Homemade Irish Cream Liqueur Recipe

by Jennifer Farley ; Updated August 31, 2017

Irish cream is a popular commercial liqueur that is wonderful served on the rocks, in coffee, or in a variety of cocktails. You can even use it in baked goods such as cookies or cakes. It's easy to prepare from scratch -- and homemade versions taste much better, if you can believe it! This is a simple recipe that is guaranteed to impress.

Gather Your Ingredients and Tools

The three main components of Irish cream are Irish whiskey, heavy cream and coffee. Instant coffee or espresso work well because they dissolve easily without diluting the other ingredients. Sweetened condensed milk adds sweetness and additional creaminess. Unsweetened cocoa powder adds a chocolate back note that complements the coffee flavor.

Sift the Instant Coffee and Cocoa Powder Through a Fine Mesh Strainer

This step is important, because cocoa powder can easily clump when mixed with liquid ingredients. Sifting helps to break up any existing clumps.

Slowly Whisk in the Heavy Cream

Slowly whisk in 1 to 2 tablespoons of heavy cream to form a paste. Once the paste has formed, slowly whisk in an additional 2 to 3 tablespoons of cream.

Add the Remaining Ingredients

Slowly whisk in the remaining cream, as well as the whiskey and sweetened condensed milk, stirring until smooth.

Strain the Mixture Into a Large Container

Strain the mixture through the same fine mesh strainer into a container with a tight-fitting lid. If a few lumps remain, don't worry; they will incorporate into the liqueur as it chills.

Chill Until Cold

Chill the Irish cream in the refrigerator until very cold, approximately 4 hours. It will taste wonderful for serving immediately, though the flavors will continue to develop over the next two weeks.

Baking With Irish Cream

As you sip on your new liqueur, why not try your hand at making this Irish Cream Poundcake. It's simply delicious. (And deliciously simple to make!)

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About the Author

Jennifer Farley is the creator of Savory Simple, a blog dedicated to gourmet food and quality ingredients. She graduated from the Culinary Arts program at L’Academie de Cuisine and has worked as a chef and cooking instructor. Her work has been featured by Parade Magazine, Williams-Sonoma, Bon Appetit and Food52. She resides in Washington, D.C.