Homemade Irish Cream Liqueur

Homemade Irish Cream Liqueur

  • Servings: Makes 2 1/2 cups
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1 cup half and half or heavy cream
1 14-ounce can of sweetened condensed milk
1 to 1 ⅔ cups Irish whiskey (we use Jameson)
½ to 1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
½ to 1 teaspoon almond extract (optional)

In a blender, combine all ingredients and blend on high for 30 seconds. Store in a tightly sealed container and refrigerate for up to one month. Shake well before serving.

Sarah’s Tips:

  • Start with the smaller measurements of the whiskey, coffee granules and almond extract; taste and adjust upwards as desired.
  • Heavy cream will create a richer, thicker liqueur than half and half.