Irish Cream Recipe

Irish Cream Liqueur

1. 1

   Dissolve flavorings

   In a small heatproof bowl or measuring cup, combine the instant coffee, cocoa powder, and brown sugar. Add 2 tablespoons of the heavy cream and stir until the coffee and cocoa are fully dissolved and the sugar is mostly dissolved (about 30–60 seconds). This creates a concentrated flavor base.

2. 2

   Mix base ingredients

   In a blender or a large mixing pitcher, pour in the sweetened condensed milk, remaining heavy cream (about 14 tablespoons or the rest of the cup), and the dissolved coffee-cocoa mixture. Add the vanilla extract, almond extract (if using), and a pinch of salt. Blend on medium speed for 10–15 seconds to combine and aerate slightly.

3. 3

   Add whiskey

   With the blender running on low, slowly pour in the Irish whiskey in a steady stream. Blend for another 10–15 seconds just to fully incorporate. Do not over-blend (avoid heating the mixture).

4. 4

   Taste and adjust

   Stop and taste a small amount. If you want it sweeter, add up to 1–2 more teaspoons of brown sugar and stir or pulse briefly. If you want stronger coffee note, dissolve an additional 1/2 teaspoon instant coffee in a teaspoon of cream and mix in. Adjust vanilla or almond extract by 1/4 tsp increments if desired.

5. 5

   Bottle and chill

   Pour the Irish cream into a clean 750 ml (or similar) glass bottle or airtight container using a funnel. Seal and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the mixture to chill thoroughly.

6. 6

   Serve and store

   Serve chilled over ice, with coffee, or in cocktails. Shake gently before each use if separation occurs. Store refrigerated for up to 2 weeks; shake before serving. Discard if any off smells or curdling occurs.