Irish cream liqueur is a beloved treat, sipped neat or over ice, and an essential component of drinks such as a Mudslide or B-52 shot. You’re surely familiar with store-bought versions of the liqueur, which include Baileys, Kerrygold and more, but did you know you can make it yourself at home, too?
Dutch author Yvette van Boven includes a simple and delicious recipe for it in her book "Home Made Winter.” Though the store-bought variety is perennially popular, making Irish cream yourself isn’t difficult, plus it allows you to experiment with using various types of whiskey.
Irish whiskey is, of course, the classic and most common type to use, as you might infer from the liqueur’s name. They, as well as most bourbons and Speyside single malts, will generally provide smoothness and sweetness, while rye or smoky Islay scotch will lend surprising complexity and depth.
No matter what type of whiskey you use, you’ll end up with a sweet, rich treat perfect for sipping with dessert or splashing into your favorite drinks.
- 7 ounces Irish whiskey (or other whiskey)
- 7 ounces sweetened condensed milk
- 3 ounces heavy cream
- 1/2 tablespoon instant coffee granules
- 1 tablespoon chocolate syrup (such as Monin)
Add the whiskey, sweetened condensed milk, heavy cream, coffee granules and chocolate syrup into a blender or food processor and blend briefly until fully mixed.
Pour into a bottle. Will keep, refrigerated and tightly sealed, for up to 2 months.