of scotch at a single distillery. Traditionally the primary ingredient is malted barley but in American it is sometimes made of rye. It is also aged in oak barrels for at least three years.

Recipe

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Homemade Irish Cream

Sweet, rich and creamy, homemade Irish cream is a scrumptious alcohol based drink. Homemade Baileys is surprisingly easy to make at home with just a few simple ingredients.

Course Dessert, Drinks

Cuisine American, Irish

Prep Time 5 minutes

Total Time 5 minutes

Servings 16 servings

Ingredients

• 2 cups whisky
• 1 can sweetened condensed milk 14 ounces
• 1 cups Cream or half and half
• 1 teaspoon Vanilla
• 1 teaspoon Instant coffee powder
• ½ teaspoon Cocoa powder

Instructions

• Mix well by hand or pour into a blender and blend for about 30 seconds on the lowest speed to break down the coffee powder and combine everything. Or use a hand hand stick blender until everything is well mixed.
• Chill before serving, if desired.

Notes

Avoid over blending because it could cause your Irish cream to curdle. 

Without using a blender or blender stick the coffee powder can take some time to dissolve completely on its own. I usually make it a day ahead of time and the coffee will be dissolved by then without blending. 

Another blender-free option is to dissolve the coffee powder in 1 tablespoon of hot water before adding it to the cream and sweetened condensed milk.

Mix the sweetened condensed milk with the cream (or half and half) first, before mixing into the whisky. 

Using cream or heavy cream helps it stay mixed better than if using half and half.

If the half and half and sweetened condensed milk curdle try using heavy cream. The fat in the cream bonds with the mixture and makes it harder for the acid in the alcohol to cause curdling.

Don’t use regular milk in this recipe.

Frequently Asked Questions

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