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.
Make sure to use unsweetened cocoa powder, not hot chocolate mix.
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!)