Homemade Irish Cream Liqueur
I learned to cook from my mom, who works a certain kind of magic in the kitchen. Of all the things I’ve learned from her, how to make homemade Irish cream liqueur may not be one of the most practical, but it is one of my favorites.
The short version of this recipe is: Add all ingredients to your blender. Process until smooth. Strain, bottle, and refrigerate. Drink within one month.
Read on to see what I did, step by step. Because I don’t like to fill my blender to the top, I thoroughly blend all the ingredients but the whiskey first, then add the booze and pulse the blender quickly to incorporate it.
Homemade Irish Cream Liqueur: What can I do with it?
Here are some serving suggestions:
+Serve straight up or on the rocks (to enjoy it in its blissfully natural cocktail state).
+Make a decadent milkshake with good vanilla ice cream and Irish cream.
+Shake up your own house cocktail with a mixture of Irish cream, Kahlua, Amaretto, or Frangelico.
Homemade Irish Cream Liqueur: How long will it keep?
This liqueur should keep for about a month if properly refrigerated. It will naturally separate in the fridge. Just shake it up before serving.
All that said, use common sense: If it looks or smells funky, toss it.
Homemade Irish Cream Liqueur: Bottling your liqueur
Use any food-safe bottle that you like. Just wash it well with hot, soapy water. I used a couple of glass Perrier bottles.
Homemade Irish Cream Liqueur: A note on raw eggs
This recipe does include raw eggs. You can leave them out if you like, but your liqueur won’t be as creamy or thick. It’s entirely up to you.
Here’s the official, obligatory warning: Consuming raw or undercooked eggs, beef, fish and/or poultry may increase your risk of food borne illness, especially if you have certain medical conditions.
OK! On with the liqueur making!
Irish Cream Liqueur
Half of a 750 ml. bottle of Jameson’s Irish whiskey (or any Irish whiskey you like)
1 14-oz. can sweetened condensed milk (NOT evaporated milk…see the link in Kel’s comment below)
1 cup heavy cream
2 Tbls. chocolate syrup
2 tsp. instant espresso
1 tsp. vanilla extract
1/2 tsp. almond extract
Gather together your ingredients.
Put the condensed milk in your blender.
Pour in the cream.
Crack the eggs into a small bowl.
Fish out any little bits of shell, if there are any. Then add the eggs to the blender.
Add the chocolate syrup.
Toss in the instant espresso powder.
Add the vanilla and almond extracts.
Cap your blender and process ’til smooth. The condensed milk is pretty thick. It may take a minute or two for it to distribute completely.
You want it to be uniform in color and consistency, like this:
Pour in the whiskey.
Cap your blender again and blend well.
Set a strainer over a bowl and pour the liqueur through it. (Just in case there were any bits of egg or espresso that didn’t blend completely.)
Set a funnel in the mouth of your bottle.
Ladle the liqueur into the funnel to fill the bottle.
Cap and pop into the fridge. If you’re giving it as a gift, tie a little label on it (along with a “made-on” date and a “use-by” date that’s 30 days out.)
Serve straight up or shake up in your favorite cocktail. Your liqueur will keep for about a month in the fridge.